I saw this recipe on Gary Rhodes tour of Italy programme last night and it looks lovely and can easily be adapted for Slimming World. I'm going to make it tonight so will let you know what it's like then!
French bean and potato pie
Ingredients
3 tbsp olive oil (substitute with frylight)
1 small onion, finely diced
1 carrot, finely diced
1 clove garlic, finely chopped
1 pinch dried oregano, for sprinkling
3-4 potatoes, cooked and mashed
300g French beans, cooked “al dente” and finely diced
2 eggs, beaten
2 heaped tbsp parmesan (hexa)
breadcrumbs, for sprinkling (hexb)
1. Preheat the oven to 200C/180C fan /gas 6. Grease a 20-25cm cake tin (just spray with frylight) and lightly coat with breadcrumbs.
2. Heat a tablespoon of olive oil (use frylight instead)in a frying pan. Sauté the onion, carrot, garlic and a sprinkling oregano until it softens slightly. Season with salt.
3. Add the potatoes and beans to the pan and continue to cook for 2-3 minutes. Add the remaining oil to loosen the mixture (you could add a drop of milk or some fat free fromage frais/yoghurt).
4. Remove from the heat and transfer to a bowl. Add the parmesan along with the beaten eggs and mix thoroughly.
5. Spoon the mixture into the tin. Sprinkle generously breadcrumbs, extra grated parmesan and an extra sprinkling of dried oregano. Drizzle with olive oil (a spray of frylight on top will make it go crispy instead).
6. Run a fork over the surface to create a rough texture.
7. Bake in the oven for 15-20 minutes until the top becomes crispy and golden and it is firm to the touch.
8. Leave to rest for 20-30 minutes until just warm throughout.
Yummy!!!
French bean and potato pie
Ingredients
3 tbsp olive oil (substitute with frylight)
1 small onion, finely diced
1 carrot, finely diced
1 clove garlic, finely chopped
1 pinch dried oregano, for sprinkling
3-4 potatoes, cooked and mashed
300g French beans, cooked “al dente” and finely diced
2 eggs, beaten
2 heaped tbsp parmesan (hexa)
breadcrumbs, for sprinkling (hexb)
1. Preheat the oven to 200C/180C fan /gas 6. Grease a 20-25cm cake tin (just spray with frylight) and lightly coat with breadcrumbs.
2. Heat a tablespoon of olive oil (use frylight instead)in a frying pan. Sauté the onion, carrot, garlic and a sprinkling oregano until it softens slightly. Season with salt.
3. Add the potatoes and beans to the pan and continue to cook for 2-3 minutes. Add the remaining oil to loosen the mixture (you could add a drop of milk or some fat free fromage frais/yoghurt).
4. Remove from the heat and transfer to a bowl. Add the parmesan along with the beaten eggs and mix thoroughly.
5. Spoon the mixture into the tin. Sprinkle generously breadcrumbs, extra grated parmesan and an extra sprinkling of dried oregano. Drizzle with olive oil (a spray of frylight on top will make it go crispy instead).
6. Run a fork over the surface to create a rough texture.
7. Bake in the oven for 15-20 minutes until the top becomes crispy and golden and it is firm to the touch.
8. Leave to rest for 20-30 minutes until just warm throughout.
Yummy!!!
