We love a good pie don’t we! A couple of weeks back I posted the recipe for the Peas Pudding Corned Beef Pie It wasn’t my recipe and there has been lots of talk about whether it’s a tweak or not but I don’t think it is. You could quite easily eat a small tin of Peas Pudding, the filling and an egg so I don’t think you could link it to overeating. You are not taking away it’s filling power either as it’s probably about the same. However, Slimming World have the final say as it’s their plan after all and they haven’t yet said anything (at the time of writing this)
I like this recipe because it doesn’t contain fat like pastry. And that is the bonus. You don’t have to use your healthy extras or syns. All the components of this pie are Syn Free. The pie is ever so filling. No higher in carbs than if you had minced beef in gravy and a side of peas. Don’t get me wrong, nothing will replace pastry 100% but you won’t have the aftertaste of fat in your mouth either!
This recipe will make 2 pies but you can divide it down to make one pie. I personally cooked a full pack of minced beef and used the rest for a meal for Ken. If you are making 2 pies you will need 2 pie dishes – you know the size of a shop bought steak and Kidney pie. Or you can make one big pie. It’s the same method.
Here’s the small pie dish I used – I paid £2.99 for this from Boyes
So enough waffle, here’s what you will need to make this Minced Beef and Onion Pie.
- 2 pie dishes as above
Large frying pan or normal with lid
2 small tins or 1 large tins of Peas Pudding
2 large eggs
450gms minced beef
1 medium onion finely chopped
1 tbsp tomato purée
1 tbsp Worcestershire sauce
Pinch of mixed herbs
400gms boiling water
In a bowl, combine the peas pudding and eggs and mash with a fork. Keep mixing until the egg is thoroughly blended into the peas pudding. Take half of the mixture and set aside. Spray your pie dishes with frylight and then carefully divide the remaining peas pudding mixture between each dish. Now here’s where it takes a tiny bit of patience. With the back of a spoon, spread the mixture so your pie dish is covered evenly
Place in the oven on a baking tray and bake until the bottom has formed a good crust
Whilst the base is cooking make your filling.
Sauté your onion in Frylight until softened. Add the beef and sauté until browned. Crumble the oxo into the pan. Add the tomato purée, Worcestershire sauce, and herbs. Stir. Add the water. Bring to the boil. Reduce heat and simmer until cooked. Apx 20 mins. Season to taste.
Using a slotted spoon, spoon the meat into your pie . Using a slotted spoon allows you to control the amount of gravy that goes into your pie.
Using a large spoon, spoon some of the gravy into your pie – until the gravy is 2/3 up to the top of your meat filling but not covering. This is so your ‘crust’ won’t go soggy.
Using the peas pudding mixture you set aside split it between both pies. Carefully spreading over the top evenly.
Use a bit of creativity to create a pie that looks like a pie!
I used the back of a spoon, and a fork to create this effect and I even cut some slots in the top just like a pie!
Place back in the oven until golden brown. This will take anything up to 45 mins depending on your oven. Serve with any leftover gravy and a side of vegetables.
Calories per pie 563
Carbs 43 gms
Fat 16 gms
Protein 62 gms
If you are on Slimming World this is Syn Free ( correct at time of posting) however, please check your own syn values to protect your own weight loss.