Recipe: Woolton pie

Woolton pie is a comforting dish that harks back to an era of wartime ingenuity and homegrown sustenance. Originally designed to be nutritious and make the most of easy-to-grow root veg, this cheap and cheerful recipe can be adjusted according to what’s in season. Feel free to swap the vegetables below with any personal favourites. Serves four.


For the pastry

  • 8oz wholemeal/wholewheat flour
  • 4oz cold mashed potato
  • 3oz margarine or lard
  • 2 tsp of baking powder
  • Pinch of salt
  • Milk, for glazing

For the filling

  • 1lb cauliflower
  • 1lb swedes
  • 1lb carrots
  • 1lb potatoes
  • 3 spring onions
  • 2 teaspoons yeast extract
  • Tablespoon of rolled oats
  • Salt and pepper to taste
  • 1 tbsp parsley, finely chopped


  1. To make the pastry, mix the flour, baking powder and salt in a large bowl. Add the margarine, rubbing it in with your fingertips.
  2. Mix the mashed potato in to form a dough and knead (add a splash of water to the mixture if too dry). Wrap in cling film and allow to rest in the fridge for at least an hour.
  3. For the filling, roughly dice the vegetables into bitesize pieces and slice the spring onions. Place in a large pot along with the yeast extract, rolled oats, salt and pepper.
  4. Cover with water and bring to the boil, cooking until the vegetables are tender, most of the water has been absorbed and the sauce has thickened.
  5. Preheat oven to 200C/180C Fan/Gas 6.
  6. Place the filling in a deep pie dish and sprinkle with fresh parsley, then roll out the pastry to form a pie lid. Place on top of the dish and brush with milk.
  7. Bake for 30 minutes or until the pastry is golden brown. Serve with gravy and enjoy.