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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.
🧂 食材
- 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.)
👨🍳 步驟
- 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
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
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
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
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
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
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
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
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
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.
💡 專業提示
- ✓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.
✨ 創意點子
發揮創意，製作屬於您自己的食譜版本
- 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.