Lord Woolton Pie

 

Canadiana Version

This British wartime dinner dish was named after the Minister of Food, Lord Woolton. It features local vegetables and is topped with a whole-wheat pastry or potato crust. There are several versions because it is a very versatile recipe and adaptable to what ingredients are on hand. I made this Canadian version as an "eat local" dinner pie for the month of March. (Today being Pi Day)

Ingredients:

•  Three pounds of chopped vegetables. I used potatoes, turnip, carrot and frozen peas
• Onion- chopped and cooked in a little oil in a large saucepan
• Seasoning to taste- salt, pepper, spices as available- I used a little cumin, coriander and mustard seed to give a "samosa-like" flavour.
• 2 tbsp flour and 1/4 cup milk

Method

Cook the onion in a little oil until it is translucent. Add the diced root vegetables. Add vegetable broth to barely cover and cook until vegetables are fork tender. (about 20 minutes). Add frozen peas.

Add 1/4 cup milk to 2 tbsp of flour and make a paste. Temper the milk and flour with the hot broth and add to the stew to thicken it.

Put vegetables in a deep dish pie plate and top with whole wheat pastry. 

Bake at 425 F for 12 minutes and at 350 F for another 20 minutes.

Delicious!!