How to make 1940's Lord Woolton Pie | Dining Through The Decades Episode 2 Season 2
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- Опубликовано: 8 окт 2021
- Hello Darlings! In this weeks episode of Dining Through The Decades I make Lord Woolton Pie which was a poplar dish during WW11 because it could be made with vegetables from your own Victory garden! I really enjoyed making this recipe and I hope you enjoy watching the video!
Lots of love,
Sage Xx
If you want to make this 1940's pie too, here is the recipe:
Take 1lb. each of diced potatoes, cauliflower, swedes, and carrots, three or four spring onions, if possible, one teaspoonful of vegetable extract, and one tablespoonful of oatmeal.
Cook all together for 10 minutes, with just enough water to cover.
Stir occasionally to prevent the mixture from sticking. Allow to cool, put in a pie dish, sprinkle with chopped parsley, and cover with a crust of potato or wheatmeal pastry.
Bake in moderate oven until the pastry is nicely browned, and serve hot with brown gravy.
The ingredients can be varied according to the vegetable in season.
.... It is only now after typing out this whole recipe that I realised I misunderstood part of the recipe haha.. I used mashed potato for the top but the recipe calls for potato PASTRY or wheatmeal pastry. Whooooopps
Oh well, it still tasted good!
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My mom use to make this, but she would use a slotted spoon to get as much of the liquid off as possible before baking, the liquid would be saved as soup stock
I didn’t know what a Swede is so I checked online; in the US where I am, we call them rutabagas. I learn so much from watching your channel! Always tickled to see Mabel and Maude. 🙂 That pie looks delicious, glad it came out so tasty. 😀
Thank you! I was scrolling the comments first before I asked what a Swede is, I’m from the US too. Do you happen to know what vegetable extract is?
@@angelasimila no, that puzzled me too. Sage said we could use Marmite instead, though that’s a thick goo and the vegetable extract she used was a powder. I know that Marmite has a strong umami flavor and reminds me of undissolved beef bullion cubes. Perhaps the vegetable extract powder is a dried and powdered version of the same? Makes sense to add something like that to a meatless pie. Perhaps Sage or another Aussie will tell us.
@@adriennetochter6873 😊 thank you
I think she is using vegemite.
@@adriennetochter6873 I loved watching Sage make Lord Woolton's Pie- She is so hilariously real! I am an Aussie and the "vegetable extract" she used is actually vegetable stock powder and I use it all the time in soup. Extract is what comes in a jar and is a spread you can use on buttered toast etc. However, I often use it in soup etc as it really bumps the flavour up.It dissolves in hot liquid. You possibly call it Marmite (as Sage suggested) in the US but in Australia we commonly have Vegemite. I love Vegemite sandwiches made with fresh bread and butter! We also have another extract spread called Promite, which is sweeter than vegemite or marmite.
I have a little cookbook of WW2 recipes put out by the Imperial War Museum. In that, the recipe for Lord Woolton Pie has a tablespoon of oatmeal. In the UK, oatmeal is a flour made from oats. A sort of coarse flour from what I’ve been able to figure out. They don’t use the term rolled oats, or at least they didn’t in the 40’s. They call rolled oats porridge oats. I know a lot of the recipes online say rolled oats, but I think someone has misunderstood what oatmeal is somewhere along the way and then someone copied them etc etc. So, if it was true oatmeal it would have behaved like flour and thickened the liquid. Traditional oatmeal is stone ground, but if you blitz rolled oats in a food processor or bash them in a mortar and pestle you’ll get close enough. If you want to get even closer to what they had you’d blitz steel cut oats I think as they haven’t been steamed. I haven’t done it yet but that’s what I’m planning for when I make recipes that have oatmeal.
I just found a scan of the official recipe from a newspaper or magazine or something. Clearly old print. It says oatmeal too.
Fun fact, they put parsley in everything because it’s high in vitamin c and they couldn’t bring in citrus fruits on the ships anymore. Actually, by weight parsley has more than double the amount of vitamin c than an orange! 100g of orange contains 53mg, whereas 100g of parsley contains 133mg! It’s a little bit harder to get 100g of parsley down the hatch though!
