Healthy gardener’s pie recipe – Unofficial Slimming World vegetarian recipe
This Gardener’s Pie is a vegetable pie that is full of flavour and vegetarian and vegan so really will suit most people you are cooking for.
It is something I love to make during the winter months it is so warming and feels like real comfort food.
Just Average Jen is an independent blog not connected with any weight loss plan. Please check nutritional values and/or syns yourself.
Easy adaptations to the Gardener’s Pie recipe
To save money, time or even just to change the taste a little I have tried the following adaptions.
Sometimes I use frozen chopped spinach instead of fresh. I use the ones that come in little inch size blocks and are available at most supermarkets. When I make this I use around 8/9 in this recipe and it seems a good amount.
I sometimes have replaced the parsnips with swede and even made swede mash on top. This makes it suitable for a lower carbohydrate day or if following Slimming World SP day.
I regularly 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!
I never peel the carrots or parsnips and just make sure they are clean. Equally, I don’t always bother with the parsley on the top. It is still just as yummy but saves a little time!
Eating Gardener’s Pie for weight loss
If you follow Slimming World, Weight Watchers (WW), Noom or any other weight loss plan you can usually count the ingredients within this recipe in your allowances.
It is of course important to check yourself for any plan you follow and remember all nutritional information and ingredients are found in the recipe card below.
If you follow Slimming World then you will know the general principle of having one-third of all meals to be speed vegetables. This Gardener’s Pie recipe is made of approximately 1/3 speed vegetables.
Making it an easy one to make for all the family whether they are following Slimming World or not!
If you are a bit rubbish at mashing potatoes like me then why not try the Masha?
Can you make Gardener’s Pie in the slow cooker?
This is not an easy swap to instead put the ingredients in the slow cooker but you can make something similar.
Simply put all the ingredients in a slow cooker and cook on low for 4-5 hours.
Instead of mashing the potatoes chop them up into chunks and make a Gardener’s Vegetable Casserole.
More recipes you may enjoy
If you are vegetarian or want to eat more vegetarian or plant-based meals I have a full list of vegetarian and vegan recipes which are tasty on Slimming World.
This is a great budget meal to make on your healthy diet, you can find lots more in my budget meals guide.
I always find potatoes help to make great budget meals so I wrote you an article all about the different sorts of potatoes, how to freeze potatoes and lots of potato recipes!
Which meal do you struggle with ideas for on your healthy diet? I have lists of breakfast ideas and lunch ideas and easy family meals if that helps you.
Gardener’s Pie recipe
- Prep Time: 15 Minutes
- Cook Time: 40 Minutes
- Total Time: 55 minutes
- Yield: 4 People 1x
- Category: Main meal
- Method: Easy
- Cuisine: English
- Diet: Low Calorie
Description
A tasty pie full of vegetables and no pastry to enjoy on a healthy diet as a filling wholesome meal.
Ingredients
1 kg 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
400 ml boiling vegetable stock
1tbsp Organic yellow mustard powder
150 g frozen peas
Instructions
Preheat the oven to 220°c/ Fan 200°c/ Gas 7
Cook the potatoes in a saucepan of lightly salted boiling water for 12-15 minutes until tender.
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.
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.
Scatter over the parsley and serve hot.
Nutrition
- Serving Size: 1 Porton
- Calories: 382
- Sugar: 18 g
- Sodium: 1047.9 mg
- Fat: 1.7 g
- Saturated Fat: 0.3 g
- Trans Fat: 0 g
- Carbohydrates: 84.8 g
- Protein: 11.6 g
Loved this recipe and so did hubby, who is usually a bit funny about ‘all things SW’! Great tasty way of eating plenty of veggies.