Woolton Pie was created by a chef at the London Savoy during World War II. It was designed to be filling while predominantly using vegetables from the garden (which were obviously unrationed). This is the traditional wartime recipe and rather bland by modern taste. Feel free to spice it up with modern day condiments, herbs and seasonings. You can also alter the vegetables to suit your personal tastes. Enjoy, keep calm, and carry on!
- FOR THE FILLING:.
- Place all ingredients except for parsley into a large pot.
- Add just enough water to cover.
- Cook over medium heat, stirring occasionally to prevent vegetables sticking to pot.
- Allow the mixture to cool.
- Sprinkle with parsley and season to taste.
- FOR THE CRUST:.
- Combine salt, flour and baking powder.
- Rub shortening into flour mixture.
- Gently mix in potato.
- Add a little water if desired to create desired consistency.
- Roll out onto floured board.
- Place pie filling into a deep pie dish or casserole dish.
- Cover with Potato pastry
- Bake in 400 F oven for 25-30 minutes or until pastry is lightly browned.
- Serve with gravy.
This was exceptional. I used potatoes, carrots, chives, onion, garlic and corn as my vegetable. I think I used too much water so I added extra oatmeal and cornstarch to thicken until I got the consistency I wanted. I almost did not make the crust but am so glad I did. It is amazing. The only thing I did different was to add chicken soup base until it tasted right as I did add too much water I think. I also used a little less salt in the crust. Thank you so much for posting the recipe.
My family and I really enjoy this recipe, we have a big garden every year and lots of veggies end up in this. Thanks for the recipe!
My husband and I both enjoyed this dish. I added cut up turkey and made a small amount of thick gravy to mix in with the vegetables as they were a bit dry. I also added poultry seasoning, summer savoury, black pepper to the vegetables. I added a few shakes of "Spike" no salt seasoning to the crust and decreased the salt to 1/4 tsp.