Lord Woolton Pie
A warm and filling vegetable pie recipe reminiscent of the WWII staple will complete your book club meeting for In Farleigh Field! If you're looking for food ideas for In Farleigh Field, look no further!
Ingredients
For the filling:
- 1 lb potatoes 3-4 medium
- 1 lb parsnip
- 1 lb carrots
- 1 bunch scallions
- 1 Parsley for garnish
- 1 tbsp rolled oats
- 2 bouillon cubes beef or vegetable
- 1 tbsp flour
- 1 tsp salt and pepper
For crust:
- 2 cups flour
- 1 cup butter salted
- 1 tbsp olive oil
Instructions
For the filling:
- Preheat the oven to 375 degrees.
- Dice the potatoes, parsnip, and carrots and place into a large pot. Thinly slice the scallions and reserve.
- Add the oats to the pot and fill the pot with just enough water to cover the mix ¾ way up.
- Boil for 15 minutes, then strain the vegetables and place in an 8X8 casserole dish or a pie dish, leaving the water in the pot. At this point, add the fresh scallions over the cooked vegetables. (This is also a good time to build the crust).
- Continue to boil the water, adding in the bouillon cubes until reduced by half.
- Sprinkle in 1 tbsp of flour and whisk to create a gravy. When desired consistency is reached (2-3 minutes) pour the mix over the veggies. The veggies will continue to sweat in the oven so a thicker gravy is preferred.
- Salt and pepper the filling.
For the crust:
- Mix the flour and butter using a pastry cutter or your fingers.
- Add in the olive oil until incorporated.
- Roll out the dough until it will cover the top of your casserole dish. The crust will be somewhat dry.
To Finish:
- Top the filling with the crust.
- Carefully puncture a few air holes so that the pie can breathe while cooking.
- Bake for 25-35 minutes at 375 degrees.
- Serve hot and garnished with parsley.
