The vegetarian pie was created during WWII and was a staple for many during the period of rationing and food shortages
Woolton Pie is made with vegetables and a pastry of your choosing(Image: Rebecca Koncienzcy)
The Woolton pie was created by chef Francois Latry at the Savoy Hotel in London during World War 2. It was named after the then Minister for Food, Fredrick Marquis, 1st Earl of Woolton. The Earl of Woolton, despite being born in Salford has been an active member of the church and social work in Liverpool before his role as a minister.
The recipe for the Woolton pie was shared with the public in 1941 as an easy and nutritious meal option during a time when rationing and food shortages meant certain foods, particularly meat, were scarce.
Typically, the pie is made up of potatoes, carrots, cauliflower, and swede along with spring onions, rolled oats, vegetable stock, and a pastry lid.
However, the recipe can be adapted to include any vegetables you have on hand, making it a perfect fit for wartime needs.
Some even opt for a mashed potato topping, similar to a shepherd’s pie, the Express reports.
There are a lot of fresh veggies in this wartime pie(Image: Rebecca Koncienzcy)
As a lover of vegetables, I found this pie very appealing, especially since I try to limit my meat consumption. However, there were a couple of issues that might deter me from making it again.
Firstly, the preparation process was quite laborious. Washing, peeling, and chopping a large amount of produce was not exactly how I wanted to spend a warm sunny evening.
So, be prepared for at least 20 minutes of prep time.
Secondly, the lack of seasonings was a bit off-putting. Traditionally, the pie only really includes vegetable stock, salt, pepper, and parsley.
As someone who is used to adding garlic or a dash of balsamic to everything, I found the flavour somewhat bland.
While it took a long time to prep, it was satisfying seeing all the vegetables in the pan(Image: Rebecca Koncienzcy)
Then it dawned on me where I’d gone wrong – the recipe clearly stated to add the salt and pepper after the vegetables had boiled, not with the water, which I’d forgotten.
I also found the pie to be too wet, almost resembling a stew with a pastry lid.
This wasn’t necessarily a bad thing, but it wasn’t what I was expecting.
It’s important to remember that not all the water can evaporate as the vegetables themselves contain some water.
If you don’t add enough water to the pan, they won’t cook through properly.
I added a milk wash to the pie to give it a lovely golden finish(Image: Rebecca Koncienzcy)
The inclusion of rolled oats did help thicken the water into a sort of gravy, but it didn’t look particularly appetising.
I took a shortcut and used store-bought pastry for my lid, but the beauty of this recipe is that it allows for adaptations to suit your tastes.
I would definitely make this again, but next time I might put pastry on the bottom as well and try to drain more water from the vegetables.
I would also consider adding in some spices like paprika, or even curry powder for an unexpected burst of flavour.
This dish provided a wholesome meal for the family that I was happy to eat, although my husband mentioned he would have liked some sausages with it – something to consider for next time.
While I thought it was bland, I would make it again with a few tweaks(Image: Rebecca Koncienzcy)Woolton pie recipe
Ingredients:
1lb cauliflower1lb swede1lb carrots1lb potatoesA bunch of spring onions choppedTwo teaspoons of yeast extract (or a stock cube)A tablespoon of rolled oatsSalt and pepper to taste once cookedParsley (fresh or dried)
For a traditional pastry lid:
8oz wholemeal/wholewheat flour4oz mashed potatoes3oz margarine or lardTwo tsp of baking powderPinches of saltDash of water if needed
Method:
Firstly, wash, peel, and chop all your vegetables ready for the pan.
Ensure that the vegetables that take longer to cook are cut into smaller pieces than the others so they can all soften at the same rate.
Next, add the vegetables to the pan with your vegetable stock (or yeast extract), rolled oats, and water to come up about 3/4.
Cook until the vegetables are just soft; you don’t want to overcook them.
Once the vegetables are cooked, season with salt and pepper, and transfer them to a pie dish.
At this point, you can sprinkle on your parsley before topping with the pastry of your choice.
To make the traditional Woolton Pie pastry, combine flour, baking powder, and salt in a bowl and rub in the fat you choose.
Then mix in the cold mashed potato and knead it into a dough before rolling it out to add as a pie crust to your dish, brushing it with milk before putting it in the oven.
Bake the pie for 30 minutes at 200C (gas mark six), or until the pastry is golden. Serve with brown gravy and enjoy.