Recipe

Woolton Pie Recipe

	Wolf_maiden / All my dishes 2 years, 2 months ago a lovely vegetable pie with cheesy potato pastry. Prep:45m Cook:35m Servings:4	Wolf_maiden
	vegetables potatoe

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Ingredients

250g potatoes

50g margarine

1egg

100g plain flour

50g grated cheddar

150g carrot cut into sticks

150g swede cut into sticks

200g cauliflower florets

200g broccoli florets

150g leek, thinly sliced

for sauce

25g margarine

50g plain flour

600ml semi-skimmed milk

Directions

pre-heat the oven at gas mark six, 200 degrees.

boil the potatoes.

whilst potatoes are boiling, cook the carrots and swede for five mins.

Add the broccoli and cauliflower and cook for five more mins.

Add the sliced leek and cook for another five mins.

once the potato is cooked so that the potatos are soft but still holding together,mash them with 50g of butter and leave to cool.

heat 25g margarine for sauce, stir in flour and mix until smooth.

boil for one min, gradually add milk and bring to the boil and mix until thick and smooth.

stir the veg into the sauce and pour into a pie dish.

once potato has cooled mix in the egg and two thirds of the cheese.

roll out the potato pastry onto a lightly floured surface.

dampen the edge of the pie dish with a little water and cover the dish with pastry.

trim off the excess pastry and use to decorate.

brush with milk and sprinkle with left over cheese.

bake for 25-30 mins.

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Comments

mpk588 10 months, 1 week ago said:
Im definitely going to try this version, Ive just taken a Woolton pie out of the oven made to this original 1941 recipe found on www.carrotmuseum.co.uk, the only variation of mine being the addition of 1/2 lb parsnips..its really good! Surprisingly tasty for such a simple dish and perfect for the winter but be warned, the wartime quantities make for a LOT of pie!

Original 'Lord Wooltons Pie' 1941 recipe

INGREDIENTS
Take 1lb each of diced potatoes, cauliflower, swedes and carrots;
Three or Four spring onions;
One teaspoonful of vegetable extract and
One tablespoonful of oatmeal.
METHOD
Cook all together for ten minutes with just enough water to cover.
Stir occasionally to prevent the mixture from sticking.
Allow to cool; put into a pie dish, sprinkle with chopped parsley and cover with a crust of potatoes or wholemeal pastry.
Bake in a moderate oven until the pastry is nicely brown and serve hot with brown gravy.