Curried Woolton Pie
My version of the classic Woolton Pie, made to mark the 70th anniversary of VE Day, making use of plenty of potatoes and other nutritious veg.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
- 450 g carrots
- 225 g turnip
- 450 g parsnips
- 450 g cauliflower
- 450 g charlotte potatoes
- 1 stock cube
- 2 tbsp oats
- 4 spring onions
- 1 1/2 tbsp curry powder
- salt and pepper
- 675 g leftover mashed potato (Maris Piper or Desiree)
- 450 g plain flour
- 1 tbsp tumeric
- 1 tbsp milk
- 4 tbsp olive oil
Peel and dice the carrots, turnips and parsnips and add to a large pan.
Split the cauliflower into florets and add to the pan.
Half the potatoes and add to the pan, no need to peel.
Add the stock cube, oats, finely chopped spring onions, curry powder to the pot and top up with just enough water to touch the top of the veg - you don't want to drown them.
Bring to the boil, then simmer for 10 minutes until the potatoes are just tender.
Take off the heat, season with salt and pepper and leave to cool at little. If the broth is still watery, pour off some of the excess - you don't want soggy pastry.
Season well, then transfer your filling to a pie dish (I used the same dish).
Preheat the oven to 200C/390C (180C/355F fan assisted).
To make the pastry, mix/rub/blend the flour, turmeric and olive oil together in a large bowl until you have an even crumb.
Add the mashed potato and cut through with a knife until combined, then work into a ball. Aim to handle the pastry as little as possible. If you overwork your pastry it will become rubbery.
On a lightly floured surface, gently roll the pastry out into a round big enough to cover the pie dish.
Lay over the pie filling, crimp the edges with your fingers and trim with a sharp knife.
Brush with the milk and bake for around 25 minutes until golden brown.