I LOVED this recipe!
As someone who absolutely loved meat pies before I gave up meat years ago, this really was quite a carnivorous experience without the guilt!
I used the remaining of my ‘fake meat’ ration (which was Quorn mince and a Linda McCartney Sausage – all I have left now is a few rashers of fake bacon) to make this DELICIOUS savoury meat pie.
The pie crust was made from half flour and half mashed potato with just 1 oz of fat added. People often used mashed potato mixed with flour to save on their flour and their fat ration!
I ate 1/3 rd of this great big pie for my Sunday dinner and served it with sprouts, mushrooms and gravy.
Here’s the recipe!
Savoury Meat Pie
(from a book called ‘Favourite Ration Book Recipes’)
Using leftover cooked meat, this pie is made with a potato pastry, which reduces the amount of flour you use by half..
- Potato pastry (using 4 oz self-raising flour, 4 oz mashed potato and 1 oz fat)
- 1/2 lb of cooked meat (chopped)
- 1 onion or 1 leek (chopped)
- 1 small tin of peas or fresh peas
- 2 carrots (cooked and cubed)
- 1 large ripe tomato (chopped)
- Parsley or whatever herbs you like (chopped)
- Bisto to make thick gravy to bind
- 4 or 5 tablespoons of boiling water
- Salt and pepper to season.
- Pre-heat the oven to 200 C/ 375 F/Gas 6.
- Make potato pastry by rubbing in 1 or 2 oz of fat into flour then mixing in the smooth mashed potato and binding together with some water. Chill somewhere cool.
- Fry onion or leek in a large pan, add the cooked meat, tomatoes and herbs and the rest of the veggies, add 4 or 5 tablespoons of water and heat through until cooked.
- Mix Bisto powder with a little hot water to make a thin paste and add to mixture.
- Add salt and pepper to season.
- Place thickened filling into a large pie dish.
- Roll out chilled pastry and cover making a hole in the top.
- Moisten the edges and crimp and bake in the oven for 30 minutes until golden brown.
Hmm sort of a cross between a Cottage Pie and a Woolton Pie, well that works for me!
Now I just need a Wartime cheese pie and I will be very happy 😀
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It is indeed!! Well in the end I ate half the pie- naughty me but that means there is 1/2 left for dinner tonight!! xx
Looks very good. I might try a vegetarian version.
My veggie version was lovely so pleasantly surprised but then again with pastry and gravy, one can’t go wrong! YUM! xx
That looks gorgeous! I’m definitely doing the crust. I’ve tried potato crusts before but never with just an ounce of fat. It looks nice.
I thought the crust was lovely! xx
I’m going to try this for dinner tomorrow! It really looks pretty good – though I’ve never tried the potato pastry before.
Carolyn could you let me know how you transfer your rations into Quorn, basically how much Quorn should I have a week?
Meat on the rations was 1 shilling and 2 d per week per person which translates to about 1/2 to 1 lb of meat per week depending on the quality of the cut and type of meat. I am using a bag of Quorn mince 350g per week for this and each bag has about 55g of protein. The weekly bacon/ham allowance was 4oz so I buy a small pack of meat-free bacon rashers. This just enables me to re-create some of the meat recipes and also so they pretty much would look similar to the original recipe too. C xx
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