How to make 1940's Lord Woolton Pie | Dining Through The Decades Episode 2 Season 2

[@VictoriasRoses]

I want to make this. One thing my Grandma told me is when they boiled any vegetables they saved the water because the water still had nutrients in it. They used the water that was boiled previously in other dishes such as soup bases. I love your videos. They are so inspirational.

[@dees3179]

We still do this. Makes great gravy.

[@pamiam9017]

It makes great bases for soups and as Dee said, great for gravy

[@JehanineMelmoth]

We do this too.

[@garywallenphd885]

That water is very good for your houseplants. 👍

[@grannyannie2948]

The parts of the cauliflower we don't eat, the chickens will eat so it's not waste.

[@adriennetochter6873]

I didn’t know what a Swede is so I checked online; in the US where I am, we call them rutabagas. I learn so much from watching your channel! Always tickled to see Mabel and Maude. 🙂 That pie looks delicious, glad it came out so tasty. 😀

[@angelasimila]

Thank you! I was scrolling the comments first before I asked what a Swede is, I’m from the US too. Do you happen to know what vegetable extract is?

[@adriennetochter6873]

@@angelasimila no, that puzzled me too. Sage said we could use Marmite instead, though that’s a thick goo and the vegetable extract she used was a powder. I know that Marmite has a strong umami flavor and reminds me of undissolved beef bullion cubes. Perhaps the vegetable extract powder is a dried and powdered version of the same? Makes sense to add something like that to a meatless pie. Perhaps Sage or another Aussie will tell us.

[@angelasimila]

@@adriennetochter6873 😊 thank you

[@melissahilliard3583]

I think she is using vegemite.

[@marionlacey1986]

@@adriennetochter6873 I loved watching Sage make Lord Woolton's Pie- She is so hilariously real! I am an Aussie and the "vegetable extract" she used is actually vegetable stock powder and I use it all the time in soup. Extract is what comes in a jar and is a spread you can use on buttered toast etc. However, I often use it in soup etc as it really bumps the flavour up.It dissolves in hot liquid. You possibly call it Marmite (as Sage suggested) in the US but in Australia we commonly have Vegemite. I love Vegemite sandwiches made with fresh bread and butter! We also have another extract spread called Promite, which is sweeter than vegemite or marmite.

[@moniquem783]

I have a little cookbook of WW2 recipes put out by the Imperial War Museum. In that, the recipe for Lord Woolton Pie has a tablespoon of oatmeal. In the UK, oatmeal is a flour made from oats. A sort of coarse flour from what I’ve been able to figure out. They don’t use the term rolled oats, or at least they didn’t in the 40’s. They call rolled oats porridge oats. I know a lot of the recipes online say rolled oats, but I think someone has misunderstood what oatmeal is somewhere along the way and then someone copied them etc etc. So, if it was true oatmeal it would have behaved like flour and thickened the liquid. Traditional oatmeal is stone ground, but if you blitz rolled oats in a food processor or bash them in a mortar and pestle you’ll get close enough. If you want to get even closer to what they had you’d blitz steel cut oats I think as they haven’t been steamed. I haven’t done it yet but that’s what I’m planning for when I make recipes that have oatmeal. I just found a scan of the official recipe from a newspaper or magazine or something. Clearly old print. It says oatmeal too. Fun fact, they put parsley in everything because it’s high in vitamin c and they couldn’t bring in citrus fruits on the ships anymore. Actually, by weight parsley has more than double the amount of vitamin c than an orange! 100g of orange contains 53mg, whereas 100g of parsley contains 133mg! It’s a little bit harder to get 100g of parsley down the hatch though!

[@beautybug1831]

I add rolled oats to my soups and many other dishes (since I'm a vegetarian and I like to look for new option) and they do thicken the dish. DISCLAIMER- I do add more than 1 tbs. (usually between 4-6 tbs. to each pot of soup - 3.5-4 Lit.)

[@moniquem783]

@@beautybug1831 interesting. I’ve been trying to figure out in my head how many more oats you’d fit into a tablespoon by grinding them up small vs rolled, but haven’t wanted to pull out the food processor to test it. It sounds like it might be 4-6 times then!

[@claresingleton5805]

That makes sense just like almond meal and cornmeal are coarse versions of the flours

[@moniquem783]

@@claresingleton5805 yes, that kind of texture.

