Authentic London Pie Mash And Liquor Recipe

History has always been an essential part of human experience and culture. It shapes our identity, informs our decisions, and helps us understand our place in the world. Similarly, the history of traditional British cuisine plays a crucial role in preserving the country’s culinary heritage. One such dish that has been a staple of London’s East End for over a century is Pie Mash and Liquor.

Pie Mash and Liquor is a savory dish made with mashed potatoes, minced beef pie, and a parsley sauce called “liquor.” This iconic dish originated in Victorian-era London, where it was a popular meal among the working-class population. Despite its humble origins, Pie Mash and Liquor has gained a cult following in recent years and is now considered a classic British dish.

To make Pie Mash and Liquor, you need to follow a specific recipe that has been passed down through generations. In this article, we will explore the history of Pie Mash and Liquor and provide you with a step-by-step guide on how to make it at home. Whether you are a fan of traditional British cuisine or want to try something new, Pie Mash and Liquor is an excellent choice that offers a unique taste and a glimpse into the country’s culinary history.

Flour And Butter Pastry

To make London pie mash and liquor, first, prepare the pastry by mixing 225 grams of flour and 115 grams of butter in a bowl until it resembles breadcrumbs. Gradually add chilled water and mix until the dough comes together. Roll out the pastry on a floured surface and line a 20cm pie dish, then chill in the fridge.

For the filling, cook 300 grams of diced beef in a frying pan until browned. Add 1 diced onion and cook until soft, then stir in 1 tablespoon of flour and cook for another minute. Pour in 200ml of beef stock and bring to the boil, then simmer until the mixture thickens. Season with salt and pepper, then pour the filling into the pastry case.

For the liquor, boil 500ml of water in a pan and add 1 beef stock cube, 1 tablespoon of vinegar, and a pinch of pepper. Mix 1 tablespoon of flour with a little bit of cold water to form a paste, then whisk into the pan until thickened.

To serve, place a dollop of mashed potatoes on top of the pie, and pour over the liquor.

Mashed Potatoes And Parsley

To make London pie mash and liquor, start by preparing the mashed potatoes. Peel and chop 2 pounds of potatoes and boil them until they’re soft. Drain the water and mash the potatoes with a potato masher or fork. Add a pinch of salt, a pinch of pepper, and 1/2 cup of milk to the mashed potatoes and continue to mash until you have a smooth consistency.

For the parsley liquor, finely chop a handful of fresh parsley leaves. Heat 1 cup of chicken or vegetable stock in a saucepan on medium heat. Add the chopped parsley and 1 tablespoon of unsalted butter to the stock and stir well. Cook for a couple of minutes until the butter has melted and the parsley is fragrant.

To serve the London pie mash and liquor, spoon a generous amount of mashed potatoes onto a plate and make a well in the center. Pour the parsley liquor into the well and enjoy with a traditional London pie, such as a meat pie or eel pie. The combination of creamy mashed potatoes with the slightly tangy parsley liquor makes for a classic British dish that is hearty and satisfying.

Eel Broth And Flour

To make London pie mash and liquor, the traditional pie filling is made with a mixture of minced beef, onions, and beef stock. However, the real star of the dish is the creamy, parsley-infused liquor that is made by simmering eel broth, flour, and water.

To make the eel broth, eel bones and heads are simmered in water with onion, celery, and carrots for several hours until a rich, flavorful broth is produced. Once the broth has been strained and reduced, a mixture of flour and water is added to create a thick, creamy base.

To make the liquor, the eel broth mixture is then seasoned with salt and pepper and freshly chopped parsley is added to give it a vibrant green color and fresh flavor. The liquor is then served hot and poured over a generous serving of mashed potatoes and a savory minced beef pie.

London pie mash and liquor is a classic dish that has been enjoyed in East London for generations, and is a must-try for anyone looking for a hearty, comforting meal.

Salt And White Pepper

To make London pie mash and liquor, salt and white pepper are essential ingredients for seasoning. Start by cooking beef or lamb, onions, and a beef stock cube until the meat is tender. Meanwhile, peel and boil potatoes until soft and then mash them with butter, salt, and white pepper until smooth.

To make the liquor, melt butter in a pan and add flour to create a roux. Slowly pour in some of the stock from the cooked meat while whisking to create a thick sauce. Add some parsley, white pepper, and a splash of vinegar for a tangy flavor.

To assemble the dish, put a portion of the mash onto a plate, scoop some of the cooked meat on top, and then pour the liquor over the meat. The dish can be garnished with some parsley or chili flakes for added flavor. The salty flavor from the salt works together with the spicy kick from the white pepper for a well-seasoned dish.

Butter And Whole Milk

To make london pie mash and liquor, first prepare the pie filling by cooking beef with onions, carrots, and beef stock. For the mashed potatoes, boil peeled potatoes until tender and mash them with whole milk and butter, adding salt to taste.

how to make london pie mash and liquor

To make the liquor, heat butter in a pan until melted and add freshly chopped parsley, mixed with finely chopped shallots and garlic. Cook for a few minutes until soft, then add flour and cook for a further minute. Slowly pour in beef stock while stirring, and add a splash of Worcestershire sauce and ground black pepper. Let the mixture simmer for 5-10 minutes until thickened.

