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Lord Woolton Pie

During the Second World War (1939-1945), rationing limited the availability of traditional cooking ingredients. Liverpool businessman, Lord Woolton, who had wide experience in social work with the under-privileged, was brought into Government to help with the War effort and became head of the Ministry of Food.  As well as introducing free milk for schoolchildren and orange juice for expectant mothers, he made regular radio broadcasts to reassure the nation that food supplies were secure and that the British housewife would cope. He also gave his name to Woolton Pie, a wartime dish designed to maximise the use of vegetables and leftovers.

Photo by Muy Yum

The Official Recipe as reported in The Times 26 April 1941

        • Take 1Ib each of diced potatoes, cauliflower,swedes and carrots;
        • Three or four spring onions;
        • One teaspoonful of vegetable extract and
        • One teaspoonful of oatmeal.

Method: Cook all together for ten minutes with just enough water to cover. Stir occasionally to prevent the mixture from sticking. Allow to cool; put into a pie dish, sprinkle with chopped parsley and cover with a crust of potatoes or wholemeal pastry. Bake in a moderate oven until the pastry is nicely brown and serve hot with brown gravy.