Wet and windy weather means a big comfort food cook-off is on the cards… Whatever your pie preference, we’ve got you covered with our tasty, slimming-friendly versions of your favourites – just add mushy peas (and maybe a portion of Slimming World chips?) for the pie-fect plate!
Potato-topped pies
While you absolutely can have pastry pies on the Slimming World plan, choosing a potato-topped one can keep the dish really low in Syns or, even better, Free. That’s because potatoes are on our list of fantastic Free Foods, which can be eaten in unlimited amounts, so there’s no weighing, no measuring and no worries about eating to satisfy your appetite.
Top tip: If you fancy a tasty twist, swap spuds for mashed sweet potatoes, butternut squash or celeriac instead
Cumberland pie
serves 8 (recipe makes two pies, serving 4 each – ideal for big families or a brilliant batch-cook)
2½ Syns per serving
ready in 2 hours
freezer-friendly
What you need:
low-calorie cooking spray
1kg lean beef mince (5% fat or less)
2 onions, finely chopped
3 carrots, finely chopped
3 celery sticks, finely chopped
3 level tbsp plain flour
1 tbsp tomato purée
5 tbsp Worcestershire sauce
4 sprigs of fresh thyme
850ml hot beef stock
green cabbage, cored, shredded and steamed, to serve
For the topping:
1.8kg floury potatoes, such as Desiree, cut into large chunks
8 spring onions, thinly sliced, reserving some to serve
2 tbsp mustard powder
2 large eggs, beaten
100g reduced-fat extra-mature Cheddar, grated
What you do:
1. Spray a large non-stick saucepan with low-calorie cooking spray and place over a medium-high heat. Fry the mince in batches, draining off any excess fat, and transferring to a bowl once browned. Add the onions, carrots and celery to the pan with a mug of water and cook over a medium-low heat for 20 minutes.
2. Stir in the flour and tomato purée, then the mince, Worcestershire sauce, thyme and stock. Simmer gently, uncovered, for 45 minutes (the gravy should have thickened – if not, bubble for a little longer).
3. Meanwhile, for the topping, boil the potatoes for 12-15 minutes until tender, drain and tip back into the saucepan. Add the spring onions and mustard powder and mash well. Leave to cool for 10 minutes, then mash in the eggs and season lightly.
4. Preheat your oven to 220°C/fan 200°C/gas 7. Spoon half the beef mixture into an A4-size baking dish and the rest into a freezerproof baking dish, then divide over the mash. Leave the pie in the freezerproof dish to cool for freezing. Evenly sprinkle half the cheese over the other pie and bake for 25-30 minutes. Scatter over the reserved spring onions and serve a quarter per person with the cabbage. When you’re ready to cook the other pie, sprinkle over the remaining cheese once the pie is defrosted and cook as per the first pie.
If meat-free is a must for you, this lentil shepherd’s pie serves up serious satisfaction
Pastry-topped pies
For the pie-purists who love a pastry top, we’ve got the ideal pie for you to try. Choose a lattice-top for a lighter pie – or plump for a proper pastry lid… the choice is yours!
Steak pie
If you fancy a change, replace the beef with skinless chicken breast, or leave the meat out completely (you could add cubes of peeled potato or sweet potato instead).
Deliciously Free side dishes
Almost all vegetables – including mushy peas – are Free Foods, so you can add as much to your plate as you like.
Potatoes cooked without fat are also a Free Food. Chipped, boiled, baked, mashed or roasted… the choice is yours!
MORE FOR MEMBERS: Still searching for your dream Pie Week recipe? Our member website is packed with ideas, from a spicy cowboy pie to a fisherman’s feast – and we’ve even got pies for pudding!