The boyfriend and I have really enjoyed watching old episodes from a TV show called the Supersizers series this year. The show is hosted by Giles Coren and Sue Perkins, who spend a week reenacting interesting time periods, like the Edwardian or Regency Eras.
In one of their shows, they revisit Wartime Britain — where rationing was instituted quite early on in WWII by the Ministry of Food, in 1940. As most Brits grew their own veggies on their allotments, the Ministry of Food worked hard to promote veggie-based meals. The head of the Ministry of Food, Lord Woolton, promoted the Woolton Pie — a savoury pie of root veggies with a whole wheat crust.
It was regarded as a bit of a joke during wartime, especially as it didn’t have any meat!
The boyfriend and I thought this might be a tasty experiment: a wartime pie. And indeed it was! We’ve got this one on this list to make again!
I served it alongside my Mushroom Gravy, that I made with cremini mushrooms instead of shitake mushrooms this time around.
Oh, yum. I can’t say I would have done well in food-rationed England, but I sure would have enjoyed this pie.
- 1 1/4 cups whole wheat pastry flour
- 1/8 teaspoon salt
- 7 tablespoons very cold butter
- 4 Tbsp. water
- 1/2 lb. turnip, peeled & diced
- 1/2 lb. carrot, peeled & diced
- 1/2 lb. potatoes, peeled & diced
- 1/2 lb. cauliflower, divided into bite-sized florets
- 4 green onions, sliced
- 1 clove garlic, peeled
- 1 tsp. oats
- 1 tsp. vegetable bouillon powder (or 1 cube)
- 8-10 fresh sage leaves, thinly sliced
- 2 stalks fresh rosemary, chopped
- 2 stalks fresh savoury, chopped
- salt & pepper to taste
- 1/4 c. sharp cheddar cheese, grated
Begin by making the pastry: in a large bowl or food processor, combine flour and salt. Add butter and pulse in food processor or combine with a fork or pastry blender until incorporated. Sprinkle water over top of the mixture and let sit for 30 seconds. Mix until the ingredients form a ball. Turn out onto the counter, and form into a disc. Let rest in the fridge for 30 minutes.
Preheat the oven to 375F.
While the pastry is resting, prepare the veggies. Place turnip, carrot, potatoes, cauliflower, green onion, garlic, oats, and bouillon in a large pot, and add just enough water to cover. Bring to a boil and boil for 10 minutes.
Once the veggies are cooked, turn them out into your pie plate (I drained off the extra water, you can also leave it in for a more pot-pie-like-pie). Cover with the fresh herbs and season with salt and pepper.
Roll out your pastry dough, and use it as a lid over your pie. Prick all over with a fork to let the steam escape. Sprinkle with grated cheese.
Bake at 375 for 30 minutes, until the top is golden.