Woolton pie

Woolton pie

Woolton pie was an adaptable dish of vegetables, created at the Savoy Hotel in London, which was one of a number of recipes commended to the British public by the Ministry of Food during the Second World War to enable a nutritional diet to be maintained despite shortages and rationing of many types of food, especially meat.

It was named after Frederick Marquis, 1st Lord Woolton (1883-1964), who became Minister of Food in 1940.

The recipe involved dicing and cooking potatoes (or parsnips), cauliflower, swede, carrots and, possibly, turnip. Rolled oats and chopped spring onions were added to the thickened vegetable water which was poured over the vegetables themselves. The dish was topped with potato pastry and grated cheese and served with brown gravy. The recipe could be adapted to reflect the availability and seasonality of ingredients.

The recipe for Woolton pie has been published on a number of occasions since the war, notably in collections to mark significant anniversaries ("e.g." Marguerite Patten (1985) "We'll Eat Again", marking the 40th anniversary of the end of the war in Europe).

See also

*Rationing in the United Kingdom


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