Woolton Pie

No, M'Lord, that's where I wash me smalls!

Woolton Pie was created in 1941 at The Savoy Hotel in London and was named after Lord Woolton who was head of The Ministry of Food.

It can be made with just about any vegetables that you have to hand; fresh bought, leftovers, odds and ends, roasted veg, frozen mixed veg. – the decision is yours.  This recipe is about as Wartime Housewife as it gets, using all the elements of  leftovers, using what you have in the fridge or cupboard, and is very, very cheap.

The basic elements are:
Mixed vegetables
A sauce
A topping of pastry, crumble or potatoes – mashed or sliced


A deep-sided pie dish or casserole

*   Mixed vegetables cut into similar shapes if possible eg julienne strips or cubes
*   White sauce flavoured with cheese or herbs or both (see HERE for recipe)
*   A quantity of shortcrust pastry OR mashed potato OR sliced potatoes
OR savoury crumble mix (see HERE for crumble recipe)
*   Beaten egg to glaze pastry or grated cheese and butter for the potatoes

Pre-heat the oven to 375 / 5 / 190
If using fresh vegetables, steam them very lightly until they are just cooked
Put the vegetables into the dish
Pour over the sauce
Top with mash, sliced potatoes, crumble mixture or pastry
Top potatoes with grated cheese or brush the pastry with beaten egg
Bake in the oven until whichever top you’ve used is golden brown



Filed under Food, Leftovers, Nutrition & Sensible Eating, Recipes, Storecupboard

8 responses to “Woolton Pie

  1. My grandmother used to make Woolton Pie! Maybe I should give it a go!!

  2. I have heard of it, but never cooked it.. thank you for that my hubby loves all of these wartime recipes….

  3. wartimehousewife

    Our grandparents were so much more sensible about their food and had a much healthier approach to its intrinsic value. Nothing wasted, everything valued and a creative approach to what you could do with things. We have to learn to value food more, particularly when the average budget is being squeezed to choking point.

  4. Joy

    This sounds good. My boys will eat anything with a pie crust on it so I’ll have to give this a try.

  5. Penny Beaumont

    Often make this pie. Wartime cookery books are fascinating,I love reading them, and trying the recipes; some I hasten to add are better than others.

  6. backwatersman

    Sounds like a sort of bubble and squeak pie. Could probably do with a bit of HP Sauce to go with it.

  7. And a very decent meal it makes too. It’s not one of our regular recipes, but we’ve tried it a few times – swede, carrot, leek and potato (all of which we grow) work particularly well.

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