์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Traditional London Pie and Mash with Liquor
A classic East End London meat pie, served with creamy mashed potatoes and a rich parsley sauce, known as 'liquor'. This hearty dish is a beloved British comfort food.
๐ง ์ฌ๋ฃ
- 500 g Beef mince (ground beef)(80/20 lean to fat ratio is ideal for flavour.)
- 800 g Shortcrust pastry(Store-bought or homemade. You'll need enough for a base and lid for 6 individual pies or one large pie.)
- 1 medium Onion(Finely chopped.)
- 1 medium Carrot(Finely diced.)
- 250 ml Beef stock(Good quality stock will enhance the flavour.)
- 2 tbsp Tomato puree
- 1 tbsp Worcestershire sauce
- 2 tbsp Flour(For thickening the filling.)
- 2 tbsp Vegetable oil or beef dripping
- to taste Salt and freshly ground black pepper
- 1 large Egg(Beaten, for egg wash.)
- for serving Mashed potatoes(Creamy mashed potatoes are essential.)
- 500 ml Liquor (parsley sauce)(See separate recipe or use a good quality store-bought version. Typically made with butter, flour, milk, and fresh parsley.)
- optional Gravy(A rich beef gravy can be served alongside if desired.)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the meat filling: Heat the oil or dripping in a large, heavy-based pan or Dutch oven over medium-high heat. Add the beef mince and cook, breaking it up with a spoon, until deeply browned. This browning is crucial for flavour. Drain off any excess fat.
โฑ๏ธ 10 minutes - 2
Add the finely chopped onion and diced carrot to the pan. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes. Stir in the tomato puree and cook for another minute until it darkens slightly.
โฑ๏ธ 7 minutes - 3
Sprinkle the flour over the meat and vegetables and stir well to coat everything. Cook for 1-2 minutes to cook out the raw flour taste. Gradually pour in the beef stock, stirring constantly to prevent lumps. Add the Worcestershire sauce.
โฑ๏ธ 5 minutes - 4
Bring the mixture to a simmer, then reduce the heat to low. Cover and cook gently for at least 30-45 minutes, or until the sauce has thickened and the flavours have melded. Stir occasionally. Season generously with salt and freshly ground black pepper to taste. The filling should be rich and flavourful.
โฑ๏ธ 45 minutes - 5
Preheat your oven to 200ยฐC (400ยฐF). Lightly grease 6 individual pie dishes or one large pie dish. Roll out about two-thirds of the shortcrust pastry and line the dishes, pressing it gently into the base and up the sides. Trim any excess pastry.
โฑ๏ธ 15 minutes - 6
Spoon the cooled meat filling evenly into the pastry-lined dishes. Ensure the filling is not too hot when adding it to the pastry.
โฑ๏ธ 5 minutes - 7
Roll out the remaining pastry to create lids for the pies. Moisten the rim of the pastry base with a little water, then place the lid on top. Crimp the edges firmly to seal, and cut a small slit in the centre of each lid to allow steam to escape. Brush the tops with the beaten egg wash for a golden finish.
โฑ๏ธ 10 minutes - 8
Bake the pies in the preheated oven for 25-30 minutes for individual pies, or 35-40 minutes for a large pie, until the pastry is golden brown and crisp, and the filling is bubbling. If the pastry starts to brown too quickly, you can loosely cover it with foil.
โฑ๏ธ 30-40 minutes - 9
While the pies are baking, prepare your mashed potatoes and warm the liquor (parsley sauce) gently. Ensure the liquor is smooth and heated through, but not boiling.
โฑ๏ธ 10 minutes - 10
Serve the hot pies immediately with generous portions of creamy mashed potatoes and a good ladleful of warm liquor. Offer gravy on the side if desired.
๐ก ์ ๋ฌธ๊ฐ ํ
- โThe 'liquor' is a traditional parsley sauce, often made with a bรฉchamel base and plenty of fresh parsley. It's essential for authentic Pie and Mash.
- โThis dish is a cornerstone of East End London's culinary heritage, often associated with working-class traditions.
- โWhile traditionally served with liquor, some enjoy it with jellied eels for a truly classic experience.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- For a richer pie, use a mix of beef mince and diced steak.
- Add other root vegetables like parsnips or swede to the filling.
- Serve with a side of pickled cockles or gherkins for a tangy contrast.