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Woolton Pie

Pastries - Top Crust

Boiled diced vegetables (potato, parsnip, cauliflower, swede, carrot etc.) in a gravy flavoured with spring onions and thickened with oatmeal, under a wheatmeal or potato crust.

Said to have been created during the rationing of World War II by cooks under Francis Latry at the Savoy Hotel at the behest of the Minister of Food, Frederick Marquis, 1st Lord Woolton (1883-1964), though it is remarkably similar to Mollard's Vegetable Pie of more than a century earlier.

Original Receipt in The Times 26 April 1941;


In hotels and restaurants no less than in communal canteens, many people have tasted Lord Woolton pie and pronounced it good. Like many another economical dish, it can be described as wholesome fare. It also meets the dieticians requirements in certain vitamins. The ingredients can be varied according to the vegetables in season. Here is the official recipe.

Take 1lb. each diced of potatoes, cauliflower, swedes and carrots, three or four spring onions - if possible, one teaspoonful of vegetable extract, and one tablespoonful of oatmeal. Cook all together for 10 minutes with just enough water to cover. Stir occasionally to prevent the mixture from sticking. Allow to cool; put into a piedish, sprinkle with chopped parsley, and cover with a crust of potato or wheatmeal pastry. Bake in a moderate oven until the pastry is nicely browned and serve hot with a brown gravy.

Dundee Evening Telegraph - Friday 25 April 1941

Yorkshire Post and Leeds Intelligencer - Monday 16 April 1945

Derby Daily Telegraph - Thursday 07 October 1943

Butter Pie
Friday Pie
Gardener's Pie
Vegetable Pie
Woolton Pie

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