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Lord Woolton Pie

Lord Woolton Pie. The classic World War 2 rationing vegetable pie. A delicious budget family meal and a great use of leftover root vegetables. It comes with a creamy potato sauce and a layer of shortcrust pastry.
Prep Time10 mins
Cook Time51 mins
Total Time1 hr 1 min
Servings: 4
Calories: 349kcal



  • Peel and dice the potatoes. Clean and dice the leeks. Peel and dice the carrots and swede.
  • Place the prepped vegetables into the Instant Pot Pressure Cooker along with 250ml/1 cup of water.
  • Place the lid on the Instant Pot and set the valve to sealing. Cook for 6 minutes on manual pressure.
  • While the vegetables are steaming prepare your shortcrust pastry and roll it out to the size of the oven proof dish that you’re cooking your pie in.
  • Use quick pressure release and drain the vegetables.
  • Place approximately 3 of the diced 9 potatoes into the blender along with a small amount of milk and the rosemary and blend until smooth. Add a little more if it needs it until it resembles a potato sauce.
  • Place the vegetables in an oven proof dish and pour over the potato sauce. Mix with a large spoon and make sure the vegetables are all covered in the sauce.
  • Layer the shortcrust pastry over the vegetable pie filling and brush the pastry with egg. Put a couple of knife marks in the centre of the pastry to allow the pie the chance to breathe.
  • Cook your Lord Woolton Pie in the oven for 45 minutes at 180c/360f.
  • 10. Serve warm.


For egg wash you never need a full egg. We used half for this and half for another pie we were making. You can mix and match any root vegetables that you have. Parsnips and turnips are other delicious options. Avoid watery vegetables like courgette and pumpkin as it will ruin the pie.


Calories: 349kcal | Carbohydrates: 72g | Protein: 14g | Fat: 2g | Saturated Fat: 0g | Cholesterol: 42mg | Sodium: 144mg | Potassium: 2281mg | Fiber: 15g | Sugar: 11g | Vitamin A: 16135IU | Vitamin C: 79mg | Calcium: 246mg | Iron: 14.5mg