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

Tornado twister potatoes with zingy lime mayonnaise

Tornado twister potatoes with zingy lime mayonnaise

Tornado Twister Potatoes with zingy Lime Mayonnaise

Taking its origin from South Korean street food, give your guests a treat with these deliciously fun tornado twister potatoes. Generously seasoned with paprika, oregano and chili powder and served with zingy lime mayo, these tornado potatoes make the perfect showstopper for any occasion.

  • Prep in: 10 mins
  • Cook in: 40 mins
Roasties with Lamb Cutlets and Greens Recipe

Roast Potatoes with Lamb Cutlets Recipe

Find out how to best cook your spuds to compliment this traditional lamb cutlets dish, you'll also find a stunning array of flavours and seasonings to take this simple dish to new heights. 

  • Prep in: 5 mins
  • Cook in: 25 mins
Tuna, Edamame, Potato and Macadamia Poke Buddha Bowl

Tuna, Edamame, Potato and Macadamia Poke Buddha Bowl

Tuna, Edamame, Potato and Macadamia Poke Buddha Bowl

Add some colour to your recipe bank with this tantalizingly tasty Buddha Bowl. This trendy and refreshing dish is perfect for those warmer evenings with loved ones. 

Vegan or Vegetarian? No problem - just replace the tuna with more avocado and you're good to go!

  • Prep in: 10 mins
  • Cook in: 15 mins
Potato rosti with asparagus and poached egg recipe

Potato Rosti with Asparagus & Egg Recipe

Learn how to make perfect potato rosti with this healthy recipe. Delicious potato rosti recipe with asparagus and a poached egg.

  • Cook in: 25 mins