WWII Recipe - Woolton Pie

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WWII Recipe - Woolton Pie

Postby Pumpkin Pete » Wed Apr 16, 2014 5:36 am

INGREDIENTS

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
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Re: WWII Recipe - Woolton Pie

Postby Gweithgar » Wed Apr 16, 2014 6:10 am

"Swedes" are rhutabagas, right?
Cet animal est tres mechant; quand on l'attaque, il se defend
(This animal is very wicked; if attacked it defends itself)
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Re: WWII Recipe - Woolton Pie

Postby Vegankit » Wed Apr 16, 2014 8:08 am

:D 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.

Our version is to chop up veggies and toss in microwavable bowl- onions, carrots, potatoes, rutabaga (aka swede/turnip/neep), celery, cauliflower etc. and microwave them till they are tender. (You could steam the veggies or roast them in the oven and then chop them into bite size pieces).

We make mashed potatoes - yukon gold or red skin waxy potatoes work well - skin on or off according to your preference.

What pulls the meal together is we make a "cheezy" sauce - the one we use is the same Lindsey Nixon (Happy Herbivore) has in one of her cook books for mac n"yeast - but any sauce will do including mushroom gravy. Pour the gravy over the veggies and potatoes to pull the dish together into an attractive and appetizing "deconstructed pie".
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Re: WWII Recipe - Woolton Pie

Postby TerriT » Thu Apr 24, 2014 9:20 am

Gweithgar wrote:"Swedes" are rhutabagas, right?


Yes!
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