Quite honestly, I have found my new favourite savoury WW2 ration book pie (sorry Lord Woolton ). The taste is absolutely delicious, the simplicity and economy are extremely favourable and I can’t wait to make it again next Monday for my first full day of rationing! See my planned menu here.
I found this WW2 recipe in Ambrose Heath’s “Vegetables for Victory” printed in 1944. The book is a gold mine for vegetable and economy lovers. Most ingredients for the recipes were simple to find in wartime and therefore simple to find today. I’m loving this book!
So lets talk about this fabulous PARSNIP PIE! It was so simple to make, I was quite generous with the salt, pepper and margarine and also added in a couple of chopped rubbery spring onions (I’m not wasting ANYTHING!) Here is the authentic recipe below from “Vegetables for Victory”.
So here is EXACTLY what I used re-creating this authentic WW2 recipe.
Parsnip Pie
- 2 large parsnips peeled and chopped
- 1 medium potato chopped
- 1 large chopped tomato
- 4 vegan sausages cooked and chopped
- 2 spring onions chopped
- Breadcrumbs made from 2 slices of bread and small handful of panko breadcrumbs
- Generous dollop of margarine
- Chopped fresh parsley
- Lots of salt and pepper
Method
Exactly as Ambrose tells you above! Oh except that after browning my sausages, I added the breadcrumbs to the pan and cooked them for a minute so they absorbed some the fat left in the pan!
I mixed in the cold chopped tomato and spring onion, chopped cooked sausage, chopped parsley and lots of margarine, salt and pepper to the mashed parsnip and potatoes and mixed well before pressing down into a pie dish and then sprinkled with the breadcrumbs and finished with a generous sprinkle of salt on top.
This went into a 180 C oven for 20 minutes or so until the breadcrumbs were crispy.
Cost
You need to know this as it’s pretty economical! Helps with the cost of living!
Total cost of ingredients = £2.40 ish (60 p per portion)
Calories = 250-300 calories a slice (makes 4 generous portions). Calories depend on the amount of margarine and other sausage/veg.
Thank you
Thanks so much for your continued support of my blog. It’s been so lovely to have this week off and actually have some time to do what I LOVE doing with all my heart!
Much love, C xxxxx
That looks so tasty! Thanks for sharing. I’m often looking for veggie dishes and always fall back on my old regulars. It’s good to be inspired!
D’ya know, I might actually give this one a try. A surprising number of folk don’t like things like parsnip, swede and turnip for some reason. Used imaginatively, they’re as good as carrots in many recipes.
Nice to see asparagus on the side too. It’s in season, so no need for the imported stuff. I had both Purple Jubilee and White asparagus this week myself.
That looks delicious, I’ll definitely be giving it a try. 💚
That looks so good!
That looks absolutely delicious! One to have this week, that’s for sure, so thank you very much indeed for sharing the recipe. I also like parsnips mashed with nutmeg (which I presume would have been very difficult to have come by or indeed been rationed,) salt, pepper and either a little bit of left over cream or ‘top of the milk’. Frances x
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