Pie, Mash and Liqour Recipe

Pie and mash is a traditional London working class food. Pie, mash and stewed eels shops have been in London since the 18th century and are still common in south and east London.

The main dish sold is pie and mash — a minced beef pie and mashed potato. It is common for the mashed potato to be spread around one side of the plate and for a type of parsley sauce called liquor (although it is non-alcoholic) to be added. Liquor traditionally has a green colour which is not from food colouring but the parsley. It is also traditionally made using the water kept from the preparation of the stewed eels.

If visiting the UK, why not plan a trip to a traditional Pie and mash shop

Make individual pies and serve them with a dollop of mashed potato and some parsley liquor to recreate the famous East End of London speciality of Pie, Mash and Liquor.

Pie Ingredients:

Lean minced beef - 600g (1 lb 5 oz)
Vegetable oil - 2 tbsp
Onion - 1 medium, peeled and chopped
Garlic - 2 cloves, crushed
Plain flour - 2 tbsp
Tomato purée - 2 tbsp
English mustard - 1 tsp
Mushrooms - 75g (3 oz), finely chopped
Brown ale or bitter - 1 x 300 ml (11 fl oz) can
Puff pastry - 400g (14 oz), or shortcrust or suet crust pastry
Milk or beaten egg to glaze.

Mash Ingredients:

Potatoes - 450g (1 lb), cooked
Butter - 25g (1 oz) Cream - 1 tbsp

Liquor Ingredients:

Butter - 25g (1 oz)
Plain flour - 25g (1 oz)
Water - 300 ml (10 fl oz), or chicken stock
Fresh parsley - 4 tbsp, chopped Salt and freshly ground pepper
Malt vinegar - 1 tsp, optional

Pie Method:

Brown the minced beef in the oil in a hot pan, breaking up the mince with the back of a spoon as it browns. Add the onion and garlic and cook 2 minutes. Stir in the flour and tomato purée and cook a further 2 minutes. Add the mustard, mushrooms and brown ale and bring slowly to the boil. Cover then simmer for 20 minutes. Cool. Turn the mixture into a 1 litre (1¾ pint) pie dish or 4 individual pie dishes. Roll the pastry out large enough to cover the large pie dish or smaller dishes. Cut pastry to fit and press firmly onto the dish. Brush with milk to glaze. Bake at 220 °C / 425 °F / Gas 7 for 15 minutes for small pies 20-25 minutes for large or until the pie is golden.

Mash Method:

Mash the potatoes well and sieve if preferred. Add the butter and cream and mix well to incorporate. Season according to taste.

Parsley Liquor Method:

Melt the butter in a saucepan. Add the flour and cook for 1 minute. Gradually add the water or stock. Bring to the boil, stirring continuously. Add the parsley and seasoning and vinegar if using. Serve with a minced beef pie and mashed potatoes.