I add rolled oats to my soups and many other dishes (since I'm a vegetarian and I like to look for new option) and they do thicken the dish. DISCLAIMER- I do add more than 1 tbs. (usually between 4-6 tbs. to each pot of soup - 3.5-4 Lit.)
@@beautybug1831 interesting. I’ve been trying to figure out in my head how many more oats you’d fit into a tablespoon by grinding them up small vs rolled, but haven’t wanted to pull out the food processor to test it. It sounds like it might be 4-6 times then!
That makes sense just like almond meal and cornmeal are coarse versions of the flours
@@claresingleton5805 yes, that kind of texture.
Chlorophyll is also made from parsley. If you drink it daily, you improve immunity and increase oxygen to your cells.
I want to make this. One thing my Grandma told me is when they boiled any vegetables they saved the water because the water still had nutrients in it. They used the water that was boiled previously in other dishes such as soup bases. I love your videos. They are so inspirational.
We still do this. Makes great gravy.
It makes great bases for soups and as Dee said, great for gravy
We do this too.
That water is very good for your houseplants. 👍
I’m new to this channel found Sage last week . I’m loving it she is so adorable and funny.
Aw thank you so much! :)
GREAT Channel !!
We all love her!
I love how in some of these videos, the recipes don’t always turn out in the post picturesque way. BUT you still put out the video and just roll with the punches! Thank you so much for your videos I love them! Keep up the excellent work! ❤️
Thank you so much Sara! Xx
That’s what I love about Sage, too. She’s authentic.
If you decide to peel the veggies (carrots, potatoes), put the dried peelings on a tray, add a bit of oil and your choice of seasoning,
and cook them at 400 degrees F (approximately 200 degrees C) for 20 minutes or until they reach your desired state of crispness.
Excellent idea-will give this a try.
My grandmother used to do this and I loved it 🤗
I did this during lockdown when the super markets had food shortages and my kids ate them just like normal chips , and also a bit more healthy 🤣
I love that apron so much!
Thank you so much Michelle! 😊
I'm not sure how readily available corn starch would have been in the 40's, but that is typically used as a thickening agent in most dishes. Also, if I'm not mistaken, I believe the term oatmeal during the 1940s meant a floury powder-like substance similar to cornmeal.
I'm watching this wondering what in tarnation a "swede" is. I'm in my 60's, cook a LOT and never heard of it. Interesting fact is that I am Swedish!! Go figure! Looked it up, to find out that it is the lowly yet versatile rutabaga! (here in the US) Learn something new every day! Thank you Sage! (btw, your name is perfect for a cooking episode...lol)
Hahah! Thank you so much for watching Robin! 😃🥘
There’s a method of cutting cauliflower that doesn’t make a mess. Just cut through the stem parts and then pull off the trees by hand. The “leaves” stay intact this way.
Yes! I came to the comments to mention this! A very helpful tip 😊
You make my Saturdays better, thanks Sage ✨ sending all my love and support from Mexico 🇲🇽 💕
Aw you are so sweet! Thank you xx
Can hardly wait!! I love this series!!
That pie looks like a vegetable Shepard pie here in the USA. Use a slotted spoon to drain the liquid. Interesting video thanks 💕
Shepherd pie is generally made with mince lamb, that is why it is called a shepherd pie
I am so glad you brought this series back again!! LOVE IT
I love how real and funny you can be lol and go with the flow type and know when to be serious when needed. & your hair looks so pretty up never seen it fully up like that before! This looks delicious keep these videos coming. 💜😊
Hehe thanks so much Stephanie! 😊💕
@@SageLilleyman you’re very welcome 💜💜💜
One thing’s for certain: you definitely need a better knife sharpener stone. Before you hack off a thumb.
Im so worried for her little fingers.
As a suggestion if you save the paper from sticks of butter it is enough the grease your baking dishes.
Looks yummy! With the liquid on your plate, a slice of bread will fix that! 😀
With the soup afterwards, you could add a few handfuls of rice or pasta and simmer till cooked. That would make a nice meal the next day for lunch.
