Lord Woolton Pie recipe
information
When British men were called up to fight in the First World War (1914-18) it was found that about half of them were suffering from malnutrition and in some cases were unfit to serve. From the 1930s onwards, successive governments took on the role of Food Nanny', giving advice and suggestions about how to improve our diet. Certainly compared with our European neighbours we consumed very little fruit, fish or vegetables. This nannying reached its peak during the Second World War (1939-45) when food of all kinds was scarce and when nothing could be wasted. It was a time when everyone was urged to dig up their garden lawns and flower beds and plant vegetables instead, and when the thought of simply enjoying food was a thing of the past. Dried eggs, dried milk and fatless pastry became the main base ingredients of any tart.
Lord Woolton, then Minister of Food, was keen for the nation to use its resources wisely and in 1940 the Ministry of Food produced this recipe.
ingredients
225 g (8 oz) plain shortcrust pastry
2 tablespoons finely chopped fresh sage
675 g (1 1/2 lb) mixed root vegetables such as turnip, carrot, potato and swede, peeled and finely chopped
salt and freshly ground black pepper
6 spring onions, chopped
2 onions, finely chopped
3 tablespoons finely chopped fresh parsley
115 g (4 oz) butter
2 heaped tablespoons plain flour
425 ml (3/4 pint) milk
175g (6 oz) Cheddar cheese, grated, plus a little extra to sprinkle on top
1/2 teaspoon English mustard
fresh parsley sprigs, to garnish
2 tablespoons finely chopped fresh sage
675 g (1 1/2 lb) mixed root vegetables such as turnip, carrot, potato and swede, peeled and finely chopped
salt and freshly ground black pepper
6 spring onions, chopped
2 onions, finely chopped
3 tablespoons finely chopped fresh parsley
115 g (4 oz) butter
2 heaped tablespoons plain flour
425 ml (3/4 pint) milk
175g (6 oz) Cheddar cheese, grated, plus a little extra to sprinkle on top
1/2 teaspoon English mustard
fresh parsley sprigs, to garnish
method
1. Roll out the pastry on a lightly floured surface sprinkled with 1 tablespoon chopped sage and use it to line a deep 23cm (9 in) tart tin. Pre-bake or bake blind. Pre-' heat the oven to 190°C (375°F) Gas 5.
2. Cook the vegetables in a pan of lightly salted, boiling water for a few minutes only, or until just soft. Drain, return the vegetables to the pan, add the spring onions, onions, parsley, remaining sage and salt and pepper and mix well. Spoon the vegetable mixture into the pre-baked pastry case and set aside.
3. Melt the butter in a pan, stir in the flour and cook for 1 minute, stirring to ensure the flour has cooked properly.
Gradually stir in the milk, then bring slowly to the boil, stirring until the sauce thickens. Stir in the cheese, mustard and
salt and pepper to taste. Pour the cheese sauce over the vegetables in the pastry case and sprinkle a little grated cheese on top.
4. Bake in the oven for 35 - 40 minutes or until the surface is set and nicely browned.
Serve hot with a green vegetable and garnish with a sprig or two of parsley.
Cook's Tip - This tart also makes an excellent dish to accompany a roast meal - perfect for Sunday lunch. It will serve 10 -12 as an accompaniment.
2. Cook the vegetables in a pan of lightly salted, boiling water for a few minutes only, or until just soft. Drain, return the vegetables to the pan, add the spring onions, onions, parsley, remaining sage and salt and pepper and mix well. Spoon the vegetable mixture into the pre-baked pastry case and set aside.
3. Melt the butter in a pan, stir in the flour and cook for 1 minute, stirring to ensure the flour has cooked properly.
Gradually stir in the milk, then bring slowly to the boil, stirring until the sauce thickens. Stir in the cheese, mustard and
salt and pepper to taste. Pour the cheese sauce over the vegetables in the pastry case and sprinkle a little grated cheese on top.
4. Bake in the oven for 35 - 40 minutes or until the surface is set and nicely browned.
Serve hot with a green vegetable and garnish with a sprig or two of parsley.
Cook's Tip - This tart also makes an excellent dish to accompany a roast meal - perfect for Sunday lunch. It will serve 10 -12 as an accompaniment.
serving amount
serves 6 - 8
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