Syn Free Cottage Pie | Slimming World

Cottage Pie is a classic. This Syn Free Cottage Pie is easy to make with just a few ingredients and it can be made up the day before ready to pop in the oven when you’re ready for dinner, just make sure you heat it thoroughly before you serve it.

Cottage Pie 3

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff in the blurb 👍

To be honest this recipe is pretty much the same as the one I have always used, even before my Slimming World days, in fact the only difference is the omission of flour to thicken the mince and butter in the potatoes.

Nowadays I tend to just allow the sauce to reduce until it thickens slightly or I use Xanthan Gum to thicken the mince, and if you want to try this you will find the instructions in the method below.

Xanthan Gum is a syn free, gluten free stabiliser. It’s natural, thickens hot and cold liquids, doesn’t clump and stops sauces from splitting.

It’s a great ingredient to have in your store cupboard! 1/4 tsp of Xantham Gum does the same job as 1 tbsp of flour, so you only need a tiny bit.

You can buy Xanthan Gum here on Amazon, or down the gluten free aisle of your local supermarket. It’s not cheap, but a little goes a long, long way.

Some of you love this Syn Free Cottage Pie recipe!

cottage pie-this_and_that_and_me
One of our Instagram followers @this_and_that_and_me made this dish and loved it!
cottage pie kickstartkirsty
One of our Instagram followers @kickstartkirsty made this dish and loved it!
cottage pie wright.kelseyd.sw
One of our Instagram followers @wright.kelseyd.sw made this dish and loved it!

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on Instagram, Facebook, & Twitter!

Cottage Pie 2

Whenever we need to replace oil in cooking we use Frylight. Perfect for everyday frying and cooking, it delivers exactly one calorie per spray, which makes it Syn free! The Sunflower or Coconut Oil flavours are ideal for this Syn Free Cottage Pie recipe.

Frylight Find Out More

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Syn Free Cottage Pie

Votes: 89
Rating: 3.8
Rate this recipe!


Prep Time

Cooking Time

people 20 minutes 40 minutes



Slimming World 

465kcal 7

Smart Points (Flex/Freestyle)



Per people Per people Per people
Suitable For Freezing icon
Please Note - If portions are changed, then points/values will not change and will need to be worked out by yourself. We're working on this!
Please don't take a screenshot. These recipes are updated often!
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  1. Heat a large pan, spray with low calorie cooking spray and add the mince. Fry for 5 minutes, stirring occasionally, until browned. Add the onion and carrots and cook for a few more minutes.
  2. Add the stock to the pan, then add the Worcestershire sauce and stir. Season with black pepper.
  3. Bring up to the boil, cover and simmer for 20 minutes, removing the lid for the final 5 minutes, and allow to reduce until it thickens. Alternatively you could add a very small amount of Xanthan Gum at this point and stir it in well. By adding a tiny amount at a time you will be able to thicken it as much or as little as you want
  4. While this is cooking boil the potatoes in a pan of salted water. When they are soft remove from the heat, drain off the water and mash with a little salt and pepper (you can add some butter buds if you like, but don't forget to syn them at 0.5 per sachet)
  5. Pour the mince mixture into a large shallow dish and allow to cool slightly. If you don't the mash may sink through the mince.
  6. Spoon the mashed potato onto the mince, and run a fork over the top to cover the mince and give it some texture. Alternatively you could pipe the potato on to the top
  7. Place in a pre heated oven (200-220°C) and cook for 25-30 minutes or until golden brown
  8. Serve with a selection of vegetables and some pickled beetroot and red cabbage

If you make this recipe, snap a pic and hashtag it #pinchofnom — We love to see your creations on InstagramFacebook, & Twitter!


We use a fan assisted oven for all of our recipes. Need help converting the temperature for your oven? 

Click here for our oven temperature conversion guide.

This recipe can be frozen, but please remember to do the following;

- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
- Defrost thoroughly before reheating (you can use the defrost setting on your microwave.)
- Make sure it is piping hot all the way through before serving.


Syn values given are correct at time of writing but may not always be accurate.

This website is UNOFFICIAL and in NO WAY part of or representative of Slimming World. 

