Lord Woolton pie

This was considered to be a sad substitute for Shepherd's Pie during WWII in the UK, but it's a great way to get veggies into reluctant veggie eaters. Serve with a roast of some variety for a very decadent meal. It's also a great way to use leftover vegetables. All these BBC Wartime productions have gotten me thinking.



Lord Woolton Pie

• Whatever veggies are in season- swedes, turnips, potatoes, cauliflower, broccoli, leeks, onions, carrots (but if you use ones which will cook down too much your pie will collapse, so be sure to put in enough root veggies to prop it up)
• Potatoes for mashing
• Flour (or some other thickening agent), butter and milk for the sauce
• Strong grated cheddar cheese
• Herbs such as sage or thyme for sauce

Method

1. Wash and peel your potatoes (save peelings to bake in oven with salt and herbs)
2. Dice potatoes and cook in water until soft
3. Mash with butter, a little milk and a bit of salt until it is soft enough
4. Peel, wash and dice in season veggies- steam or cook in the best way to preserve their nutrition
5. Drain and place in a pie plate or casserole dish
6. Make sauce-melt a tablespoon of butter in your pan, add two table spoons of flour/thickener and mix slowly while adding in milk. Keep stirring. Add salt and herbs and pepper
7. Pour your thickened sauce over your cooked vegetables
8. Put mashed potato in a piping bag (you can use a ziploc-style with a hole clipped out of the corner)
9. Pipe over the top of veggies and sauce
10. Finish by placing some grated cheese over the top
11. Place in oven at 350F for around 30 minutes or until the potatoes have browned