Squab pie chops. The mixture should be covered with water, though less than in some pies, covered with pastry and baked in the oven for about two hours. Within the UK, the most common variation is to use lamb instead of mutton. Gloucester Squab pie did not require lamb and suggests any leftover meat could be used. Other ingredients can be included, for example Agatha Christie produced a variant which included hard-boiled eggs and another recipe took the concept of serving with clotted cream and adds cream to thicken. Outside of England, the concept of squab pie does exist, but in a
Woolton pie very scarce supply, but that still did not overcome traditions of meat pies. Woolton pie, entirely lacking meat, was not universally well received. An editorial in "The Times" commented: Professor John Fuller has noted that Woolton pie and similar wartime austerity dishes "were forgotten as quickly as possible when conditions returned to normal". (One notable exception to this pattern is carrot cake which, while not invented during the war, was popularised in the United Kingdom during that period because it used the widely available root vegetable in place of some of the scarce flour, fat and sugar found in other