RCI-BR.006.0376.001
Woolton Pie
This root vegetable pie created by the chef at London's Savoy Hotel marked Frederick Marquis, Lord Woolton, the British Minister of Food during World War II's drive to get people to eat more vegetables instead of meat.
Prep25 min
Cook50 min
Total75 min
Servings4
Difficultyintermediate
Ingredients
- of diced potatoes1 lb
- of diced cauliflower1 lb
- of diced swedes1 lb
- of diced carrots1 lb
- – 4 spring onions3 unit
- vegetable extract1 tsp
- 1 tsp
- 1 unit
- 1 unit
- 1 unit
Method
1
Peel and dice the potatoes, cauliflower, swedes, and carrots into uniform 1-inch cubes.
2
Slice the spring onions, separating white and light green parts from darker green tops.
5 minutes
3
Place the diced potatoes, cauliflower, swedes, and carrots into a large pot and cover with water.
25 minutes
4
Bring to a boil over high heat, then reduce to a simmer and cook for 20–25 minutes until the vegetables are just tender but still holding their shape.
25 minutes
5
Drain the vegetables, reserving a small amount of cooking liquid, then return them to the pot off the heat.
6
Stir in the vegetable extract, oatmeal, and white parts of the spring onions, adding a few tablespoons of reserved cooking liquid to create a thick, chunky filling.
7
Transfer the vegetable mixture into a buttered pie dish and smooth the surface.
8
If using pastry, place the pie crust over the filling and crimp the edges to seal; if using mashed potatoes, spread them evenly over the top to cover.
9
Bake at 400°F (200°C) for 20–25 minutes until the topping is golden and the filling is heated through.
25 minutes
10
Remove from the oven and scatter the reserved green spring onion tops over the pie.
11
Heat the gravy gently in a small pan, then pour into a serving jug or gravy boat to accompany the pie.