Pie and Mash
“A minced-beef pie served with a scoop of mashed potato and 'liquor', a green parsley sauce, eaten with a dash of vinegar. The defining working-class dish of London's East End eel-pie-and-mash shops.”
Where it comes from
Originated in the docks of early-1800s East London; pie-and-mash shops still trade in East and South London, Kent and Essex. 'Pie and mash'.
On the plate
A crisp, soft-bottomed pastry crust gives way to savoury, peppery minced beef, smoothed by buttery mash and the herbal tang of the green parsley liquor. A shake of vinegar sharpens it into honest, filling comfort food.
How it works
Simmering the floured mince thickens its own gravy into a sliceable filling, while a roux-based parsley liquor gives a glossy sauce, and vinegar cuts the richness in the traditional manner.
Variations
With stewed or jellied eels, double pie, vegetarian mince versions, chilli-vinegar dressing, regional shop styles
On the Palate
Ingredients
Serves 4
How it's made
8 steps · Show ↓40 min active · 30 min waiting
How it's made
8 steps · Show ↓- 120 min
Brown the minced beef with chopped onion, then stir in flour, beef stock and seasoning and simmer to a thick filling.
- 26 min
Line pie tins with shortcrust pastry and fill with the cooled beef mixture.
- 34 min
Top with pastry lids, seal the edges and brush with beaten egg.
- 430 min
Bake at 200C until the pastry is golden and crisp.
- 520 min
Boil the potatoes until tender, then mash with butter and a little milk.
- 66 min
For the liquor, make a light roux, whisk in stock and simmer to a thin sauce.
- 72 min
Stir plenty of chopped parsley into the liquor and season.
- 82 min
Serve each pie with a scoop of mash and a generous ladle of green liquor.
