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You’ve probably never heard of Woolton pie. This British wartime recipe was created during WWII as a simple, healthy dinner recipe for families. Although it wasn’t widely loved in England during the war, I have some ideas to make this vegetarian pie a family favorite.
What is Woolton pie?
- Woolton pie is a vegetarian pie created in England during war rationing in the 1940s.
- It traditionally contains a variety of garden vegetables, such as potatoes, turnips, carrots, cauliflower, and spring onions.
- The pie is usually topped with whole wheat pastry or dollops of mashed potatoes.
How can I make Woolton pie taste better?
The strict wartime rationing forced the Ministry of Food to keep Woolton pie as a rather plain pie, without much seasoning or any extra ingredients for additional flavor. Although the pie contained a lot of healthy vitamins and fiber, the British public wasn’t fond of its bland flavor. Since we aren’t under wartime rationing, we can make this pie as tasty as we’d like! Here’s some ideas to get you started.
- Pan-fry 2 large yellow onions in 2 tablespoons of butter until golden and add to the veggie filling.
- Boil only the potatoes for 10 minutes; leave the rest of the veggies raw.
- Season the veggies generously with salt, black pepper, and fresh thyme before cooking the pie.
- Mix some rich gravy into the vegetable filling instead of serving the gravy separately.
- For the pastry, cut the amount of mashed potatoes in half and add 1/2 cup of grated cheddar cheese.
- Use all-purpose flour in the pastry instead of whole wheat for a less earthy taste.
How to Make Woolton Pie
Pull out all the filling ingredients: potatoes, carrots, turnip, cauliflower, spring onions, oatmeal, fresh parsley, salt, and pepper.
Peel and dice the potatoes, carrots, and turnip, and chop the cauliflower and spring onions. Add all the filling ingredients into a large pot and just barely cover the veggies with water.
Bring the mixture to a boil and cook for 10 minutes, stirring occasionally. Thoroughly drain the veggies, reserving any leftover cooking liquid to use as vegetable stock. Allow to cool.
Place the veggies in a 6-cup (1.5 liter) pie dish and sprinkle the fresh parsley on top.
Measure out the pastry ingredients: whole wheat flour, mashed potatoes, butter, lard, salt, baking powder, and water.
Pour the flour into a bowl and rub in the butter and lard until the mixture resembles breadcrumbs.
Mix in the mashed potatoes, salt, and baking powder.
Gradually add enough water to bring the ingredients together to form a smooth dough. Knead a few times, then use immediately or chill for later.
Top the pie with the pastry and brush with beaten egg. Crimp the edges, decorate with scraps of pastry, and cut a few vent holes in the top.
Bake the pie at 400 F for about 30 minutes, until the pastry is nicely browned. Allow to cool for at least 15 minutes before serving.
- Change up the veggies in the pie based on your personal taste.
- Have a helper peel and cut the veggies with you. It will decrease the prep time significantly!
- Be careful not to over-boil the vegetables; it will make them mushy.
- Use store-bought pastry if you’re in a hurry.
- This pie will keep for 3-5 days in the fridge.
Looking for more delicious savory pie recipes from across the pond?
- Steak and Ale Pie: a traditional British comfort food full of rich, beefy gravy, veggies, and mushrooms.
- Creamy Chicken and Mushroom Pie: warm yourself up from the inside out with this creamy dinner recipe.
- Old Fashioned Corned Beef Pie: use WW2-era tinned corned beef for this hearty, flavorsome pie.
We’d love to hear how you enjoyed eating this Woolton pie! Please leave a recipe rating below.Print
Woolton Pie is a vegetarian WWII dinner recipe created to be a simple, healthy meal during wartime rationing. Fresh vegetables and whole wheat pastry give this British wartime recipe lots of nutrients to improve your family’s health.
For the Filling
- 2 1/2 cups russet potatoes, peeled and diced (382g)
- 5 cups bite-sized cauliflower florets (470g)
- 2 cups carrots, diced (324g)
- 2 cups turnip, peeled and diced (302g)
- 2/3 cup spring onion, sliced (45g)
- 1 tablespoon oatmeal
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup curly parsley, chopped (4g)
For the Crust
- 2 cups whole wheat flour (240g)
- 1/2 cup + 1 tablespoon mashed potatoes (141g)
- 2 1/2 tablespoons unsalted butter, cubed (35g)
- 3 1/2 tablespoons lard (35g)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup cold water (118 ml)
Making the Filling
- Rinse the cauliflower, then cut into bite-sized florets. Slice the spring onions, then peel and dice the carrots, turnips, and potatoes.
- Dump the chopped veggies, oatmeal, salt, and pepper into a large pot and just barely cover with water. Cover and bring the mixture to a boil, then cook for 10 minutes, stirring occasionally.
- Thoroughly drain the veggies in a large colander, reserving any leftover cooking liquid to use as vegetable stock. Allow to cool, then place the filling in a 6-cup (1.5 liter) enamel pie dish and sprinkle the fresh parsley on top.
Making the Pastry
- Pour the whole wheat flour into a medium-sized mixing bowl. Rub in the butter and lard until the mixture looks like breadcrumbs.
- Stir in the mashed potatoes, salt, and baking powder until well blended.
- Gradually add enough water to form a smooth dough, making sure all the flour is picked up from the bottom of the bowl. Knead the dough a few times.
Assembling & Baking the Pie
- Preheat the oven to 400 F.
- Roll out the pastry on a lightly floured surface to 1/4 inch thick. Cover the pie with the pastry, decorate with leftover scraps, and brush with beaten egg. Cut a few vent holes in the top.
- Bake the pie at 400 F for 30 minutes, until the pastry is golden brown. Let the pie cool for 15 minutes on a wire rack before serving. Serve each slice with a generous amount of gravy made with the reserved vegetable cooking water.
- This recipe is mostly authentic (although I left out the tablespoon of Marmite/Vegemite and added some salt and pepper. Check out this article from the Carrot Museum for the authentic recipe). Since it was created during a time of great food shortages, the recipe itself is very basic and plain. Make it taste more flavorful by adding some pan-fried yellow onions to the filling, seasoning the filling generously with salt, pepper, and fresh thyme, and stirring the gravy into the veggies instead of serving it on the side.
- The mashed potatoes in the pastry actually play an important part. Since butter and lard were strictly rationed during the war, potatoes were used in the pastry to reduce the amount of fat needed.
- Category: Dinner
- Method: Baked
- Cuisine: British
Keywords: ww2, recipe