After watching “The Supersizers Go – Wartime” I knew there was only one thing that I could possibly eat tonight and that was a Lord Woolton Pie… the pastry topped version with thick brown bisto gravy..
I followed the recipe below and I made three pies in smaller containers, enough for 6 people really except today I was as hungry as a horse so ate a whole pie and nearly a whole gravy boat full of the thick brown stuff smothered over the top.
I think I deserved it because today I ran at 5 mph for 5 minutes, ran for 10 minutes at 4 mph on a 2 incline and walked for 15 minutes at 3 mph on a 10 incline and put myself into the top endurance category for doing that… and burned off nearly 400 cals for my weight, doing so..
THIS is the BEST Lord Woolton Pie version by far. Cook the veggies well and season well too, lots of salt and pepper and dot over a little margarine before putting into the pie dish and covering with the dough.
Lord Woolton Pie- Version 2
1 lb diced potatoes
1 lb diced carrots
1 lb diced cauliflower
1 lb diced swede (turnip or rutabaga in North America)
Leek or an onion chopped
Fresh parsley chopped
1 or 2 teaspoons of marmite (yeast extract) or add stock powder to water or cook veggies in stock
1 heaped tablespoon of oats
Pastry
4 oz of wholemeal/wholewheat flour
2 oz of lard or margarine
Method
Dice up all the vegetables and just cover with water
mix in the marmite or stock and oats and stir
Bring to boil and simmer for 15 minutes until veggies are soft
Drain and then mix in plenty of salt and pepper and a teaspoon of margarine
Place in pie dishes or big pie dish
Make the pastry by chopping up the margarine into small pieces and rubbing it into the flour until it resembles bread crumbs
Add a little water and make a dough
Roll out the dough into the desired shape and until nice and then and place over the pie dish
Pierce the pastry with a sharp knife a few times
Glaze with a little milk or water
Place in oven at 180 C for 20-30 minutes until the pastry is golden brown
Serve with a nice thick gravy
