The Original Lord Woolton Pie – Recipe No. 151


I’ve made a couple of versions of ‘Woolton Pie’ which you will find in my list of re-created recipes here BUT after much research I think now I’ve found the original recipe.

I love Lord Woolton Pie. Thing is I go bonkers for pastry and a generous serving of this comforting vegetable pie with a thick brown Bisto gravy made with the vegetable water, was exactly what I needed today. My tummy is full and a lie down on my bed is in order while playing some 1940s music on my lap-top.

Lord Woolton Pie – it seems a fitting send off to National Pie Week!

Lord Woolton Pie

1lb cauliflower
1lb parsnips
1lb carrots
1lb potatoes
Bunch of spring onions chopped
2 teaspoons of Marmite (yeast extract – or you can use a stock cube)
Tablespoon of rolled oats
Salt and pepper to taste once cooked.
Parsley (fresh or dried)

For the pastry

8oz wholemeal/wholewheat flour
4oz mashed potato
3oz margarine or lard
2 tsp of baking powder
couple large pinches of salt
Dash of water if needed.


Chop up the vegetables into chunks with those that take longest to cook into smaller pieces.
Place in pot and bring to simmer with just enough water to reach 3/4 of the way up the veg in the pot.
Add in Marmite and rolled oats, salt and pepper and cook until tender and most of the water has been absorbed.
Place mixture in deep pie dish and sprinkle with fresh parsley (or add dry parsley to mixture and mix in)
Make the pastry by mixing the flour with the baking powder and salt and then rubbing in the margarine.
Mix the mashed potato in to form a dough and knead (add a little water to the mixture if too dry)
Roll out to form pie crust and place on top and decorate then brush with milk.
Place in oven at 200C for 30 minutes or so until top is form and browned.

Serves 8



13 thoughts on “The Original Lord Woolton Pie – Recipe No. 151

  1. I will confess we do ours more like a cottage pie with a mash topping (and we cheat a bit and use a 1kg bag of chunky frozen veg as the basis for it!)


  2. It looks so beautiful and yummy. And as always your pictures are fabulous. Its already warming up here and this looks so good for a rainy day. I’ll save it for sure. Or many try one for St. Patty’s day? Would that be weird?

    ~ Tam Francis~


  3. Just wanted to let you know it was your blog that introduced my family to Woolton Pie (we’re not in/from the UK)…and THANK YOU for it! They are soooo versatile, tasty, and good for you all in one. Happy Pie Week! 🙂

    Liked by 1 person

  4. I am working my way through your blog and am currently in 2012! I am dying to try some recipes but I know the measurements in the UK are different from the US (I learned this the hard way). Do you have a chart that compares the UK measurements to US measurements anywhere on your blog? I have tried to find one online but have not been successful, other than individual listings that strained my non-maths brain. Could you steer me in the right direction? Your recipes all look so inviting and just the kind of food I appreciate. Thank you!


    • is a good place to start for measurement conversion from UK to USA. Hope it helps.
      Great site by the way Caroline. You’ve done amazingly well with the weight loss and the food is awesome


  5. Pingback: Food, Glorious Food… – Deanna Smith's Fantastically Ordinary

  6. Hi I was wanting to make this recipe, I’m just wondering how long would it take (roughly) to make make the entire recipe from start to finish including baking?
    – Hannah


  7. My mother used to make this in the except she often used pearl barley as a substitute for the rolled oats as it was easier to obtain. I still make it now.


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