Lord Woolton Pie is a pastry dish made of vegetables. It was eaten during WWII when the ingredients for other dishes were hard to come by. This pie was created by the Maitre Chef de Cuisine of the Savoy Hotel in London at the time, Francis Latry, and included the infamous Doctor Carrot and Potato Pete. It was named after Frederick Marquis, 1st Lord Woolton (1883 – 1964), the Minister of Food during WWII.


450 grams (1 lb) diced potatoes

450 grams (1 lb) cauliflower

450 grams (1 lb) diced carrots

450 grams (1 lb) diced swede

3 -4 spring onions

1 teaspoon (5 ml) vegetable extract or Marmite

1 tablespoon (15 ml) oatmeal

Chopped parsley


Cook everything together for 10 minutes with just enough water to cover the ingredients. Stir often to prevent sticking and burning. Let the mixture cool. Spoon into a pie dish, sprinkle with the chopped parsley. Cover with a crust of potato, potato pastry or wholemeal pastry. Bake in a moderate oven until golden brown.

This picture of my Granny Hancy appeared in the local newspaper before she died 35 years ago. The insert is of her class at Bungay Primary School when she was 5 years old. The thing that struck me about this comparison is how few men appeared in the second photo. My Mom and I speculated that a number of the little boys in the insert must have been killed during WWII. Such a tragedy.