Potato and Vegetable Pie


Potato and Vegetable Pie

Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 4


  • 1 lb potatoes
  • 1/4 lb carrots
  • 1/4 lb peas
  • 1/4 lb turnips
  • 1/4 lb swedes
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 spring onoin finely chopped
  • 1 oz butter
  • 1/2 cup gravy


  1. Chop the spring onion, slice the potatoes and dice the remaining vegetables.

  2. Mix all the vegetables together except the potatoes, then put them in a pie dish. cover with some seasoning and half fill the dish with gravy / stock.

  3. Cover the pie with overlapping slices of potato and dot with a little butter. Cover with tin foil and bake for 75 minutes at Gas Mark 4.

  4. Remove the tin foil for the last 15 minutes of baking. This will allow the top layer to crisp and brown.

Recipe Notes

The original recipes were published within The Kitchen Front (122 Wartime recipes broadcast by Frederick Grisewood, Mable Constandurous and others, specially selected by the Ministry of Food. My copy was originally published in 1942 and cost 6D.

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