Woolton pie is a pastry dish with a filling of vegetables, widely served in Britain during the Second World War after meat rationing was introduced. The dish was created by François Latry, Maître Chef des Cuisines at the Savoy Hotel in London, and appeared on the Savoy menu as Le Lord Woolton Pie,^[1] named after Frederick Marquis, 1st Earl of Woolton (1883–1964), who became Minister of Food in 1940.^[2]

The official recipe was published in an April 1941 article in The Times, which described the pie as economical and wholesome.^[3] The dish was topped with potato or wheatmeal pastry, and as the filling was comprised entirely of vegetables, the recipe could easily be adapted to whichever produce was in season.^[4]

Woolton pie was not universally well-received. A 1944 editorial in The Times commented that:^[5]

Most wartime austerity dishes such as Woolton pie were quickly forgotten when conditions returned to normal.^[6]