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Just what is Woolton Pie?

How to make Woolton Pie

woolton pie auserity dish 

1lb diced potatoes
1lb cauliflower
1lb diced carrots
1lb diced swede
3 spring onions
1 teaspoon vegetable extract
1 tablespoon oatmeal
A little chopped parsley

Woolton Pie Recipe

Cook everything together with just enough water to cover, stirring often to prevent it sticking to the pan. Let the mixture cool. Spoon into a pie dish, sprinkle with chopped parsley.
Cover with a crust of potatoes or wholemeal pastry. Bake in a moderate oven until golden brown. Serve hot with gravy.

This recipe was created by the Chef of the Savoy Hotel Francis Latry and named after Lord Woolton, head of the Ministry Of Food

What was Woolton Pie?

Woolton pie is entirely lacking meat, was not universally well received at the beginning of World War 2.

An editorial in The Times said: When Woolton pie was being forced on somewhat reluctant tables, Lord Woolton performed a valuable service by submitting to the flashlight camera at public luncheons while eating, with every sign of enjoyment, the dish named after him.

Woolton pie and similar wartime austerity dishes "were forgotten as quickly as possible when conditions returned to normal.

Austerity Dishes

New recipes had to be created in World War 2 to make the best use of rationing and the produce from victory gardens which were gardens citizens made for growing food using any spare land available to them.

These dishes were seen to enable a nutritional diet that could be maintained despite shortages and rationing of many types of food, especially meat.


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Rationing and eating out

Restaurants were exempt from rationing, which led to a certain amount of resentment as the rich could supplement their food allowance by eating out frequently and extravagantly. In order to restrict this certain rules were put into force. No meal could cost more than five shillings; no meal could consist of more than three courses;

Establishments known as "British Restaurants" supplied another almost universal experience of eating away from home. British Restaurants were run by local authorities, who set them up in a variety of different premises such as schools and church halls. Here a three course meal cost only 9d. Standards varied, but the best were greatly appreciated and had a large regular clientele.

Who was Lord Woolton?

Woolton pie was originally known as Lord Woolton pie after Frederick Marquis, 1st Lord Woolton (1883-1964).

Woolton Pie was a recipe produced for the British public by the Ministry of Food during the Second World War. Lord Woolton became Minister of Food in 1940