Air Fryer Half Potato Pie

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


Potato Shell:

  1. Two big potatoes, parboiled for five minutes and thinly sliced
  2. Cooking Spray

Filling up:

  1. Four rashers of chopped beef or mince
  2. One chopped onion
  3. One cup of sliced mushrooms
  4. 1 tablespoon (optional) tomato puree
  5. grated cheese (optional) from your HEa allotment
  6. 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.


  1. Turn the air fryer on to 180°C, or 350°F.
  2. Boil a saucepan of salted water to parboil the potatoes.
  3. Cook for five minutes after adding the sliced potatoes.
  4. After draining, rinse under cold water.
  5. 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.
  6. 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
  7. 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.
  8. 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.
  9. Bake for thirty to forty minutes, or until the pastry crust is cooked through and the potato crust is golden brown.
  10. Before serving, allow it cool somewhat.


  • 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.

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