How to make Lord Woolton Pie | 1940s Original Recipes (no deviations)
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For the original recipe and my thoughts on how I would improve it next time, visit my blog …
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As a side note – people in the 1940s were encouraged to make large batches of food so that it also cut down on the amount of gas they used in the kitchen. Cook one large meal for a few days and use the gas once rather than several times.
Food that built our country! Thank you Sean.
How about adding some mixed dry stew beans peas pearl barley about the same amount is the oat meal it will add flavoring and help thicken the stock
sean this is for a family of four.. You need to cut down on the quantities.
Lovely recipe Sean, looks very tasty! I can't remember how my Granny made a potato crust from years ago but do remember her grating potato and drying it in a tea towel before layering it all over a pie dish, it was seasoned with salt and pepper and I remember green flakes showing throughout it, possibly parsley? Thank you for bringing those memories back to me ๐ I shall definitely have a go at both recipes!
Looks yummy.
This would make a nice cheap vegetarian meal, but I think the 'potato crust' would have been a pastry made with potato?
Think I may try this, so thank you for sharing.
Thank you Sean. Very interesting. I think if I were doing this, I would have grated some cheese on the top. I should think with the escalating price of food, many people will be interested in your recipe. ๐๐ป๐ฌ๐ง
Definitely an easy to make meal. I will definitely be trying it.
The typical family was 6-8 during that time. My mother was the youngest of 8.
4 kids, 2 adults, thatโs not going far, when dads just finished a 10 hour day and mums been hard at it at home trying to keep everyone happy! Life was real tuff then
Very interesting recipe! I really like that it could be adapted to use whatever is in season.
This was interesting and fun. Thank you for sharing this 40's recipe with us.
This would be a lovely way to use up left over veg for say Christmas or Thanksgiving. You could also ring in the changes by adding a side of meat/poultry (for meat eaters, of course!), grated cheese to the potato topping, extra herbs as you suggested on your blog or even that tin of tuna that's been hiding in the back of the cupboard for weeks!
If you have a large enough freezer, you could portion up the remaining veg, and you'll have half a meal ready for days when you're too busy or tired to cook a full meal. Add a couple of slices of chicken or a pork chop – done! Vegans could add chestnuts, vegetarians could cover it with a cheese sauce instead of gravy, top with grated cheese and brown under the grill.
I'm going to try this recipe myself, it's deceptively versatile, and a good way to use up any surplus vegetables and herbs from the allotment, to enjoy over the winter months. Thanks for sharing ๐
I made Lord Woolton's Pie about a year ago, following the recipe from the same book, only I used (as close as I could get), the wheatmeal crust. We loved everything about the recipe except the crust! Next time I make it, I will use mashed potatoes. I did not expect it to be as tasty as it was; I think the Marmite made all the difference! Thanks for sharing. ๐
Loved the update Sean keep up the good work ๐
average family size in 1940 was 8
did you season it with anything sean?
I would strain some of what's left and fry it up with more onions to make like bubble and squeek
Why not save the spares as seed potatoes for spring? ๐
That's great Sean, I might give this a try when the weather cools down. Hope you're felling better btw.
Looks good. Would, as you say be better with plot veg right enough, but still looks good. You could have blended the leftover vegetables down for a soup, or put the gravy in the pie before baking … then again it is hardly soup weather is it ๐
Thank you Sean for a very interesting and informative video, as you would expect for the time the recipe was made its very wholesome. All the best Wayne.
I have to try this. Would be nice with sprouts. ๐
you could whizz that excess veg and stock up and make some soup to be frozen
Thanks Sean I'll be trying this recipe for tomorrows dinner.
Lord Woolton was named after the suburb of Liverpool where I spent my childhood and was educated, also the birthplace of the Beatles and where Cilla Black was laid to rest, locally in LIverpool, Woolton is known as "The Posh Part". The only local dish I can recal is "Pea Wack" and "Scouse" or its less technical relative "Lob Scouse", where the ingredients where just "lobbed" into a pan whenever available. Just some useless facts and background about Woolton. Strangely, I have never heard of the pie, but it sounds lovely…Steve…๐
War times pie looks nice tasty with gravy very good cooking hope feeling better Sean
You could just blitz the surplus and make soup with homemade fresh breadโฆthis will certainly make you feel better all the best on recovery and stay well. Thanks for the vlog, I shall have a go at this recipe and tweak it a bit, my mum who was a farmers wife and in her younger days head cook In the NAFFI and was always making things go further and using leftovers too, she didnโt waste much. ๐
Hi Sean could you not make another batch, and pop it into the freezer