Woolton Pie


  • 1lb cauliflower
  • 1lb parsnips
  • 1lb carrots
  • 1lb potatoes
  • Bunch of spring onions chopped
  • 2 teaspoons of Marmite (yeast extract – or you can use a stock cube)
  • Tablespoon of rolled oats
  • Salt and pepper to taste once cooked.
  • Parsley (fresh or dried)
  • For the pastry
  • 8oz wholemeal flour
  • 4oz mashed potato
  • 3oz margarine
  • 2 tsp of baking powder
  • couple large pinches of salt
  • Dash of water if needed.


  • Chop up the vegetables into chunks with those that take longest to cook into smaller pieces.
  • Place in pot and bring to simmer with just enough water to reach 3/4 of the way up the veg in the pot.
  • Add in Marmite and rolled oats, salt and pepper and cook until tender and most of the water has been absorbed.
  • Place mixture in deep pie dish and sprinkle with fresh parsley (or add dry parsley to mixture and mix in)
  • Make the pastry by mixing the flour with the baking powder and salt and then rubbing in the margarine.
  • Mix the mashed potato in to form a dough and knead (add a little water to the mixture if too dry)
  • Roll out to form pie crust and place on top and decorate then brush with milk.
  • Place in oven at 200C for 30 minutes or so until top is form and browned.