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Wwii - Woolton Pie
Added on Fri Jul 13 2007
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The Story Behind The Recipe
This recipe was created by Chef of the Savoy hotel and named after Lord Woolton, head of the Ministry of Food. Frederick Marquis, 1st Lord Woolton (1883-1964), became Minister of Food in 1940.
"Woolton" pie was an adaptable dish of vegetables which
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" A meal using only rations of the day! I'm not toosure of hte exact cookiong time so the 30 mins is an estimate. "
This recipe belongs to 'Derbyshire'
The Basics
- Dish: Main Course
- cuisine: English
- Serves: 4-6
- Prep Time: 0hrs 15 mins
- Cooking Time: 0hrs 30 mins
Ingredients
- 1 tablespoon Oatmeal
- 1 teaspoon Vegetable extract
- 3 Spring onions
- 1lb Swede diced
- 1lb Carrots diced
- 1lb Cauliflower
- 1lb Potatoes diced
- A little Chopped parsley
Method
everything together for 10 mins with just enough water to cover, stirring often to prevent it sticking to the pan. Let the mixture cool. Spoon into a pie dish, sprinkle with chopped parsley. Cover with a crust of potatoes or wholemeal pastry. Bake in a moderate oven until golden brown. Serve hot with gravy.
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The Story Behind The Recipe
This recipe was created by Chef of the Savoy hotel and named after Lord Woolton, head of the Ministry of Food. Frederick Marquis, 1st Lord Woolton (1883-1964), became Minister of Food in 1940.
"Woolton" pie was an adaptable dish of vegetables 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. Find out more about WWII rationing and read memories from Derbyshire people on the website YouandYesterday http://www.youandyesterday.co.uk
