- Lord Woolton Pie – a delicious vegetable dish
Here is a very famous WWII 1940’s dish, Lord Woolton Pie..
WIKIPEDIA- Woolton pie, at first known as Lord Woolton pie, was an adaptable dish of vegetables, created at the Savoy Hotel in London by its then Maitre Chef de Cuisine, Francis Latry. It 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 andrationing 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.
There are many adaptations of this recipe and I have made it a number of ways with pastry instead of potato or served with a thick brown gravy but today I made it ‘Savoy Hotel’ style with a special herb white sauce (although their potato piping would have been divine and mine was quickly squiggled on using a baggy with a hole in..)
I made a big double portion for myself and two single portions for the girls..
Lord Woolton Pie
- Various in season veggies like swedes, turnips, potatoes, cauliflower, broccoli, leeks, onions, carrots
- Potatoes for mashing
- Flour, butter and milk for sauce
- Strong grated cheddar cheese
- Herbs such as sage or thyme for sauce
- Peel washed potatoes (save peelings to bake in oven with salt and herbs)
- Dice potatoes and cook in salted water until soft
- Mash with butter, a little milk and add salt
- Peel, wash and dice in season veggies as applicable and boil until nearly cooked
- Drain and place in pie dish
- Make sauce-Use dessert spoon of butter and melt in pan, add two dessert spoons of flour and mix and slowly add in milk, keep stirring. Add salt and herbs and pepper
- Pour thick sauce over the vegetables
- Put mashed potato in piping bag (baggy with a hole in the corner)
- Pipe over the top of veggies and sauce
- Finish by placing some grated cheese over the top
- Place in oven at 220 C for around 30 minutes until the potatoes have browned