We aren’t trained by Slimming World nor authorised to give Slimming World advice. Any advice given here should not replace the advice of your Slimming World consultant.

Ideally, you should check with Slimming world for the most up to date Syn values using official resources such as; the Syns calculator, Syns Online on LifelineOnline or by calling the Syns Hotline on (0906) 851 8518.

Although attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Under no circumstances will be responsible for any loss or damage resulting for your reliance on nutritional information.

We kindly ask that you share this recipe via the share buttons and not via screenshots. 

As our recipes change often in accordance with syn value changes, we want to ensure that they're as accurate as possible at all times. 

If you use or re-create our recipes we kindly ask:

  • That you credit us by not only screenshot but linking to our original recipe post
  • You don't reproduce the recipe in full
  1. this site is amazing. just want to say how much I appreciate ye all and honestly the difference it has made to my life is brilliant. keep up the good work xoxo

    1. Hi Faye
      No, we don’t use butter or milk. The blurb in the recipe mentions that you can use Butterbuds, but you’d need to syn accordingly. (They’re available from Amazon or Lakeland.)

  2. I have never used normal flour to thicken, always cornflour. Is chickpea flour an alternative? I want to try a different topping of celeriac / potato mash. using fromage fraise instead of milk or butter. I would use a chopped up leek too. Serve up with steamed kale

    1. Hi Stephen
      You’d still need to syn chickpea flour. You could use any topping you like, but if you used milk/butter you’d need to syn that too!

  3. I use Aduki beans instead of mince sometimes. Like dry kidney beans, Dried Aduki beans have to be soaked overnight. Drain and hard boil in fresh water for an hour. Drain again and mash. Add carrot onion, oxo stock and some Worcester sauce. And cook as mince. My husband couldn’t tell the difference, you can now get Aduki beans in cans which cuts out all the steeping and hard boiling.

  4. I’m goung to try this tomorrow. Would this keep in the fridge for a few days? And if so would this be with our without mash? Thanks for all your gorgeous and easy recipes never thought I would love cooking. X

    1. Hi Finola
      Once you’ve cooked this, cool it completely, then you can keep in the fridge for up to 48hrs. It will be fine with the mash on top in the fridge. 🙂

  5. Hi,

    First of all, thank you for all your lovely recipes! A quick question (just looking for advice, I know you’re not a slimming world consultant!), I normally buy beef mince that is 20% fat (I have 5 children and go through a lot of mince – can’t afford the 5% fat stuff!), but I always drain the fat off once I have browned the mince. Any ideas of how many sins I should count??

    Thank you

    1. My mum says you can boil mince first, let it cool and the fat settles and hardens. You can then remove fat. That’s how they did it before 5% mince existed 😀 will save you some pennies too.

      1. Hi Katie! People can do this, though for people following Slimming World the guidance is that the mince would still have a Syn value if doing this 🙂

  6. This looks so good, I’ve got steak mince is that still ok to use or does it have to be beef mince. Thanks Elaine

    1. Hi Elaine
      As long as mince is 5% fat it’s free on Slimming World! I often use 5% steak mince in my recipes. 🙂

  7. Hi
    Sorry to ask if being silly
    So if make the cottage pie then cool and freeze then just follow the cooking instructions (once defrosted)
    I normally batch cook just meat dishes (No mash) so wanted to double check

    1. Hi Mish
      Yes, that would be fine. Alternatively you could freeze the pie filling once cool, then defrost and add the mash topping on the day you’re cooking it. Just check it’s piping hot throughout whichever way you choose. 🙂

  8. Hi, sorry if this is a silly question but I want to start batch cooking and freezing meals for the first time. Just wondered if I make the cottage pie to freeze do I have to bake it to get the crispy top before freezing or do I do that bit once it’s defrosted and cooked when I want it? Thanks, Lisa

    1. Hi Lisa
      We have given freezer instructions on the recipe card to freeze once completely cool. If you’d rather, you could just freeze the meat filling, then add fresh mash once defrosted and heat in the oven until piping hot throughout. 🙂

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Slimming World Recipes
A blog started by 2 chefs on their Slimming World journey, evolving into an epic adventure shared by many!