Air Fryer Half Potato Pie
A delicious take on the traditional potato pie recipe, done with your reliable air fryer’s efficiency and simplicity. This recipe cooks to perfection in a quarter of the time it takes in a regular oven, combining the creamy deliciousness of mashed potatoes with a crispy, golden crust. Prepare to enjoy every taste of this delicious dish that is crispy on the outside and fluffy on the inside. It will quickly become a new kitchen favourite.”
If you’re on the Slimming World plan and looking for a tasty pie that has less syns, this dish is ideal for you.
About Ten Minutes for Prep
30 minutes for cooking
40 minutes total
Ingredients:
Potato Shell:
- Two big potatoes, parboiled for five minutes and thinly sliced
- Cooking Spray
Filling up:
- Four rashers of chopped beef or mince
- One chopped onion
- One cup of sliced mushrooms
- 1 tablespoon (optional) tomato puree
- grated cheese (optional) from your HEa allotment
- three beaten eggs
Optional (Regular Pastry Crust):
- Make the pastries according to your favourite Slimming World recipe (not included in syn count).
- One beaten egg and a small amount of milk is the egg wash.
Instructions:
- Turn the air fryer on to 180°C, or 350°F.
- Boil a saucepan of salted water to parboil the potatoes.
- Cook for five minutes after adding the sliced potatoes.
- After draining, rinse under cold water.
- Get the filler ready: Cook the beef cubes in a nonstick skillet over medium heat until they become crispy. Stirring periodically, sauté the onions and mushrooms until they become tender. If preferred, add salt and pepper for seasoning.
- Put the pie together: Warm up some cooking spray in a pie dish. Roll out the pastry dough and transfer it to the dish if you’re using one. Prick the bottom with a fork. Spread with tomato puree and sprinkle with cheese (optional). Add the beef, onion, and mushroom mixture
- Option for Potato Crust: Place the boiled potato slices on top of the filling in a single layer, slightly overlapping. For a crispy finish, brush the potato layer with cooking spray or, if using pastry crust, egg wash.
Pour the beaten eggs over the filling to make an egg custard. - Optional topping (pastry crust): Create vents in the top and coat with egg wash if you choose to use one. Press the uppermost pastry crust onto the pie, sealing the edges with a crimp.
- Bake for thirty to forty minutes, or until the pastry crust is cooked through and the potato crust is golden brown.
- Before serving, allow it cool somewhat.
TIPS:
- Other veggies, including chopped peppers, spinach, or peas, can be added to the filling.
- If you’re vegetarian,
- you can add chicken mince.
- You can use a mandolin to slice the potatoes even thinner if you think the potato crust is too thick.
- Make sure the gravy is syn-free and be mindful that it may soak through the potato crust if it’s being used in place of eggs.