Woolton pie recipe
 Woolton pie is a comforting dish, which was widely eaten during World War Two. It's a great way to use up root veg and mashed potato. 225g/8oz wholemeal flour2 tsp baking powderpinch salt85g/3oz margarine or lard110g/4oz cold mashed potatomilk, for glazing 225g/8oz wholemeal flour 2 tsp baking powder pinch salt 85g/3oz margarine or lard 110g/4oz cold mashed potato milk, for glazing 400g/14oz cauliflower, roughly chopped400g/14oz parsnips, peeled and roughly chopped400g/14oz carrots, peeled and roughly chopped400g/14oz potatoes, peeled and roughly chopped into bitesize pieces3 spring onions, roughly chopped1-2 tsp yeast extract1 tbsp oatmeal1 tbsp finely chopped fresh parsley (or 1 tsp dried)salt and freshly ground black pepper 400g/14oz cauliflower, roughly chopped 400g/14oz parsnips, peeled and roughly chopped 400g/14oz carrots, peeled and roughly chopped 400g/14oz potatoes, peeled and roughly chopped into bitesize pieces 3 spring onions, roughly chopped 1-2 tsp yeast extract 1 tbsp oatmeal 1 tbsp finely chopped fresh parsley (or 1 tsp dried) salt and freshly ground black pepper Gravy Gravy Method To make the pastry, mix the flour, baking powder and salt in a large bowl. Add the margarine or lard and rub in using your fingertips. Add the mashed potato and bring together to form a dough, add a splash of water, if needed. Wrap in cling film and place in the fridge for at least an hour.Pre-heat the oven to 200C/180C Fan/Gas 6.Place the vegetables, yeast extract, rolled oats, salt and pepper in a large saucepan and just cover with water. Bring to the boil and simmer for 15 minutes or until most of the water has evaporated and the sauce has thickened. Allow to cool.Place the cooled vegetables into a pie dish and top with the parsley. Roll out the pastry until it will cover the top of the pie dish. Place on top and brush with a little milk.Bake for 30 minutes or until golden-brown.To serve, cut a slice of pie and place onto a serving plate and serve with your favourite greens and gravy. To make the pastry, mix the flour, baking powder and salt in a large bowl. Add the margarine or lard and rub in using your fingertips. Add the mashed potato and bring together to form a dough, add a splash of water, if needed. Wrap in cling film and place in the fridge for at least an hour. To make the pastry, mix the flour, baking powder and salt in a large bowl. Add the margarine or lard and rub in using your fingertips. Add the mashed potato and bring together to form a dough, add a splash of water, if needed. Wrap in cling film and place in the fridge for at least an hour. Pre-heat the oven to 200C/180C Fan/Gas 6. Pre-heat the oven to 200C/180C Fan/Gas 6. Place the vegetables, yeast extract, rolled oats, salt and pepper in a large saucepan and just cover with water. Bring to the boil and simmer for 15 minutes or until most of the water has evaporated and the sauce has thickened. Allow to cool. Place the vegetables, yeast extract, rolled oats, salt and pepper in a large saucepan and just cover with water. Bring to the boil and simmer for 15 minutes or until most of the water has evaporated and the sauce has thickened. Allow to cool. Place the cooled vegetables into a pie dish and top with the parsley. Place the cooled vegetables into a pie dish and top with the parsley. Roll out the pastry until it will cover the top of the pie dish. Place on top and brush with a little milk. Roll out the pastry until it will cover the top of the pie dish. Place on top and brush with a little milk. Bake for 30 minutes or until golden-brown. Bake for 30 minutes or until golden-brown. To serve, cut a slice of pie and place onto a serving plate and serve with your favourite greens and gravy. To serve, cut a slice of pie and place onto a serving plate and serve with your favourite greens and gravy. Recipe tips Serve alongside your favourite greens.