Gardeners Pie

This is the recipe I use for Gardeners Pie which is taken from the Slimming World Veggie Deluxe book. I often adapt the recipe and my usual adaptions/substitutions can be found below the recipe itself. I have also made my own recipe which is similar which is further down this post for a Winter vegetable casserole which is great in the slow cooker!
mixed vegetables under a mashed potato topping on a white plate served with brocolli
Ingredients (Serves 4)
1kg potatoes, peeled and cut into chunks
low calorie cooking spray
1 large onion, roughly chopped
4 celery sticks, roughly chopped
4 large carrots,peeled and diced
2 garlic cloves, finely chopped
4 large parsnips, peeled and diced
large bag of spinach roughly chopped
400ml boiling vegetable stock
150g frozen peas
2tsp mustard powder
salt and freshly ground pepper
1tbsp parsley finely chopped to garnish
1. Preheat the oven to 220c/Fan200c/Gas 7
2. Cook the potatoes in a saucepan of slightly salted boiling water for 12-15 minutes until tender.
3. Meanwhile, spray a large non-stick frying pan with low calorie cooking spray and place over a medium heat. Add the onion, celery, carrots, garlic, parsnips and spinach and stir fry for 10 minutes until the vegetables are starting to colour but are still crunchy. Add 350ml of the stock, the peas and the mustard powder and stir well. Season to taste and spoon into a medium sized pie dish.
4. Drain the potatoes and return them to the saucepan along with the remaining stock. Mash until smooth then spoon on top of the vegetables, smooth with a fork and bake for 25-30 minutes or until golden.
5. Scatter over the parsley and serve hot.
My adaptions
To save money, time or even just to change the taste a little I have tried the following adaptions.
1. Sometimes I use frozen chopped spinach instead of fresh. I use the ones that come in little inch size blocks and use around 8/9 in this recipe and it seems a good amount.
2. I sometimes have replaced the parsnips with swede and even made swede mash for on top to make it suitable for a lower carb day or if following slimming world an SP day.
3. I always use lazy garlic which is in a jar in white wine vinegar instead of chopping garlic myself, it is probably a little more expensive but much quicker and you don’t end up with hands smelling of garlic!
4. I never peel the carrots or parsnips and just make sure they are clean, and don’t bother with the parsley on the top. It is still just as yummy but saves a little time!

Sometimes I make a similar meal to this in my Slow cooker which I call a Winter Vegetable Casserole, recipe below.

Winter Vegetable Casserole (Syn Free)

serves 4
Approx 1 hr 15 minutes in oven or 5 hours on low in slow cooker
2 large onions roughly chopped
5 celery sticks roughly chopped
5 large carrots peeled and diced
5 large parsnips peeled and diced
2 large potatoes peeled and cubed
3 tsp lazy garlic or 4 garlic cloves crushed
bag of spinach chopped roughly
2 tsp mustard powder
400ml vegetable stock
These vegetables can be swapped and changed depending what you have in or can buy cheaply so it can be a very cheap meal. Mix all ingredients and put in the slow cooker or in a casserole dish and bake. Very quick but warming meal for when its cold and you don’t have much time to prepare!

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