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Pie Mash and Liquor

Recipe

Pie, mash, and liquor is a traditional East London working-class meal that originated in pie and eel houses in the mid-1800s, with the first recorded shop by Henry Blanchard in 1844 selling eel pies with mashed potatoes and liquor (a parsley-based sauce). As eel populations declined, minced beef pies became more popular, offering a high-calorie, cheap, and nourishing meal for labourers. Many family-run shops emerged, some of which remain, creating a cultural institution in London and beyond

Ingredients

  • 1 tbsp sunflower oil;
  • 500g minced beef;
  • 400ml beef stock;
  • 1 tbsp Worcestershire sauce;
  • pinch ground white pepper;
  • mashed potatoes to serve.

Shortcrust pastry

  • 200g plain flour, plus extra for dusting;
  • 100g chilled butter diced;
  • 2 tbsp milk;   

Suet Pastry

  • 250g self raising flour plus extra for dusting;
  • 125 beef or vegetable suet; 

Liquor

  • 30g butter;
  • 500ml warm fish or vegetable stock;
  • 30g parsley finely chopped.

Method

  • Heat the oil in a large frying pan and cook the mince over a high heat for 5-10 mins, stirring regularly, until browned.
  • Add the stock and Worcestershire sauce and season with salt and the white pepper.
  • Simmer for 10-15 mins until the stock has reduced by half.
  • Leave to cool.
  • Meanwhile, make the shortcrust pastry.
  • Stir ¼ tsp fine salt into the flour, then rub in the butter.
  • Add 2-3 tbsp very cold water and bring together to make a firm dough.
  • Cover and chill for at least 30 mins.
  • Heat the oven to 220C/200C fan/gas 7 and put a large baking tray inside.
  • Mix together the self-raising flour, suet and ¼ tsp of fine salt in a large bowl.
  • Add enough cold water (around 100-120ml), to form a soft dough.
  • Roll out the suet pastry on a floured work surface, then cut into 4 rectangles and use to line individual pie dishes.
  • Spoon in the cooled minced beef filling and brush the rims with water.
  • Roll out the shortcrust and cut into 4 rectangles for the lids.
  • Press onto the pie dishes and trim off any excess.
  • Use a fork to press the edges down firmly to seal.
  • Brush the tops with milk and pierce once or twice with the fork.
  • Put on the baking tray and bake for 25-30 mins until golden.
  • Meanwhile, to make the liquor,
  • Melt the butter in a small pan and stir in the flour.
  • Cook for 2 mins, still stirring, then gradually add the warm stock.
  • Bring to the boil and simmer for 5 mins, then stir in the parsley.
  • Serve the hot pies with mash and the liquor.