Woolton Pie Recipe

Woolton Pie Recipe
Prep in Prep in:
25 mins
Cook in Cook in:
40 mins
Serves Serves:
4-6
Per Serving %RI
Energy (Kcal) 493 24%
Fat 20.9g 30%
Saturated Fat 9.1g 45%
Total Sugars 13.5g 15%
Salt 1.2g 20%

Method

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, crimpling the edges.

Brush the top with egg then sprinkle with a little black pepper and Parmesan.

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.

Ingredients

Pie filling:

2 tbsp olive oil

450g diced smooth potato such as Desiree

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 such as Desiree

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

Pie filling: 2 tbsp olive oil 450g diced smooth potato such as Desiree 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 such as Desiree 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

You may also like

One pan Lyonnaise potatoes recipe

One Pan Lyonnaise Potatoes

Adding the beef into the Lyonnaise makes this dish so simple to make, plus it saves on the washing up!

  • Prep in: 10 mins
  • Cook in: 15 mins
Crushed new potatoes with pan fried lime salmon steaks recipe

Crushed New Potatoes with Pan-Fried Lime Salmon Steaks

This dish is a great recipe for those looking for an easy and healthy dinner to make. The added lime helps give this dish a fresh kick!

  • Prep in: 10 mins
  • Cook in: 20 mins
Bombay potatoes recipe made easy

Bombay Potato Recipe Ideas

Looking to add a little kick to your potatoes? Try this Bombay potato recipe! Takes just 5 minutes to prep.

  • Prep in: 5 mins
  • Cook in: 20 mins
Asparagus & Feta Frittata Recipe

Asparagus & Feta Potato Frittata

A hearty eggy base allows a host of flavours to mingle in this beautiful frittata - sprightly onion, flavoursome asparagus and soft new potatoes, what could be better?

  • Prep in: 10 mins
  • Cook in: 10 mins
ADHB logo

This campaign was originally produced in the framework of a programme co-financed by the European Union