Woolton vegetable pie recipe

Recipes

Gee Charman
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A tasty and nutritious vegetable pie that could still be made during times of rationing and food shortages. Named after Lord Woolton, who helped to make the recipe popular when he became Minister of Food in 1940.

Ingredients

For the pie filling

2 tbsp olive oil
450 g diced smooth potato such as Desiree
450 g cauliflower, broken into small florets
450 g diced carrot
450 g parsnip
3 spring onions, chopped
2 garlic cloves, chopped
200 ml vegetable stock
1 tbsp oatmeal
2 tbsp parsley

2 tbsp olive oil
15.9 oz diced smooth potato such as Desiree
15.9 oz cauliflower, broken into small florets
15.9 oz diced carrot
15.9 oz parsnip
3 spring onions, chopped
2 garlic cloves, chopped
7 fl oz vegetable stock
1 tbsp oatmeal
2 tbsp parsley

2 tbsp olive oil
15.9 oz diced smooth potato such as Desiree
15.9 oz cauliflower, broken into small florets
15.9 oz diced carrot
15.9 oz parsnip
3 spring onions, chopped
2 garlic cloves, chopped
0.8 cup vegetable stock
1 tbsp oatmeal
2 tbsp parsley

For the crust

115 g cooked and mashed smooth potatoes, such as Desiree
0.5 tsp teaspoon salt
225 g plain flour
85 g shortening/vegetable suet
2 tsp baking powder
1 egg, beaten
2 tbsp semi-skimmed milk
20 g grated parmesan

4.1 oz cooked and mashed smooth potatoes, such as Desiree
0.5 tsp teaspoon salt
7.9 oz plain flour
3 oz shortening/vegetable suet
2 tsp baking powder
1 egg, beaten
2 tbsp semi-skimmed milk
0.7 oz grated parmesan

4.1 oz cooked and mashed smooth potatoes, such as Desiree
0.5 tsp teaspoon salt
7.9 oz plain flour
3 oz shortening/vegetable suet
2 tsp baking powder
1 egg, beaten
2 tbsp semi-skimmed milk
0.7 oz grated parmesan

Details

Cuisine: British
Recipe Type: Main
Difficulty: Easy
Preparation Time: 25 mins
Cooking Time: 40 mins
Serves: 6

Step-by-step

For the filling, heat the olive oil in a large saucepan then add the vegetables and fry over a medium heat until lightly golden brown for about 10 minutes. Stir in the garlic and cook for 1 minute then stir in the oatmeal and pour in the stock and cover with a lid.
Simmer gently for 10 minutes until tender, stirring every minute to prevent the vegetables from catching on the bottom of the pan.
Once the vegetables are tender remove from the heat and stir in the parsley. Season well with salt and pepper. Spoon the vegetables into a deep pie dish and make the crust.
For the crust, combine salt, flour and baking powder then rub shortening into the flour mixture. Gently mix in the potato then add a little milk if needed to create desired consistency, then knead.
Roll out the crust onto a floured board then place on top of the vegetable mixture, crimping the edges.
Brush the top with egg then sprinkle with a little black pepper and parmesan. Bake in a preheated oven set at 220C/200C fan/gas mark 7 for 25-30 minutes or until the pastry is lightly browned then serve with gravy.

This recipe was devised by Gee Charman for www.lovepotatoes.co.uk to commemorate the 70th anniversary of VE Day.

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