Ohhh yes — Woolton Pie 🥧🥕🌿 — a fascinating bit of food history and a genuinely good vegetarian pie when done right.
This is the original British WWII vegetable pie, created in 1940 by chef François Latry at London’s Savoy Hotel and named after Lord Woolton, the Minister of Food. It was designed to be filling, nutritious, and meat-free during rationing — and honestly? Still cozy and delicious today.
Woolton Pie (Traditional Recipe)
Ingredients (serves 4–6)
Vegetable Filling
- 1 cup diced potatoes
- 1 cup diced carrots
- 1 cup cauliflower florets
- 1 cup swede (rutabaga) or turnips, diced
- ½ cup green peas
- 1 small onion, chopped
- 1 tbsp chopped parsley
- Salt & black pepper to taste
Sauce
- 1 tbsp vegetable oil or butter
- 1 tbsp all-purpose flour
- 1 cup vegetable stock
Topping
- Mashed potatoes or shortcrust pastry (both traditional; mash was common during rationing)
Instructions
1️⃣ Cook the vegetables
- Boil potatoes, carrots, cauliflower, and swede until just tender.
- Drain well.
2️⃣ Make the sauce
- In a saucepan, heat oil or butter.
- Stir in flour and cook 1 minute.
- Gradually whisk in vegetable stock until smooth and thickened.
- Season lightly with salt and pepper.
3️⃣ Assemble the pie
- Preheat oven to 400°F / 200°C.
- Mix cooked vegetables, peas, onion, parsley, and sauce.
- Spoon into a greased pie dish.
4️⃣ Top it
- Spread mashed potatoes on top or cover with pastry and crimp edges.
5️⃣ Bake
- Bake 25–30 minutes, until bubbling and golden on top.
Why Woolton Pie Still Works
- Simple, hearty vegetables
- Light gravy brings everything together
- Comfort food without heaviness
- Surprisingly satisfying
Modern (Still Respectful) Upgrades
- Add mushrooms for umami
- Use leeks instead of onion
- Finish mashed topping with a little butter or olive oil
- Fresh thyme or bay leaf in the sauce
If you want, I can give you:
🥧 a modern pub-style Woolton Pie
🥕 a WWII-accurate ration version
🌱 or a luxury vegetarian pie inspired by Woolton
Just tell me — this one’s a gem.