[@albertcookstein]

Chlorophyll is also made from parsley. If you drink it daily, you improve immunity and increase oxygen to your cells.

[@lacewinglml]

My mom use to make this, but she would use a slotted spoon to get as much of the liquid off as possible before baking, the liquid would be saved as soup stock

[@sarawright9576]

I love how in some of these videos, the recipes don’t always turn out in the post picturesque way. BUT you still put out the video and just roll with the punches! Thank you so much for your videos I love them! Keep up the excellent work! ❤️

[@SageLilleyman]

Thank you so much Sara! Xx

[@lampshade7874]

That’s what I love about Sage, too. She’s authentic.

[@kathyp3303]

I’m new to this channel found Sage last week . I’m loving it she is so adorable and funny.

[@SageLilleyman]

Aw thank you so much! :)

[@06BIBOI]

GREAT Channel !!

[@Benshe100]

We all love her!

[@1jmass]

If you decide to peel the veggies (carrots, potatoes), put the dried peelings on a tray, add a bit of oil and your choice of seasoning, and cook them at 400 degrees F (approximately 200 degrees C) for 20 minutes or until they reach your desired state of crispness.

[@1Melody1963]

Excellent idea-will give this a try.

[@pau3may]

My grandmother used to do this and I loved it 🤗

[@catherinepalmer4812]

I did this during lockdown when the super markets had food shortages and my kids ate them just like normal chips , and also a bit more healthy 🤣

[@theutmosttoast6064]

I am so glad you brought this series back again!! LOVE IT

[@stephaniealaia769]

I love how real and funny you can be lol and go with the flow type and know when to be serious when needed. & your hair looks so pretty up never seen it fully up like that before! This looks delicious keep these videos coming. 💜😊

[@SageLilleyman]

Hehe thanks so much Stephanie! 😊💕

[@stephaniealaia769]

@@SageLilleyman you’re very welcome 💜💜💜

[@valeriephillips9048]

Sage I absolutely love that you tell it exactly as it is and don’t cover up things that don’t go exactly to plan. I love all your video’s and will try the pie x

[@rainaroden2942]

Oh! I just love your apron! Thank you for your videos. I adore them! 🥰

[@timewarpambience1956]

Can hardly wait!! I love this series!!

[@marieryan2541]

Hi Sage. Looks so easy to make and tasty to eat too. Thank you for sharing these wonderful repides with us. Marie

[@SageLilleyman]

Thank you so much for watching! 💕

[@DrStevenHobbs]

I drain the veg then I add a white sauce (flour, milk, pepper, and salt). For the potatoes, since fish was available during the war, I add salmon to the mash. I know that sounds weird, but I've found quite a few recipes recommending amending where possible. So good!

[@bethmarkiewicz1610]

I think it looks fantastic, even if it was watery! I'd eat a huge bowl full! I'll be making this for my family for sure this week!!!! Thank you so much for the recipe and inspiration Sage! We love you!!!

[@SageLilleyman]

Aw thank you so much Beth! ☺️💕

[@DonnyGoon]

I'm not sure how readily available corn starch would have been in the 40's, but that is typically used as a thickening agent in most dishes. Also, if I'm not mistaken, I believe the term oatmeal during the 1940s meant a floury powder-like substance similar to cornmeal.

[@lisecozyknitlife6585]

Love your videos! Thank you so much for bringing all these wonderful recipes to us and giving us an idea of what it was like to live in earlier eras!

[@justjennsthings]

I'm so excited cited for this new season of Dining through the Decades!!

[@NJRipp]

Wonderful! I'm making mine (to a different, but similar recipe) tomorrow for our Sunday lunch, so will look forward to seeing your version tonight (UK time)! SO pleased you are doing this! Hope you liked it.

[@mrscb5303]

I love this series…I would love to see a second half of the video where after trying the classic recipe you try to make it with a more modern flair. Can’t get enough of your videos, thanks for all the hard work!💚

[@karlaalvarez4010]

You make my Saturdays better, thanks Sage ✨ sending all my love and support from Mexico 🇲🇽 💕

[@SageLilleyman]

Aw you are so sweet! Thank you xx

[@kerajey]

I'm relatively new to your channel and I have to say I really appreciate how honest you are. You had the recipe, followed it, and even with mistakes made. I appreciate you didn't edit anything out. I can feel your sincerity. Thank you for sharing and staying genuine. 😁❤️

[@jillianlacey8296]

There’s a method of cutting cauliflower that doesn’t make a mess. Just cut through the stem parts and then pull off the trees by hand. The “leaves” stay intact this way.

