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 and in no way connected with any weight loss plan and no contributors have been trained by them or worked for them. It is the reader’s responsibility to check Slimming World syn values, WW points and any other allowances themselves as those given are approximate.
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 for 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 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?
Why you need vegetables to lose weight
Everyone knows vegetables are good for you, don’t they? They are healthy and filling for very few calories!
The best vegetables are those with low-calorie density. Basically, we are talking about the healthier vegetables – potatoes don’t count but butternut squash is much healthier for example!
This means if you eat 100g of spinach, for example, it is just 23 calories and obviously, 100g of anything would fill you up significantly. On the other hand, 100g of crisps, which would be just as filling, is around 536 calories!
Find more tips about the best vegetables for weight loss.
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
This is a great budget meal to make on your healthy diet, you can find lots more here. 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!
Another great vegan comfort food recipe is green bean casserole, after spotting the recipe the other day I really fancy trying it.
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A tasty pie full of vegetables and no pastry to enjoy on a healthy diet as a filling wholesome meal.
1 kg potatoes peeled and cut into chunks
1 large onion roughly chopped
4 celery sticks roughly chopped
4 large carrots peeled and diced
4 large parsnips peeled and diced
large bag of spinach roughly chopped
400 ml boiling vegetable stock
150 g frozen peas
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.
Keywords: Slimming World, syn free,
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