WWII Recipe - Woolton Pie
Posted: Wed Apr 16, 2014 5:36 amINGREDIENTS
Take 1Ib each of diced potatoes, cauliflower, swedes and carrots;
Three or Four spring onions;
One teaspoonful of vegetable extract and
One teaspoonful of oatmeal.
METHOD
Cook all together for ten minutes with just enough water to cover.
Stir occasionally to prevent the mixture from sticking.
Allow to cool; put into a pie dish, sprinkle with chopped parsley and cover with a crust of potatoes or wholemeal pastry.
Bake in a moderate oven until the pastry is nicely brown and serve hot with brown gravy.
Here is a little history on the Woolton Pie;
http://www.carrotmuseum.co.uk/woolton.html
Take 1Ib each of diced potatoes, cauliflower, swedes and carrots;
Three or Four spring onions;
One teaspoonful of vegetable extract and
One teaspoonful of oatmeal.
METHOD
Cook all together for ten minutes with just enough water to cover.
Stir occasionally to prevent the mixture from sticking.
Allow to cool; put into a pie dish, sprinkle with chopped parsley and cover with a crust of potatoes or wholemeal pastry.
Bake in a moderate oven until the pastry is nicely brown and serve hot with brown gravy.
Here is a little history on the Woolton Pie;
http://www.carrotmuseum.co.uk/woolton.html
I'm excited to see this post about Woolton Pie. One of DH and my favorite meals is what we call Deconstructed Woolton pie - or an updated, modern version. Woolton pie was our inspiration. DH is obsessed with WW2. The concept of deconstructed food (a trendy way to display food on a plate where you take the components of a dish and replate them differently) came about because it took a lot longer to make a more traditional woolten pie with the veggies and gravy in a pie plate topped with mashed potatoes and baked in the oven. "Deconstructed" can often be pretentious, but in this case it was easier and quicker to prepare. It's a great meal to use up left over veggies.