My late Mother would often add pasta to a stew or soup to stretch it out for us little ones the next day ❤️
I love this series…I would love to see a second half of the video where after trying the classic recipe you try to make it with a more modern flair. Can’t get enough of your videos, thanks for all the hard work!💚
I just watched! Your pie looked just fine to me. The recipe I use is slightly different - a slightly later one and was adjusted to use whatever veggies were available. Like leeks and mushrooms.Rather than boiling, the veggies are sort of sautéed in a little bit of margarine, rather than being boiled - less liquid. I add a dash of Worcestershire sauce, or Henderson’s Relish, both common British store cupboard items since Victorian times and often used to cheer up wartime meals. Plus a bundle of fresh garden herbs.
I’m glad you enjoyed making and eating it! Now, I wondering what you have planned next!
You would certainly win a Vintage Master Chef and Vintage Bake Off series!!
Let me just say that an an ex-pat aussie who has not been able to come home in a few years - your intro makes me very nostalgic. Can't wait until I can meet someone on the steps of Flinders Street Station again!
I think it looks fantastic, even if it was watery! I'd eat a huge bowl full! I'll be making this for my family for sure this week!!!! Thank you so much for the recipe and inspiration Sage! We love you!!!
Aw thank you so much Beth! ☺️💕
Wonderful! I'm making mine (to a different, but similar recipe) tomorrow for our Sunday lunch, so will look forward to seeing your version tonight (UK time)! SO pleased you are doing this! Hope you liked it.
I'm so excited cited for this new season of Dining through the Decades!!
Based on what my mum said Woolton Pie was never ‘popular’, it was just one of the few things you could make!
I missed last week's live and was so bummed 😫! Can't wait to make it on tonight!
I am already excited! I found your channel some time ago, and I am already feeling so well!! I learned to do everything I wanted, and now, I am sure I am the best version of myself! Thank you for helping me in this journey and for making me find my lifestyle!😄❤ lots of love from Portugal!!
Nothing to do with video, I got my green mug today and I absolutely love it!
And I am trying this recipe tomorrow, it looks absolutely wonderful!
Your cooking outfit is so pretty. You look so effortless in the kitchen. I wish I could look so effortless 🥵
Thank you so much for creating your wonderfully super fun 😂 and very informative videos. You absolutely make my weekends!❤️🌹❤️
Aw thank you so so much for the support Mala!! Yayy I’m so happy to hear you love your green mug!! ❤️😊
@@SageLilleyman my coffee and teas have never tasted better. 🍵☕😊
It’s like a veggie Shepherd’s pie! Yum!
Sage I absolutely love that you tell it exactly as it is and don’t cover up things that don’t go exactly to plan. I love all your video’s and will try the pie x
I love Swede, but hardly ever have it, because, as you discovered, you pretty much need a small axe to prepare it.
Mashed potato and mashed swede mixed together is delicious. We have mashed potatoes and swede with haggis, or with mince and gravy.
When I make mashed potatoes, I do not drain off the boiling water, just reduce enough, it is loaded with good stuff and seasoning. Save that extra liquid for soup stock or put in flour or cornstarch to thicken. Actually if you had potato flakes that would thicken it right up too. Grated cheese on top would be good, my mother would have sprinkled with paprika for color.
I love this cooking series. You cook like I do, occasionally making a mess with stuff and getting frustrated. It's so worth it in the end though, right? Love your channel, your chickens, and you overall vibe!
I'm relatively new to your channel and I have to say I really appreciate how honest you are. You had the recipe, followed it, and even with mistakes made. I appreciate you didn't edit anything out. I can feel your sincerity. Thank you for sharing and staying genuine. 😁❤️
I loved this! Thank you so much! It was delightful to watch and I’m inspired to give this recipe a try!
Oh! I just love your apron!
Thank you for your videos. I adore them! 🥰
When I've seen this made, the water was drained off. Thats probably why it is so watery. Beautiful video as always. Love you! 😍
Love your videos! Thank you so much for bringing all these wonderful recipes to us and giving us an idea of what it was like to live in earlier eras!
