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.
This website is in no way affiliated with Slimming World and no contributors have been trained by them or worked for them. It is the reader’s responsibility to check syn values and allowances themselves on the Slimming World website as these 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!
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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 on Slimming World
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 ⅓ 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? From being a young child you are told to eat your veggies to grow big and strong!
If you follow the Slimming World diet you will instantly know what I am talking about when I say speed vegetables. On other plans, it could be considered a free extra or just classed as non-starchy vegetables.
Whatever it is referred to you need to eat veggies to lose weight, on the whole, because they are healthy and filling for very few calories! You can try swapping things like potatoes for butternut squash and add fried onions or mushrooms to other meals.
Remember to keep a check on the vitamins and minerals you consume and ensure you are eating a healthy amount of everything including calcium, vitamin c, iron, vitamin d, vitamin b12 and fibre as well as eating plenty of vegetables and fruit!
How many vegetables should I eat?
Most healthy diets and weight loss plans encourage you to eat lots of fruit and vegetables. Slimming World for example advises you to ensure that ⅓ of every meal is made up of speed foods. Other than possibly for breakfast this is likely to be vegetables! Even if you do not follow Slimming World this is still great advice for healthy living. Other plans suggest different methods of deciding on the food on your plate but all diets I have seen include a large number of vegetables.
The best vegetables are those that have a low-calorie density. Slimming World call these speed foods, other diets say non-starchy vegetables or other similar phrases. 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!
What nutrients are in vegetables?
Whether you follow Slimming World, Weight Watchers, Noom, or any other diet, adding vegetables to your meal not only adds vitamin C and all the other nutrients that vegetables contain but will also help you lead a more balanced healthy lifestyle and potentially lose weight!
Many vegetables are also high in B vitamins, vitamin A, iron and other nutrients.
Don’t forget too that vegetables are high in fibre and as such you are less likely to get constipation and need my constipation tips!
Are frozen or canned vegetables healthy?
As long as they are not cooked or canned in any oil etc, frozen or canned vegetables have roughly the same nutritional value as of fresh vegetables and are a great way to save money and time.
If you buy vegetables that have been reduced at the end of the day you can always freeze them to use in a recipe in the future.
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.
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.
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