Porky Pie
Shhhh…this comforting, potato-topped pie is hiding a big secret! Made with Quorn mince and vegetarian sausages, it’s a sneaky way to eat more meat-free meals. We’ve even blitzed up extra veggies and hidden them inside the rich, savoury filling. Don’t tell and they’d never know!
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NutritionPer Serving
- Calories395
- Carbs52g
- Protein23g
- Fat7.1g
- Saturates1.7g
- Sugars13g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
If you’re familiar with the expression ‘telling a porky pie’, you’ll know that a little white lie never hurt anybody! This delicious Porky Pie is a guaranteed way to sneak a meat-free meal past the whole family. It looks and tastes like a hearty, potato-topped meat pie, so even fussy eaters will tuck straight in.
As well as using meat-free mince and vegetarian sausages in the filling, we’ve blitzed all the vegetables into a fine paste before cooking. This means they melt into the other ingredients, adding flavour and goodness, while staying completely hidden. You won’t even notice they’re there, yet they still go towards your 5-a-day!
Everything gets bundled underneath a hearty mashed potato topping – and don’t worry, we haven’t scrimped on cheese! There’s reduced-fat cream cheese mixed into the mash, plus reduced-fat Cheddar sprinkled on top. This helps to keep the calories down, without losing out on any of the comforting flavours.
It comes out of the oven all golden and gorgeous, and super slimming friendly at just 395 calories per serving. That’s a filling family dinner that everyone will love!
What diets is this Porky Pie suitable for?
This Porky Pie recipe is suitable for vegetarians.
As always, take extra care when cooking for people with allergies and be sure to use different utensils, cookware and preparation areas.
Do you need any special ingredients to make Porky Pie?
You can use either chilled or frozen Quorn mince to make this recipe. Both versions should be easy to find in your usual supermarket. If using frozen Quorn mince, there is no need to defrost it before cooking.
The recipe also includes little Quorn cocktail sausages. These can be found in the chilled section of the supermarket, often alongside other vegetarian ingredients.
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A medium-sized ovenproof dish like this one is ideal for all kinds of oven-baked recipes.
You’ll need a food processor to blitz your vegetables into a fine paste.
How many calories are in this Porky Pie?
There are 395 calories per portion in this Porky Pie, which means it falls into our Everyday Light category.
To cut down the amount of calories even more, you could simply halve the portion size and serve with a healthy accompaniment!
This Porky Pie is perfect if you’re following a calorie controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Place the onion and garlic cloves in a food processor and blitz to make a very fine paste.
Step 2
Spray a large, deep, frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and garlic paste and cook for 5 minutes, stirring.
Step 3
Meanwhile, blitz the peppers, carrot, celery, mushrooms and courgettes to make a very fine paste. You may need to do this in batches depending on the capacity of your food processor.
Step 4
Add the vegetable paste to the onion and garlic in the frying pan and stir to combine. Cook for 10 minutes, uncovered, over a medium heat, stirring occasionally.
Step 5
Blitz the tomatoes until smooth and add to the frying pan with the Quorn mince, sausages, baked beans, Henderson’s relish, Marmite, tomato puree, stock pot and balsamic vinegar. Stir well, then cover and simmer for 10-15 minutes over a medium heat, until the mixture is thick. Taste, and season with salt and black pepper, if needed. Place the mixture in a medium ovenproof dish and spread out evenly.
Step 6
Preheat the oven to 180°C. Meanwhile, place the potatoes in a large saucepan with just enough cold water to cover them. Cover with a lid, bring to the boil, then lower the heat and simmer for 20 minutes or until soft when tested with a sharp knife.
Step 7
Drain the potatoes well and mash until smooth. Mix in the stock and cream cheese and season well with salt and black pepper. Spoon the potato on top of the filling and spread out evenly. Use a fork to texture the top if wished. Sprinkle the Cheddar cheese over the top of the pie.
Step 8
Place on a baking tray in the preheated oven for 20-25 minutes, or until piping hot throughout and golden on top. Serve with Garlic Green Beans or other accompaniment of choice.
What could I serve with this Porky Pie?
This Porky Pie is filling all on its own, although you could also serve it with some extra vegetables on the side. We’d recommend adding a portion of our Garlic Green Beans on the side. This will add an extra 39 calories, taking the total to 434 calories per serving.
How do you know when Porky Pie is cooked?
You should cook this Porky Pie until the topping has turned golden and the filling is piping hot all the way through. This should take about 20-25 minutes in the oven.
To keep your family safe, the advice here in the UK is to cook food until it has reached 70°C and maintained that temperature for 2 minutes.
How long can you keep Porky Pie in the fridge?
We’d recommend that you eat this recipe within 4 hours of serving it.
If you have any leftovers, allow them to cool completely before popping them in a container with a lid and storing in the fridge. You can store these leftovers in the fridge for 1 or 2 days.
Can I freeze Porky Pie?
YES you can freeze this recipe! If you do, then please remember to do the following
- Allow it to cool and then freeze as soon as it is cold enough.
- Place in a container or bag that is suitable for freezing.
- Split into individual portions to make it easier to defrost.
- Add a label with the recipe name and the date you added it to the freezer.
How do I reheat Porky Pie?
From chilled: Place in a microwavable container with a loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost overnight and reheat from chilled.
Please remember you should only ever reheat food once.
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Porky Pie
Shhhh…this comforting, potato-topped pie is hiding a big secret! Made with Quorn mince and vegetarian sausages, it’s a sneaky way to eat more meat-free meals. We’ve even blitzed up extra veggies and hidden them inside the rich, savoury filling. Don’t tell and they’d never know!
-
Prep Time
20 MINS
-
Cook Time
55 MINS
- KCals 395
- Carbs 52G
Instructions
- Place the onion and garlic cloves in a food processor and blitz to make a very fine paste.
- Spray a large, deep, frying pan with low-calorie cooking spray and place over a medium heat. Add the onion and garlic paste and cook for 5 minutes, stirring.
- Meanwhile, blitz the peppers, carrot, celery, mushrooms and courgettes to make a very fine paste. You may need to do this in batches depending on the capacity of your food processor.
- Add the vegetable paste to the onion and garlic in the frying pan and stir to combine. Cook for 10 minutes, uncovered, over a medium heat, stirring occasionally.
- Blitz the tomatoes until smooth and add to the frying pan with the Quorn mince, sausages, baked beans, Henderson's relish, Marmite, tomato puree, stock pot and balsamic vinegar. Stir well, then cover and simmer for 10-15 minutes over a medium heat, until the mixture is thick. Taste, and season with salt and black pepper, if needed. Place the mixture in a medium ovenproof dish and spread out evenly.
- Preheat the oven to 180°C. Meanwhile, place the potatoes in a large saucepan with just enough cold water to cover them. Cover with a lid, bring to the boil, then lower the heat and simmer for 20 minutes or until soft when tested with a sharp knife.
- Drain the potatoes well and mash until smooth. Mix in the stock and cream cheese and season well with salt and black pepper. Spoon the potato on top of the filling and spread out evenly. Use a fork to texture the top if wished. Sprinkle the Cheddar cheese over the top of the pie.
- Place on a baking tray in the preheated oven for 20-25 minutes, or until piping hot throughout and golden on top. Serve with Garlic Green Beans or other accompaniment of choice.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
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