Woolton Pie (Wartime Vegetable Pie)

Instructions

1. 1

   Preheat the oven to 200°C / 400°F / Gas Mark 6.

2. 2

   Heat the dripping or oil in a large pan. Gently fry the sliced onion until soft and translucent.

3. 3

   Add diced carrots, potatoes, turnip/swede (if using) and sliced leek. Cook for 5–7 minutes, stirring, until starting to soften.

4. 4

   Stir in the flour to coat the vegetables, cooking for 1 minute to remove raw taste.

5. 5

   Gradually add the vegetable stock, stirring to make a thick, glossy gravy. Add Marmite or tomato purée, dried herbs, salt and pepper. Simmer gently for 8–10 minutes until vegetables are tender and the sauce has thickened. Add shredded cabbage or peas in the final 5 minutes so they keep some texture.

6. 6

   Meanwhile, boil the extra potatoes until soft, then mash with butter/margarine and a little milk; season well with salt and pepper.

7. 7

   Spoon the vegetable filling into a shallow pie or ovenproof dish, spreading evenly.

8. 8

   Cover with the mashed potato, raking with a fork to create peaks which will crisp attractively.

9. 9

   Bake in the preheated oven for 20–25 minutes, or until the top is golden and the filling bubbly.

10. 10

    Remove and rest a few minutes before serving.

11. 11

    Earthy and savoury with a gentle sweetness from carrots and onions, boosted by Marmite or tomato purée for umami. Herbs lend comforting warmth.

12. 12

    Uses only modest amounts of fats and no meat, relying on plentiful wartime vegetables and a potato topping instead of pastry. Marmite or a little tomato purée provides savoury depth without expensive stock.