Hi Sage. Looks so easy to make and tasty to eat too. Thank you for sharing these wonderful repides with us. Marie
Thank you so much for watching! 💕
May I suggest cooking the potatoes for the topping first, then add the boiling liquid to the cooking liquid for the filling. Also add half the water to the filling and keep the lid on until the veggies are half cooked( they will half in volume). Still it looks really yummers. I love your channel so much, your a breathe of fresh air♥️🇨🇦
Have you read “Air Raids and Ration Books” by Mike Brown? It was fascinating!!! Some of their (England) food was rationed until 1953!!
It's almost like a veggie sheppperds pie. Looks delicious and like you, love potatoes any which way!
You make cooking fun!
I drain the veg then I add a white sauce (flour, milk, pepper, and salt). For the potatoes, since fish was available during the war, I add salmon to the mash. I know that sounds weird, but I've found quite a few recipes recommending amending where possible. So good!
It still looked delicious and would be a nice recipe to try for winter.
I really like your videos especially your cooking shows I was raised in the 50s and 60s and lived in mostly in the 70s I don't mean to sound out of place but the best and most wonderful things that happened to me was a ring on my wife's finger and a little baby bump I wish for you the very same things good luck
Sage, I have to stop watching these videos before I have a meal! LOL! This looks delicious; I drain boiled veg. I will try doing that before I bake this, and I have to add lots of pepper. :P I eat lots of veg; since watching your channel I eat a heck of a lot more.
xoxo's Sandie
I love the apron!!
I love how you just roll with it. And the leaf of parsley on top!! Perfect. Mashed potatoes and gravy makes everything taste good.
That looks like a great recipe and well done to you on making it perfectly imperfect. I like reading the comments afterwards to see all the input on others' experiences with different variations. I eat plant based and will be trying this out very soon. :-)
Thanks for sharing with us so much fun
Thank you Sage. You have made me smile once again. Xxxxoooo
Love your videos!
You are the sweetest little thing!😁
Oh no Sage! Its not very often we see u mess up a meal but it still looked delicious 😋✌
It actually came out nice looking. Love watching your channel.
AMAZING! CANT WAIT FOR MORE!
I have an old WWll recipe book with this recipe in it, and I have been meaning to make it so thank you for this video, it has spurred me on to give it a go.
That looks so good!! And healthy too. Thanks 😊
Hello! This was great, definitely reminds me of shepherds pie 🥧 over here, it was fun to learn something new! Thank you 😊
Thanksgiving here in Canada ,Turkey and Pumpkin pie.Be heading out but watch it when I get back.😉I don't know if you have pumpkin pie there but lots of online recipes.Also pumpkin spice so you can add to muffins etc.
Another wonderful video. Thank you
Your hair is GORGEOUS!!
The Woolton pie looks Really good
I feed my family a lot of rutabaga (swedes). Luckily I can often find it precut at my local market. I've never made this before but I think I'll try it
Thanks for the video!! Came across this recipe a couple of weeks ago and wanted to make it. I found your video today. I made vegetable turnovers from the same era and what I noticed (they have many of the same ingredients) that once the filling cooled a bit it thickened up. The potatoes caused it to make a gravy type texture. They other recipe didn't have the oatmeal in it either. Thank you so much for sharing your experience.
Edit: the recipe I came across used 1/2 cup mashed potato in the dough on the top
i made lord walton pie it was delicious the fam loved it i added peas broccoli green beans instead of cauliflower and it was yummy i will make it again thanks heaps for this delicious pie
That looks really good 😊. Thanks. Sent video to my mom so we can try it. 💕
It doesn’t look that bad. Looks quite savory. Linda reminds me of a pot pie almost. Baked dinners are great. 😊
Sweetie next time drain all of the liquid off the veggies and use it for soup. It shouldn’t be watery.
I want to try this recipe. I'm terrible at cooking (adhd and executive dysfunction), even if I enjoy doing so (when I'm not setting pans on fire). Anything that makes leftovers is a winner for me. Plus. You make cooking look like more fun and classy! That apron is adorable!
