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Woolton Pie

March 9, 2009 1 comment

World War Two brought rationing and a need to be clever and creative regarding  food for the table – whether you lived in Exeter or Ushaw Moor! Woolton pie was a creation of a Savoy Hotel chef and it was named after Lord Woolton, who was head of the Ministry of Food.

A version of Woolton Pie:

1lb of diced potatoes, 1lb of diced cauliflower, 1lb of diced carrots, 3 spring onions, 1 teaspoon of oatmeal, a little chopped parsley and then add anything else that you might have, can spare and think suitable.

Cooking method:

Cook everything together for about ten minutes with just enough water to cover it. Stir often to prevent it sticking to the pan. Let it cool. Spoon it all into a pie dish and then sprinkle it with chopped parsley. Cover with a crust of potatoes or wholemeal pastry. Bake in a modest oven until golden brown. Serve hot with gravy.

Good luck – WB

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