To celebrate the 70th anniversary of VE Day (8 May), Potato Pete is being brought back to life through wartime recipes which have been given a modern makeover.

Woolton Pie

Woolton Pie

Potatoes are the original superfood, with research showing children get more Vitamin C, B1, B6, Folate, Iron, Magnesium and Potassium from potatoes than from the 5 superfoods; beetroot, bananas, nuts, broccoli and avocado combined.

Average intakes of potassium, iodine, folate and vitamin B6 are more than 10% higher in adults who regularly consume more potatoes rather than alternative carbohydrates such as pasta or rice. The average intakes of potassium, folate, vitamin A and vitamin B6 are also more than 6% higher in children who consume potatoes regularly.

Prep time: 25 mins

Cook time: 40 mins

Ingredients:

Pie filling:

  • 2 tbsp olive oil
  • 450g diced smooth potato such as Desiree
  • 450g cauliflower, broken into small florets
  • 450g diced carrot
  • 450g diced parsnip
  • 3 spring onions, chopped
  • 2 garlic cloves chopped
  • 200ml vegetable stock
  • 1 tablespoon oatmeal
  • 2 tbsp parsley, chopped

Crust:

  • 115g cooked & mashed smooth potatoes such as Desiree
  • 1/2 teaspoon salt
  • 225g plain flour
  • 85g shortening/ vegetable suet
  • 2 tsp baking powder
  • 1 egg, beaten
  • 2 tbsp semi-skimmed milk
  • 20g grated Parmesan
  • Course ground black pepper

Method:

  1. For the filling, heat the olive oil in a large saucepan then add the vegetables and fry over a medium heat until lightly golden brown for about 10 minutes. Stir in the garlic and cook for 1 minute then stir in the oatmeal and pour in the stock and cover with a lid.
  2. Simmer gently for 10 minutes until tender, stirring every minute to prevent the vegetables from catching on the bottom of the pan.
  3. Once the vegetables are tender remove from the heat and stir in the parsley. Season well with salt and pepper. Spoon the vegetables into a deep pie dish and make the crust.
  4. For the crust, combine salt, flour and baking powder then rub shortening into the flour mixture. Gently mix in the potato then add a little milk if needed to create desired consistency, then knead.
  5. Roll out the crust onto a floured board then place on top of the vegetable mixture, crimpling the edges.
  6. Brush the top with egg then sprinkle with a little black pepper and Parmesan. Bake in a preheated oven set at 220C / 200C fan / gas mark 7 for 25-30 minutes or until the pastry is lightly browned then serve with gravy.

Tagged in