📝 About This Recipe
Born out of necessity at the Savoy Hotel during WWII, this iconic vegetable pie was named after the Minister of Food to encourage healthy eating during rationing. It features a hearty, nutrient-dense medley of root vegetables simmered in a savory yeast-extract gravy, all tucked under a golden, crisp potato-enriched crust. It is a masterclass in coaxing deep, comforting flavors from humble garden ingredients, proving that meatless meals can be truly soul-satisfying.
🥗 Ingredients
The Vegetable Filling
- 450 grams Potatoes (peeled and diced into 1-inch cubes)
- 450 grams Carrots (peeled and sliced into thick rounds)
- 450 grams Parsnips (peeled and diced)
- 450 grams Swede (Rutabaga) (peeled and diced)
- 2 bunches Spring Onions (chopped)
- 1/2 cup Vegetable Bouillon or Water (just enough to keep vegetables moist)
- 1 teaspoon Yeast Extract (e.g., Marmite) (adds essential umami depth)
- 1 tablespoon Oatmeal (to thicken the juices)
- 2 tablespoons Fresh Parsley (finely chopped)
The Potato Pastry Crust
- 225 grams Potatoes (boiled and mashed until smooth)
- 225 grams Self-Raising Flour (plus extra for dusting)
- 50 grams Butter or Vegetable Shortening (cold and cubed)
- 1/2 teaspoon Salt
- 1 tablespoon Milk or Egg Wash (for brushing the top)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F/Gas Mark 6). Prepare a large, deep pie dish or casserole pot.
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2
Place the diced potatoes, carrots, parsnips, and swede into a large saucepan. Add the vegetable bouillon (or water) and the yeast extract.
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3
Simmer the vegetables over medium heat for about 10-15 minutes. You want them to be slightly tender but not mushy, as they will continue cooking in the oven.
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4
Stir in the chopped spring onions and the oatmeal. The oatmeal will act as a natural thickener for the cooking liquids, creating a light gravy.
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5
Add the fresh parsley and season generously with black pepper. Pour the vegetable mixture into your prepared pie dish and let it cool slightly while you make the pastry.
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6
To make the pastry, place the self-raising flour and salt in a mixing bowl. Rub in the cold butter or shortening with your fingertips until the mixture resembles fine breadcrumbs.
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7
Add the warm mashed potatoes to the flour mixture. Use a fork or your hands to bind it together into a soft, pliable dough. If it's too dry, add a tiny splash of milk.
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8
Turn the dough onto a floured surface and roll it out to about 1/2 inch thickness, ensuring it is slightly larger than the diameter of your pie dish.
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9
Carefully lift the pastry and place it over the vegetables. Trim the edges, press down to seal against the rim of the dish, and prick the center with a fork to allow steam to escape.
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10
Brush the top of the pastry with a little milk or beaten egg to ensure a beautiful, golden-brown finish.
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11
Bake in the center of the oven for 25-30 minutes until the crust is risen, crisp, and richly browned.
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12
Remove from the oven and let it rest for 5 minutes before serving to allow the internal juices to settle.
💡 Chef's Tips
Don't overcook the vegetables during the initial simmer; they should still have a 'bite' or the pie will turn into a mash. The yeast extract (Marmite) is the secret to the 'meaty' flavor—don't skip it even if you aren't a fan of it on toast! For the crispest pastry, ensure your mashed potatoes are as smooth as possible with no lumps. You can substitute any root vegetables you have on hand, such as turnips or even cauliflower stalks, to stay true to the 'waste not, want not' spirit. If the pastry seems too sticky to roll, chill it in the fridge for 15 minutes to firm up the fats.
🍽️ Serving Suggestions
Serve with a side of steamed seasonal greens like shredded cabbage or kale. A boat of extra onion gravy on the side adds a lovely moisture to the potato crust. Pair with a crisp British Ale or a hot cup of strong breakfast tea for an authentic experience. For a modern twist, serve with a dollop of sharp English chutney or pickled walnuts.