[@sarahbee8064]

Yes! I came to the comments to mention this! A very helpful tip 😊

[@daniela3548]

I am already excited! I found your channel some time ago, and I am already feeling so well!! I learned to do everything I wanted, and now, I am sure I am the best version of myself! Thank you for helping me in this journey and for making me find my lifestyle!😄❤ lots of love from Portugal!!

[@michelletackett9489]

I love that apron so much!

[@SageLilleyman]

Thank you so much Michelle! 😊

[@Chelsea_HHF]

I loved this! Thank you so much! It was delightful to watch and I’m inspired to give this recipe a try!

[@daybyday6522]

I love this cooking series. You cook like I do, occasionally making a mess with stuff and getting frustrated. It's so worth it in the end though, right? Love your channel, your chickens, and you overall vibe!

[@NJRipp]

I just watched! Your pie looked just fine to me. The recipe I use is slightly different - a slightly later one and was adjusted to use whatever veggies were available. Like leeks and mushrooms.Rather than boiling, the veggies are sort of sautéed in a little bit of margarine, rather than being boiled - less liquid. I add a dash of Worcestershire sauce, or Henderson’s Relish, both common British store cupboard items since Victorian times and often used to cheer up wartime meals. Plus a bundle of fresh garden herbs. I’m glad you enjoyed making and eating it! Now, I wondering what you have planned next!

[@blueeyedredhead8613]

It still looked delicious and would be a nice recipe to try for winter.

[@mcescher1957]

I'm watching this wondering what in tarnation a "swede" is. I'm in my 60's, cook a LOT and never heard of it. Interesting fact is that I am Swedish!! Go figure! Looked it up, to find out that it is the lowly yet versatile rutabaga! (here in the US) Learn something new every day! Thank you Sage! (btw, your name is perfect for a cooking episode...lol)

[@SageLilleyman]

Hahah! Thank you so much for watching Robin! 😃🥘

[@malamaurer4043]

Nothing to do with video, I got my green mug today and I absolutely love it! And I am trying this recipe tomorrow, it looks absolutely wonderful! Your cooking outfit is so pretty. You look so effortless in the kitchen. I wish I could look so effortless 🥵 Thank you so much for creating your wonderfully super fun 😂 and very informative videos. You absolutely make my weekends!❤️🌹❤️

[@SageLilleyman]

Aw thank you so so much for the support Mala!! Yayy I’m so happy to hear you love your green mug!! ❤️😊

[@malamaurer4043]

@@SageLilleyman my coffee and teas have never tasted better. 🍵☕😊

[@Ann.M79]

It actually came out nice looking. Love watching your channel.

[@kid-creative]

I missed last week's live and was so bummed 😫! Can't wait to make it on tonight!

[@Jenekks]

That looks like a great recipe and well done to you on making it perfectly imperfect. I like reading the comments afterwards to see all the input on others' experiences with different variations. I eat plant based and will be trying this out very soon. :-)

[@rachelknight6028]

Looks yummy! With the liquid on your plate, a slice of bread will fix that! 😀 With the soup afterwards, you could add a few handfuls of rice or pasta and simmer till cooked. That would make a nice meal the next day for lunch. My late Mother would often add pasta to a stew or soup to stretch it out for us little ones the next day ❤️

[@connieliscio5593]

It's almost like a veggie sheppperds pie. Looks delicious and like you, love potatoes any which way! You make cooking fun!

[@claresingleton5805]

Let me just say that an an ex-pat aussie who has not been able to come home in a few years - your intro makes me very nostalgic. Can't wait until I can meet someone on the steps of Flinders Street Station again!

[@Bianca-nj4nv]

Hello! This was great, definitely reminds me of shepherds pie 🥧 over here, it was fun to learn something new! Thank you 😊

[@jhamilton8398]

I love how you just roll with it. And the leaf of parsley on top!! Perfect. Mashed potatoes and gravy makes everything taste good.

