Woolton pie

Woolton pie, at first known as Lord Woolton pie, was an adaptable inexpensive dish of vegetables, widely served in Britain in the Second World War when rationing and shortages made other dishes hard to prepare. It was created at the Savoy Hotel in London by its then Maitre Chef de Cuisine, Francis Latry. It was one of a number of recipes commended to the British public by the Ministry of Food during the Second World War to enable a nutritious diet to be maintained despite shortages and rationing of many types of food, especially meat. It was named after Frederick Marquis, 1st Lord Woolton (1883–1964), who popularized the recipe after he became Minister of Food in 1940.