Recipes · Slimmingworld

Cornish Style Pie

Well if you are reading this you have made it through the indulgent festivities of Christmas and New Year and are looking to make healthy changes to your diet. After having spent two weeks with the Winter flu virus it’s time to get some proper healthy food back into my diet and what better way than with a pie?! I can hear the gasps – but it’s true. You can have your pie and still lose weight and it’s all down to Lo-Dough. Last year I created over 70 different dishes with Lo-Dough and ended the year with the real winner and favourite for many Steak and Kidney Pudding with Hidden Root Vegetables

Following my recipe successes of 2017, Lo-Dough asked me if I could continue to create tasty recipes using Lo-Dough to show how amazing and versatile it really is. I am all about real food, I don’t like complex recipes and like to keep it as easy as possible so quite simply here’s my brand new really tasty recipe with a traditional flavour- Cornish Style Pie which works out at 1.5 syns per portion – serves 3 or for those with mega appetites 4 syns for the whole pie!

You will need

20cm pie dish – I use an enamel one I bought from Boyes

Tin foil

Pastry brush

Preheat oven to Gas 5 Electric 190, fan 170


2 pieces of Lo-Dough (can be purchased here Low calorie bread alternative )

1 stick of celery, 1 small carrot, 1 piece of swede, 1 small potato – all roughly the same size and diced small

1 small onion diced small

200-250gms lean minced beef

1/2 tsp dried thyme

2 Beef oxo cubes

1 tbsp Worcester sauce

Fresh ground salt and pepper

Butter Frylight

1 beaten egg for basting (optional)


In a pan place all vegetables once diced, spray with frylight and saute until glazed and shiny – apx 5 mins. Add mince, thyme, Worcester sauce and oxos and season. Continue to sauté until the mince is browned. Place a lid over the pan and turn onto a very low heat and let the contents steam in the own juices until the vegetables are soft. This will take apx 20 mins. Try not to add any water but if it starts to stick then just add a couple of tablespoons of water and replace the lid.

Once the filling is cooked, spray your pie dish with frylight and place in the first piece of Lo-Dough. No matter how hard you press is down into the dish it will spring back up so don’t waste time doing this. Place the Lo-Dough centrally on the dish and pour the pie filling on top. The weight of the filling will push the Lo-Dough into place. Press the filling down firmly. Baste any exposed edge of the Lo-Dough with warm water and place the other piece of Lo-Dough on top. Again no matter how much you press the top down it will spring back up so find a plate the same circumference as the pie dish and place it upside down on top. Press down firmly. Trim off any excess Lo-Dough.

Remove plate, make some slits in the top and quickly spray the pie with frylight massaging it in evenly.

Using a piece of tin foil cover the pie tightly to hold the lid in place.

Place in the oven for 20mins. This will allow the lid to cook in place without lifting.

I prefer a softer pastry for this type of pie but for a more crisper golden glazed look pastry baste the top with beaten egg and return to the oven uncovered until golden

Nutritional information

Calories per portion (serves 3) 232

Carbs 20 gms

Fat 6 gms

Protein 23 gms

1.5 syns per portion on Slimmingworld- please check your own syn values to protect your own weight loss

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