[@shirleylynn6481]

Love your videos! You are the sweetest little thing!😁

[@Tina-oq3di]

May I suggest cooking the potatoes for the topping first, then add the boiling liquid to the cooking liquid for the filling. Also add half the water to the filling and keep the lid on until the veggies are half cooked( they will half in volume). Still it looks really yummers. I love your channel so much, your a breathe of fresh air♥️🇨🇦

[@hippyelise1]

That looks really good 😊. Thanks. Sent video to my mom so we can try it. 💕

[@ejwilliams2002]

Thanks for the video!! Came across this recipe a couple of weeks ago and wanted to make it. I found your video today. I made vegetable turnovers from the same era and what I noticed (they have many of the same ingredients) that once the filling cooled a bit it thickened up. The potatoes caused it to make a gravy type texture. They other recipe didn't have the oatmeal in it either. Thank you so much for sharing your experience. Edit: the recipe I came across used 1/2 cup mashed potato in the dough on the top

[@samanthal562]

I have an old WWll recipe book with this recipe in it, and I have been meaning to make it so thank you for this video, it has spurred me on to give it a go.

[@WithLoveKristina]

Oooh this sounds so good and a lot like Shepherd’s Pie! It’s so true, anything is good with gravy. And I feel the same way about mashed potatoes 😂😂😂 just give me the pot.

[@jessiholland7754]

As a suggestion if you save the paper from sticks of butter it is enough the grease your baking dishes.

[@MichaelSHartman]

You looked nice with the hairstyle, and coat. Thanks for the recipe. I haven’t seen it done. I am envious of an entire range with cast iron units. I have a hotplate with a cast iron unit, and it works great.

[@H.R.B.]

You would certainly win a Vintage Master Chef and Vintage Bake Off series!!

[@randyromines7364]

When I make mashed potatoes, I do not drain off the boiling water, just reduce enough, it is loaded with good stuff and seasoning. Save that extra liquid for soup stock or put in flour or cornstarch to thicken. Actually if you had potato flakes that would thicken it right up too. Grated cheese on top would be good, my mother would have sprinkled with paprika for color.

[@shells4kids987]

When I've seen this made, the water was drained off. Thats probably why it is so watery. Beautiful video as always. Love you! 😍

[@thekitchenscrap]

Just discovered your channel, great video! And a fellow Melbournian! 🫶 Love Lord Woolton Pie! Just made one last week, the original recipe makes sooooo much pie haha. I love adding cooked lentils to help boost the nutrients. Thanks for the video, look forward to checking out more 😊

[@karengatchell7080]

Thank you Sage. You have made me smile once again. Xxxxoooo

[@jessicarabbit6530]

That looks so good!! And healthy too. Thanks 😊

[@scarlett_brock]

It looked really delicious with the drizzled gravy! 🤤

[@SageLilleyman]

It was! 😋

[@jjohn1388]

Thanks for sharing with us so much fun

[@batworker]

Based on what my mum said Woolton Pie was never ‘popular’, it was just one of the few things you could make!

[@timc2346]

Thanksgiving here in Canada ,Turkey and Pumpkin pie.Be heading out but watch it when I get back.😉I don't know if you have pumpkin pie there but lots of online recipes.Also pumpkin spice so you can add to muffins etc.

[@sandiemable]

Sage, I have to stop watching these videos before I have a meal! LOL! This looks delicious; I drain boiled veg. I will try doing that before I bake this, and I have to add lots of pepper. :P I eat lots of veg; since watching your channel I eat a heck of a lot more. xoxo's Sandie

[@Outback0423]

Another wonderful video. Thank you

[@anthonyleetwowayradios]

I am a new subscriber and love your videos. In my opinion the pie looked really good and tasty.

[@SageLilleyman]

Aw thank you so much, and thank you for subscribing! Xx ❤️

[@anthonyleetwowayradios]

@@SageLilleyman Your welcome! I am really interested with the 1940s and how life was. You have a cool channel.

