Design and Technology KS2 / KS3: The story behind shepherd’s pie

Images, practical cooking demonstration and commentary explains where each of the component ingredients for a traditional Shepherd’s Pie comes from, where it is grown, why it is used and what it adds to the dish.

Every ingredient has a function. It explains were the lamb mince comes from, with scenes to show the seasonality of British lamb.

It describes how carrots are grown and harvested, and how they come to be orange rather than purple.

It debunks story of carrots ‘helping us to see in the dark’ but explains their valuable source of beta-carotene.

It describes the difference between waxy and floury potatoes for cooking and how to make mash.

This clip is from the series The Secret Life of Our Favourite Dishes.

Teacher Notes

Pupils could make the dish shown in small groups.

They could taste some prepared mash, flavoured with different ingredients (mustard, onion, chives).

Pupils could experiment and flavour or make mash with different potatoes and root vegetables (sweet potatoes, carrots), and different flavourings (herbs and added ingredients).

Curriculum Notes

This clip will be relevant for teaching Design and Technology and/or Food Technology at KS2 and KS3 in England and Wales, and 2nd and 3rd level in Scotland.

More from The Secret Life of Our Favourite Dishes:

The story behind a salad
The story behind chicken curry
The story behind fish and chips
The story behind spaghetti bolognese