Woolton Pie – a wartime favourite

My version of Woolton Pie (serves 4 – 6 people)

This is my variation of the wartime favourite, adding lentils for protein and a sliced potato topping instead of pastry or mash. You can use any vegetables in season at the time. I prefer to leave out the oatmeal, but you can add it to create a classic wartime dish.


  • 1 large onion
  • 2 cloves garlic
  • 1 leek
  • 2 carrots
  • 1/2 cauliflower
  • small handful curly parsley
  • 6 small potatoes sliced
  • 1/2 cup puy lentils
  • 1 pint vegetable stock
  • 1 tablespoon oatmeal (optional)
  • a small handful of chopped parsley
  • grated cheddar cheese to top


  • Peel and slice the potatoes and cook in boiling water for about 10 minutes
  • Meanwhile fry the onions and garlic in butter
  • Add the leek and fry for another 2 minutes
  • Add the lentils and stock
  • Cook for 15 minutes then add the vegetables and cook for another 10 minutes topping up with liquid if needed
  • Transfer to the oven dish and stir in oatmeal and parsley
  • Cover with sliced cooked potato and grated cheese
  • Cook in a preheated oven 225 degrees for 25 minutes
  • Serve with seasonal salad leaves

Woolton Pie

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