Lord Woolton Pie

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Lord Woolton Pie

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Author Adapted from Marguerite Patten

This quintessential WWII-era pie, named after Britain's Minister of Food, was a tasty and filling solution to the lack of meat during wartime.

Ingredients

Filling

• 1 pound parsnips
• 1 pound cauliflower
• 1 pound rutabaga/swede
• 1 pound carrots
• 2 quarts vegetable stock
• 2 teaspoons salt
• 1/2 cup rolled oats
• 1 teaspoon Worcestershire sauce
• 1 teaspoon coconut aminos (optional)
• 3-4 spring onions/scallions, minced
• 1 ounce grated Cheddar or other hard cheese

Mashed Potato Topping

• 3 large russet potatoes, pared and diced
• 4 tablespoons milk
• Salt

Potato Pastry Topping

• 6 ounces self-rising flour
• Pinch salt
• 2-3 ounces cooking fat
• 2 ounces grated raw potato
• Water for helping to bind dough

Brown Gravy

• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 ½ cups liquid (potato or vegetable broth, water or a combination)
• 1 teaspoon Worcestershire sauce
• 1 teaspoon coconut aminos (optional)
• ¼ teaspoon toasted sesame oil (optional)
• Salt & Pepper

Instructions

Filling

1. Pare and dice parsnips, rutabaga and carrots. Cut cauliflower into bite-sized pieces. Cook vegetables in boiling, salted vegetable stock until tender. Drain (reserving stock) and place cooked vegetables in a large pie plate or shallow casserole.
2. Add 1½ cups vegetable stock to saucepan with rolled oats, Worcestershire sauce and coconut aminos (if using). Cook until thickened; then, pour over vegetables. Sprinkle spring onions or scallions over. Top with Mashed Potato Topping OR Potato Pastry Topping and grated cheese. Bake at 350°F for 30 minutes. To brown potatoes, place under broiler 3-5 minutes. Serve with brown gravy.

Mashed Potato Topping

1. Boil diced potatoes in boiling, salted water until tender. Drain (reserve liquid for gravy). Return potatoes to saucepan and blend well with milk using an electric mixer. Add salt if needed.

Potato Pastry Topping

1. Sift flour and salt together. Rub in cooking fat. Add grated potato; mix well, adding water one tablespoon at a time as needed to bind dough. Roll dough to desired size on floured board.

Brown Gravy

1. Melt butter in saucepan. Add flour and whisk to combine to a smooth paste. Cook for several minutes, whisking constantly. Add liquid, Worcestershire sauce, and coconut aminos and toasted sesame oil, if using. Continue to whisk until gravy is smooth. If gravy is too thick to pour, add 1-2 tablespoons additional liquid and whisk. Season with salt and pepper.

Patten, Marguerite. Victory Cookbook: Nostalgic Food and Facts 1940-1954. London: Chancellor Press, 2014.