This recipe is perfect for those following a Slimming World plan and want a delicious and satisfying pie with a lower syn option.
About Time Prep Time 10 minsCook Time 30 minsTotal Time 40 mins
Ingredients
Potato Crust:
- 2 large potatoes, thinly sliced (parboiled for 5 minutes)Cooking spray
- 4 rashers lean bacon, diced1 onion, diced1 cup sliced mushrooms1 tbsp tomato puree (optional)Grated cheese from your HEa allowance (optional)3 eggs, beaten
Optional (Regular Pastry Crust):
- Follow your favorite Slimming World friendly pastry recipe (not included in syn count)Egg wash (1 egg beaten with a splash of milk)
Instructions
- Preheat Air Fryer to 180°C (350°F).Parboil the potatoes: Bring a pot of salted water to a boil. Add the sliced potatoes and cook for 5 minutes. Drain and rinse with cold water.Prepare the filling: In a non-stick pan, cook the diced bacon over medium heat until crispy. Add the onions and mushrooms, cook until softened, stirring occasionally. Season with salt and pepper if desired.Assemble the pie: Spray a pie dish with cooking spray. If using a pastry crust, roll out the dough and place it in the dish. Prick the bottom with a fork. Spread with tomato puree and sprinkle with cheese (optional). Add the bacon, onion, and mushroom mixture.Potato Crust option: Arrange the parboiled potato slices in a single layer on top of the filling, slightly overlapping. Brush the potato layer with cooking spray or egg wash (if using pastry crust) for a crispy finish.Egg custard: Pour the beaten eggs over the filling.Optional topping (pastry crust): If using a pastry crust, cut vents in the top and brush with egg wash. Place the top pastry crust on the pie, crimping the edges to seal.Bake for 30-40 minutes, or until the filling is set and the potato crust is golden brown (or pastry crust is cooked through).Let cool slightly before serving.