[@frankieamsden7918]

I feed my family a lot of rutabaga (swedes). Luckily I can often find it precut at my local market. I've never made this before but I think I'll try it

[@georgeb9651]

I really like your videos especially your cooking shows I was raised in the 50s and 60s and lived in mostly in the 70s I don't mean to sound out of place but the best and most wonderful things that happened to me was a ring on my wife's finger and a little baby bump I wish for you the very same things good luck

[@MissusRyan]

It doesn’t look that bad. Looks quite savory. Linda reminds me of a pot pie almost. Baked dinners are great. 😊

[@trishallain6503]

Sage you can definitely cook the green leaves of the cauliflower as well as the stem ( just peal the stem first) they are both good in vegetable soup.

[@abigailjones662]

AMAZING! CANT WAIT FOR MORE!

[@mamasinthegarden7068]

I love Swede, but hardly ever have it, because, as you discovered, you pretty much need a small axe to prepare it. Mashed potato and mashed swede mixed together is delicious. We have mashed potatoes and swede with haggis, or with mince and gravy.

[@cassandrapaquin2046]

This sounds delicious! Try adding a cornstarch slurry at the end of the simmer to thicken it up. I’d also add a dab of butter for flavor and richness. I’d still do the mash on top! Love that idea!

[@Kelly_SomeWearInTime]

I learn new things every time I watch your videos. I had now idea what Swede was and had to look it up. Swede is called Rutabaga in the US.

[@gyllygamsthevintagegranny3995]

So glad u did a Lord Wooten pie! I’ve always wanted to try this. Is a a National Loaf next 😊 I have a request-tutorial on your adorable hair style this Vid. I love it ❤️

[@lisas5807]

Oh no Sage! Its not very often we see u mess up a meal but it still looked delicious 😋✌

[@kathya4160]

i made lord walton pie it was delicious the fam loved it i added peas broccoli green beans instead of cauliflower and it was yummy i will make it again thanks heaps for this delicious pie

[@aneta2293]

THANK for the video I do appreciate it.😊

[@Dishcreator84]

That pie looks like a vegetable Shepard pie here in the USA. Use a slotted spoon to drain the liquid. Interesting video thanks 💕

[@rainbelledrops1858]

Shepherd pie is generally made with mince lamb, that is why it is called a shepherd pie

[@cooking-n-cosplay]

I know you thought it looked sad, but it looked like a delicious mountain of comfort food to me. And then you poured on the gravy. 😍

[@paularoehl-johnson9991]

I watched several videos. Some drain the water out. Some drain the water and save 1/2 cup of the stock and mix the oatmeal with that. Then add it to the drained vegetables. And the pie crust was made with the mashed potatoes. Interesting meal.

[@esthermarcen7587]

is a very good and interesting recipe to know even I think some of the vegetables should be boiled separated and mix later, thanks from Finland

[@candiceyoung8244]

Hey sweetie. That looks delicious yum . Thank you so much for the video sweetie 😘💜💞

[@ddeaae]

Hello Sage, as always love your video's are great & you are a sweetheart....James is a lucky guy. Here is a small tip for your pie ingredients you felt were to watery: put a another T/ tp of flavoring to taste into the pot cook it down a bit more but also adding your mashed potatoes then if possible blend/ puree the pot full of vegetables in a blender at a bit of milk then put into oven proof dishes baked just a bit topped with cheese you got a quick & nifty hardy bisque . Toast some bread under the broiler with it of butter/ olive oil & dash of garlic...yummy!

[@psychaddict17]

Have you read “Air Raids and Ration Books” by Mike Brown? It was fascinating!!! Some of their (England) food was rationed until 1953!!

[@ajoyfullsound]

Looks soo good! I'm gonna have to try this

[@LalalalalaLauren75]

It’s like a veggie Shepherd’s pie! Yum!

[@tinaturner_art_poetry]

I just love this 💙👌🏼

[@janeburkhart4051]

That looks delicious! This series is so fun! We'll have to go back to vintage exercises after this! 😄

[@roypearce6968]

You are so charming and funny love it great video never heard of that dish . Always enjoy your cooking video.👍

[@luisaaa_09]

The Woolton pie looks Really good

[@annuknowthe1562]

I have never heard of that. I am from Texas.. but I am going to make it this week.

