Crispy topped vegetarian pie
Main meal - vegetarian. This recipe has been checked against the School Food Standards and the ingredients are aligned to the Government Buying Standards for Food & Catering Services nutrition criteria (GBSF). Using the GBSF nutrition criteria to buy ingredients helps to reduce the amount of salt, saturated fat and sugar in children’s diets.
For vegetarians, a portion of non-dairy protein must be provided on three or more days each week at lunch.
Recipe shared by Derbyshire County Council