Woolton Pie

Named after Lord Woolton, who helped to make the recipe popular as Minister of Food in 1940. This tasty and nutritious vegetable pie is just as good today!

A tasty and nutritious vegetable pie that was be made during WWI. This tasty and nutritious vegetable pie is just as good today! Alternate version. Use a packet of ready-made crust pastry and chop the potatoes up, cook with the other vegetables and put inside the pie.

Prep Time 25 mins
Cooking Time 40 mins

Serves 4 - 6

The best type of potato for this recipe is a Smooth
variety such as Desiree

Recipe contains: Dairy, Egg, Gluten

Ingredients

Pie filling:

2 tbsp olive oil

450g diced smooth potatoes

450g cauliflower, broken into small florets

450g diced carrot

450g diced parsnip

3 spring onions, chopped

2 garlic cloves chopped

200ml vegetable stock

1 tablespoon oatmeal

2 tbsp parsley, chopped

Crust:

115g cooked & mashed smooth potatoes

1⁄2 teaspoon salt

225g plain flour

85g shortening/ vegetable suet

2 tbsp baking powder

1 egg, beaten

2 tbsp semi-skimmed milk

20g grated full fat hard cheese e.g. Parmesan

Course ground black pepper

Nutritional Information

Nutrient

Amount

Range

Calories
Fat
Sugars
Salt

493
20.9g
9.1g
13.5g
1.2g

-
Medium
Medium
Medium
Low

From AHDB. Per Serving. % Relates to daily amount. Find out more.

Method:

1. 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.
2. 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.
3. 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, crimpling the edges.
4. Brush the top with egg then sprinkle with a little black pepper and Parmesan.
5. Bake in a preheated oven set at 220°C/200°C fan/Gas Mark 7 for 25-30 minutes or until the pastry is lightly browned then serve with gravy.

Nutritional information is from AHDB It is intended as a guide only with no guarantee to its accuracy. If you require dietary advice please consult your GP. Disclaimer, allergy advice and more information on our blog.

Did you like Woolton Pie? Reviews, information about potato varieties and our shop.

This recipe falls into various categories. If you like this, try some more from Classic British, Lunch & Dinner, Vegetarian, Winter

Find more recipes that use Smooth
potatoes such as Desiree.

Do you have allergies? Check out our Gluten free, Dairy free and Egg free recipes

The best type of potato for Woolton Pie
is a Smooth
variety such as Desiree

Your culinary disasters may be because you are using the wrong potato type. Potatoes come in many shapes, sizes, colours and textures. Some potatoes are better suited to a certain way of cooking. Find out more and look at the amazing range of potatoes grown in the UK.

We have a shop on site for you to try these rare varieties. Perhaps a red variety? Or a Heritage Potato? Experiment with potatoes not usually found in supermarkets for different colours and tastes. We also have standard white ones.