Originally called Lord Woolton pie, and later as simply Woolton Pie, this pastry dish of vegetables was widely served in Britain during World War Two when rationing and shortages made other dishes hard to prepare. It was first 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…