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History Cookbook: Woolton Pie - Recipe 2 (With potato topping)

This recipe is in categories World War 2, Main courses
About this recipe
Healthiness : (121 votes)
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Serving suggestions: Serve hot with gravy.
This is a vegetarian recipe


This recipe became one of the most famous in the war. Lord Woolton, Minister for Food, promoted it as a healthy meal choice. Alas though, it never really took off with the British public. Even with rationing and meagre portions, most people felt it was a step too far. The recipe became a wartime joke, rhymes were even made up about it.
Ingredients
  • 450g (1lb) each of: diced potatoes, cauliflower, swedes and carrots
  • 3 or 4 spring onions
  • 5ml (1tsp) vegetable extract
  • 5ml (1tsp) oatmeal
  • a little chopped parsley
  • 225g (½ lb) cooked, sliced potatoes
Equipment
  • Weighing scales
  • Teaspoon
  • Chopping board
  • Sharp knife
  • Saucepan
  • Pie dish
Making and cooking it
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Place the diced vegetables, spring onions, vegetable extract and oatmeal into a saucepan
  2. Add just enough water to cover and cook for 10 minutes, stirring occasionally
  3. Allow to cool
  4. Put the mixture into a pie dish and sprinkle with parsley
  5. Cover with a crust of potatoes
  6. Bake in a moderate oven until the topping is nicely brown
Related files
Microsoft Word document woolton_pie.doc Woolton Pie Word Document


Woolton Pie - Recipe 2 (With potato topping) - print view  Woolton Pie - Recipe 2 (With potato topping) - print view

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Comments
There are 19 comments for this recipe.
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Name: Eddy Dumoulin 12th July 2017
Most important: do NOT peel the potatoes "as the very sight of peelings, deeply hurts Lord Woolton's feelings!"
Name: Nathan Wong 11th July 2017
I am doing this for my last project at primary school hope it works out!
Name: Fin😱😱😱 21st October 2016
Doing this for school home work looks all rite but going to try it πŸ’©πŸ’©πŸ’©
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