Woolton pie is a comforting dish, which was widely eaten during World War Two. It's a great way to use up root veg and mashed potato.
For the pastry
- 225g/8oz wholemeal flour
- 2 tsp baking powder
- pinch salt
- 85g/3oz margarine or lard
- 110g/4oz cold mashed potato
- milk, for glazing
For the filling
- 400g/14oz cauliflower, roughly chopped
- 400g/14oz parsnips, peeled and roughly chopped
- 400g/14oz carrots, peeled and roughly chopped
- 400g/14oz potatoes, peeled and roughly chopped into bitesize pieces
- 3 spring onions, roughly chopped
- 1-2 tsp yeast extract
- 1 tbsp oatmeal
- 1 tbsp finely chopped fresh parsley (or 1 tsp dried)
- salt and freshly ground black pepper
To make the pastry, mix the flour, baking powder and salt in a large bowl. Add the margarine or lard and rub in using your fingertips. Add the mashed potato and bring together to form a dough, add a splash of water, if needed. Wrap in cling film and place in the fridge for at least an hour.
Pre-heat the oven to 200C/180C Fan/Gas 6.
Place the vegetables, yeast extract, rolled oats, salt and pepper in a large saucepan and just cover with water. Bring to the boil and simmer for 15 minutes or until most of the water has evaporated and the sauce has thickened. Allow to cool.
Place the cooled vegetables into a pie dish and top with the parsley.
Roll out the pastry until it will cover the top of the pie dish. Place on top and brush with a little milk.
Bake for 30 minutes or until golden-brown.
To serve, cut a slice of pie and place onto a serving plate and serve with your favourite greens and gravy.
Serve alongside your favourite greens.