It looked really delicious with the drizzled gravy! 🤤
It was! 😋
I’m so excited
I just love this 💙👌🏼
Follow you instincts, and sprinkle grated cheese and parsley on top. Yum!
THANK for the video I do appreciate it.😊
Lol I couldn’t figure out what the heck you were referring to by a “Swede” (had to look it up). We call them rutabagas here in the US. You might imagine my confusion when you said you were going to cut one up and cook it up in a pot.🤔
@Shari Thompson 😂😂😂
So that’s what rutabaga is. I often wondered but wasn’t curious enough to Google it. A little mystery was good. 😄
😂😂 heheh no Swedish people were harmed in the cooking in this video! 😂
This has me craving mashed potatoes something fierce
Looks soo good! I'm gonna have to try this
Hey sweetie. That looks delicious yum . Thank you so much for the video sweetie 😘💜💞
You looked nice with the hairstyle, and coat.
Thanks for the recipe. I haven’t seen it done. I am envious of an entire range with cast iron units. I have a hotplate with a cast iron unit, and it works great.
I learn new things every time I watch your videos. I had now idea what Swede was and had to look it up. Swede is called Rutabaga in the US.
Hi! In Argentina it is called ¨Puchero¨but we add meat. However, it hasn´t got any meat beacause of the date it was written. The Minister was introducing people to eat better at that time.
I love your recipes!
This reminds me of a shepherds pie but without the meat. I wonder how would it taste if you sautéed the vegetables or baked them? I wonder if they did that in the 40's.? I enjoyed this video. :)
I thought the same thing. Now I am planning to make a Shepherd's pie later in the week
Agree, I think it'll be good if vegies sauteed in pan then tiny amount of water, lid on then proceed with recipe
Actually, I think they were encouraged to save fuel as well, from what my mum told me.
You are adorable! I’ll definitely try this, but I’ll drain all the liquid and save it for a soup:) I’ll probably try it with pastry and another time with mashed potatoes. Both sound good! Thanks for the recipe:)
Hello Sage, as always love your video's are great & you are a sweetheart....James is a lucky guy. Here is a small tip for your pie ingredients you felt were to watery: put a another T/ tp of flavoring to taste into the pot cook it down a bit more but also adding your mashed potatoes then if possible blend/ puree the pot full of vegetables in a blender at a bit of milk then put into oven proof dishes baked just a bit topped with cheese you got a quick & nifty hardy bisque . Toast some bread under the broiler with it of butter/ olive oil & dash of garlic...yummy!
I know you thought it looked sad, but it looked like a delicious mountain of comfort food to me. And then you poured on the gravy. 😍
This is definitely my style of meal !!
Just discovered your channel, great video! And a fellow Melbournian! 🫶 Love Lord Woolton Pie! Just made one last week, the original recipe makes sooooo much pie haha. I love adding cooked lentils to help boost the nutrients. Thanks for the video, look forward to checking out more 😊
That apron 😍
This recipe looks so good! When she said "terrible!" it sounded like she had a southern American accent.
Love how you leave all the silly parts in!
You are so charming and funny love it great video never heard of that dish . Always enjoy your cooking video.👍
I'd chop those veggies finer. And as someone else suggested use oatmeal not rolled oats. Oats grow much better in the British climate than wheat, so oats were more widely available.
I loooove your apron!!🤍
So glad u did a Lord Wooten pie! I’ve always wanted to try this. Is a a National Loaf next 😊
I have a request-tutorial on your adorable hair style this Vid. I love it ❤️
I have never heard of that. I am from Texas.. but I am going to make it this week.
This is one of my favorite recipes to make! I’ve never made it with mashed potatoes, I usually made it with the pastry!
I would use vegetable stock for flavoring, and use a tiny bit of cornstarch to thicken.
You could use any leftovers to make a soup, like you said, or vegetable turnovers!
Thank you for sharing! It’s been SO long since I’ve cooked this and you are seriously inspiring me!!
I love the apron you’re wearing.
You did fine. As a grandma who has cooked for years, advice would have been to drain all the liquid, just veg and potato. Very healthy!!!!😅