Healthy Food Ideas and Healthy Eating · Recipes · Slimmingworld

Crustless Corned Beef Pie

I am a little bit excited about this recipe. To be honest it was inspired by something completely unexpected – my Spanish Omelette recipe. Now I know it’s nothing like a Spanish Omelette, but the cooking method is just the same.

I really didn’t intend doing a recipe for this but I was so pleased with the result I had to record it, even if it was just for me!

The trick to this recipe is a good non stick pan. My only non stick pan now that works is a little small for this recipe, so I decided to take a risk with my ex non stick pan…it wasn’t a perfect outcome but nevertheless it was good enough.

This recipe is meant to be tweaked. Meaning you can adjust quantities and ingredients according to whether you are following a diet plan or not. For those on Slimming World and calorie controlled plans, I would use the low fat canned corned beef. I actually used Morrisons sliced corned beef which is half a Syn a slice from my recollection on Slimming World – this actually makes the WHOLE PIE just 5 syns as I used 10 slices. I think the tinned corned beef is around 3.5 syns a can so if you used this then the whole pie is 3.5 syns as there’s nothing else added that contains syns. It’s a few months since I was a Slimming World member so please do your own checking to protect your weightloss journey.

To make this recipe you will need the following

A good medium to large non stick pan with deep sides and a lid

A spatula/fish slice

Two large plates just larger than your pan

Large mixing bowl

Ingredients

Please see comments above re Corned Beef. I used 10 slices Morrison’s corned beef from the self serve chiller cabinets.

3 medium sized potatoes – I used King Edwards – diced to 1 cm chunks, rinsed in cold water and drained thoroughly

1 large carrot finely diced

1 stick celery finely diced

2 beef oxos

2 tsp Worcestershire sauce

4 large eggs beaten

Salt and pepper to taste

Frylight or alternative

Method

Spray your pan with frylight or alternative spray oil . Gently stir fry the celery, carrot and onion for two mins or until slightly glazed. Add the potato cubes and continue to stir fry over a medium heat on the hob until golden brown and the potato is starting to break up a little. This will take apx 15 mins. If it starts to stick add a few tbsps of water to stop sticking. Keep stirring all the time.

Once cooked, add the two oxos, and Worcestershire sauce. Mix thoroughly, add a couple of tbsps of water if you are having trouble mixing the oxo into the potatoes.

Meanwhile add the beaten eggs to the large mixing bowl and season. Pour the cooked potato into the bowl. Break your corned beef up into pieces and add to the bowl. Stir thoroughly.

Rinse the non stick pan and re coat with spray oil. Add the contents of the bowl to your pan and spread evenly. Place the lid on the pan and cook on a low heat. Once bubbling gently in the middle – apx 15 mins. Pop the pan under a grill for apx 5 mins, making sure to keep the handle away from the heat. This will make sure the top is set.

Loosen the ‘pie’ from the sides of the pan. Cool for 5 mins. Carefully place a plate over the top of the pan and flip pan and plate over. Tap the bottom of the pan to ensure the contents are all on the plate. Mine did stick a little. I removed the bits that were stuck and arranged on top.

Don’t worry if it doesn’t look too pretty. That’s the bottom of the pie you can see!

Place the other plate on top of the pie and flip both plates over – the top of the pie when it was cooking in the pan is now on top.

Enjoy hot or cold.

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