Recipes > Vegetables > Vegetable Pie

Vegetable Pie


  • 1/2 pound of tomatoes
  • 1/2 pound of turnips
  • 1/2 pound of carrots
  • 1/2 pound of potatoes
  • 1 tablespoonful of sago
  • 1 teaspoonful of mixed herbs
  • 3 hard-boiled eggs
  • 2 ounces of butter
  • pepper and salt to taste


Prepare the vegetables, scald and skin the tomatoes, cut them in pieces not bigger than a walnut, stew them in the butter and 1 pint of water until nearly tender, add the pepper and salt and the mixed herbs. When cooked, pour the vegetables into a pie-dish, sprinkle in the sago, add water to make gravy if necessary. Cut the hard-boiled eggs in quarters and place them on the top of the vegetables, cover with a crust made from Allinson wholemeal, and bake until it is brown.

Short Crust

  • 10 ounces of Allinson wholemeal
  • 8 ounces of butter or vege-butter
  • 1 teacupful of cold water


Rub the butter into the meal, add the water, mixing the paste with a knife. Roll it out, cut strips to line the rim of the pie-dish, cover the vegetable with the crust, decorate it, and bake the pie as directed.


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Dr. Allinson's Cookery Book (1915).

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