[@cheerfulgirl8835]

You are adorable! I’ll definitely try this, but I’ll drain all the liquid and save it for a soup:) I’ll probably try it with pastry and another time with mashed potatoes. Both sound good! Thanks for the recipe:)

[@melanielester2106]

I have made Lord Woolton Pie many times Sage and it is delicious. Yours looked gorgeous and it has encouraged me to make another one asap ( I generally do the 'pastry' version but the mashed potato topping on yours looked wonderful). The only thing I would suggest is to drain your vegetables in a colander prior to making your pie :-) Looking forward to the next episode already ! x

[@SageLilleyman]

Oh thank you so much Melanie! 💕 Yes, definitely completely draining the veggies next time! 😂

[@melanielester2106]

@@SageLilleyman ....me again.... I just feel the need to say that the 'drain your veg' bit was 'advice' and certainly not a 'criticism' 😁 I think you and your channel are amazing and you should be very proud of yourself 😁 x

[@natashatarnowsky3646]

I love these videos! I'm wondering if you have a tutorial for this hair style? It's amazing.

[@justjennsthings]

I love the apron!!

[@sharithompson1672]

Lol I couldn’t figure out what the heck you were referring to by a “Swede” (had to look it up). We call them rutabagas here in the US. You might imagine my confusion when you said you were going to cut one up and cook it up in a pot.🤔

[@kerikeane]

@Shari Thompson 😂😂😂

[@narelleworks8448]

So that’s what rutabaga is. I often wondered but wasn’t curious enough to Google it. A little mystery was good. 😄

[@SageLilleyman]

😂😂 heheh no Swedish people were harmed in the cooking in this video! 😂

[@Cathy_fifties]

This reminds me of a shepherds pie but without the meat. I wonder how would it taste if you sautéed the vegetables or baked them? I wonder if they did that in the 40's.? I enjoyed this video. :)

[@barbaraaly6186]

I thought the same thing. Now I am planning to make a Shepherd's pie later in the week

[@jennyt7612]

Agree, I think it'll be good if vegies sauteed in pan then tiny amount of water, lid on then proceed with recipe

[@tsugima6317]

Actually, I think they were encouraged to save fuel as well, from what my mum told me.

[@dawngable4622]

I’m going to make this recipe, but add in 1/2 cup of oats; I think that will thicken it more, adding depth of flavor, instead of corn starch. It really looks yummy.

[@mssandybeach1]

Hi! I am a subscriber and have the "all" notifications clicked and this is the 2nd vlog I found that I didn't get notified for. Is anyone else having this to happen or is it my wacky pc? :) Can't be missing Sage!!

[@SageLilleyman]

Oh no! I’m not sure why that’s happening 🤔 But if this helps I upload every Sunday (Australia) at 7am AEDT which is Saturday (America) at 4pm EST. 💕😘

[@virarganaraz]

Hi! In Argentina it is called ¨Puchero¨but we add meat. However, it hasn´t got any meat beacause of the date it was written. The Minister was introducing people to eat better at that time. I love your recipes!

[@UrbanHomesteadMomma]

This is a favorite of ours… we do one of two things with the broth… I either use it for soup base, or I thicken it with a bit of butter, milk, and flour (or ground oatmeal aka: oat flour) and make it into a gravy… It makes far more gravy then you need so you have lots to serve it with.

[@UrbanHomesteadMomma]

Yes I put the veg in without any liquid… also, use less liquid to cook your veg. Just barely enough to cover the veg

[@SageLilleyman]

Thank you for the lovely tips! 😊

[@Julie-qx2js]

I made this exactly using your recipe - it was beyond delicious! However, next time I’ll add much less water so I don’t need to add as much flour to thicken it.

[@tracym9225]

This was great! You could use arrow root vs cornstarch if you are looking for a more "healthy" version. Also, draining the veggies in a strainer before adding to the pan will help. I like the idea someone said about saving the liquid for stock.

[@SageLilleyman]

Thank you for the tips! 😊 Yes, I really like that idea of using the vegetable water for stock too!

[@looloo4029]

If you turn your cauliflower upside down, you can cut of the individual flowerettes. Much easier and less waste. Once you have taken enough cauliflower off the stem , trim the length of the stem so that it it is only as the rest of the cauliflower. Alternatively, you can use the base of the stem in your cooking so long as you chop it finely.

[@dianeky617]

What is vegetable powder? What can replace it? Love this recipe will try it soon.