Traditional London Pie and Mash with Liquor

🧂 Ingredients

• 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.)

👨‍🍳 Instructions

1. 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.

   ⏱️ 10 minutes
2. 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.

   ⏱️ 7 minutes
3. 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.

   ⏱️ 5 minutes
4. 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.

   ⏱️ 45 minutes
5. 5

   Preheat your oven to 200°C (400°F). 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.

   ⏱️ 15 minutes
6. 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.

   ⏱️ 5 minutes
7. 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.

   ⏱️ 10 minutes
8. 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.

   ⏱️ 30-40 minutes
9. 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.

   ⏱️ 10 minutes
10. 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.

💡 Pro Tips

• ✓The 'liquor' is a traditional parsley sauce, often made with a béchamel base and plenty of fresh parsley. It's essential for authentic Pie and Mash.
• ✓This dish is a cornerstone of East End London's culinary heritage, often associated with working-class traditions.
• ✓While traditionally served with liquor, some enjoy it with jellied eels for a truly classic experience.

🔄 Variations

• 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.

🥗 Nutrition

Per serving