To serve, place the pie filling in a bowl and spoon the mashed potatoes on top. Pour the hot liquor over the top of the potato and serve immediately. Enjoy the hearty and comforting flavors of London pie mash and liquor.

how to make london pie mash and liquor

Onion And Celery Salt

To make London pie mash and liquor, onion and celery salt is an important ingredient in the dish. Firstly, to make the pie mash filling, boiled minced beef is mixed with diced onions, salt, and pepper, and then allowed to cool. For the mashed potato topping, boiled and mashed potatoes are mixed with butter, salt, and milk until smooth. To make the liquor, chopped onions are fried in a pan with butter until caramelized. Flour is then added to make the roux before chicken stock is added and stirred to make the gravy. To enhance its flavor, onion and celery salt is added to the gravy and simmered for a few minutes. Once everything is ready, a layer of pie filling is placed in a plated foil pie dish and topped with mashed potatoes. The pie is then baked in the oven until golden brown. The liquor is served on a separate dish and poured onto the pie and mash to create a moist and delicious dish, complete with the savory flavors of onion and celery salt.

Parsley And Beef Stock

To make a traditional London pie mash and liquor, you will need a few key ingredients including fresh parsley and beef stock. Begin by making your pie filling. Cook your beef with onions and beef stock until the mixture is fully cooked.

To make the parsley liquor, you will need to finely chop fresh parsley and mix it with butter, cornflour, and the beef stock used to cook the meat. Stir this mixture over medium heat until it thickens, then pour it over your pie filling.

For the mashed potatoes, boil peeled potatoes in salted water until they are soft. Mash the potatoes with a bit of butter and milk until smooth.

how to make london pie mash and liquor

To assemble your London pie mash and liquor, place the pie filling in a dish and pour the parsley liquor over the top. Serve alongside the mashed potatoes.

The combination of the rich beef pie filling with the fresh, herby parsley liquor and creamy mashed potatoes is a beloved British classic. This dish has been enjoyed for generations and is sure to be a hit with anyone looking for a hearty, comforting meal.

Dried Sage And Thyme

To make London pie mash and liquor, you need to use dried sage and thyme. Start by boiling potatoes until soft, then mash them with butter, milk, and salt. Next, mix minced beef, onion, garlic, dried sage, dried thyme, salt, pepper, and suet in a bowl. Press the mixture into a deep, ovenproof dish lined with shortcrust pastry. Cover with more pastry, then bake in the oven until the pastry is golden and the filling is cooked through.

how to make london pie mash and liquor

For the liquor, mix water, dried parsley, dried sage, dried thyme, salt, pepper, and beef stock in a saucepan. Bring to the boil, then reduce heat and simmer for 10 minutes. Add a splash of vinegar and some green food coloring, then serve with the pie mash.

how to make london pie mash and liquor

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Mustard Powder And Vinegar

To make London pie mash and liquor, you need a tablespoon of mustard powder and a tablespoon of vinegar. First, boil 1kg of peeled and chopped potatoes until tender. Drain and mash the potatoes with butter, salt and pepper. Spread the mashed potatoes evenly into a pie dish. Add a layer of sliced onions and a layer of cooked, chopped meat (such as beef or lamb) on top of the mashed potatoes. In a separate pan, sauté a bunch of chopped parsley with a tablespoon of butter. Spread the parsley over the meat. In another pan, mix 500ml of water with the mustard powder and vinegar. Bring to a boil and pour it into the pie dish. Bake in the oven at 180 degrees Celsius for 30 minutes until the liquid has thickened. To serve, pour liquor (made from a mixture of parsley, flour, water and more vinegar) over the pie and mash. Enjoy your delicious London pie mash and liquor!

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Cold Water And Cornflour.

To make London Pie Mash and Liquor, cold water and cornflour can be used to thicken the gravy-like Liquor. Firstly, dissolve cornflour in cold water to form a smooth paste. Then, boil the water and add the paste to the boiling water, stirring constantly. Boil the mixture for a few minutes until it thickens. The quantity of cornflour and water used depends on the desired thickness of the Liquor. Once thickened, the mixture is seasoned with salt, vinegar, and parsley for flavoring.

Overall, cornflour acts as a thickening agent in the making of London Pie Mash and Liquor. This traditional dish’s unique flavor and texture come from combining the thick Liquor and creamy mashed potatoes. The use of cold water and cornflour to thicken the Liquor is a cost-effective method and provides a smooth and consistent texture. Making London Pie Mash and Liquor requires a certain level of skill and attention to detail to ensure the perfect balance of flavors and consistency.

Final scene

In conclusion, making a traditional London pie, mash, and liquor dish is a simple and satisfying process that anyone can do at home with a little bit of practice. The key to a delicious pie is in the filling – using quality cuts of meat, onions, and a flavorful gravy. The mashed potato should be creamy and buttery, and the liquor should be made with parsley and eel or fish stock for a truly authentic taste. While it may take some effort to get all the components just right, the end result is a hearty and flavorful meal that will warm you up on even the coldest of nights.

To begin, start by selecting your meat and preparing the filling. For example, you can use beef, lamb, or a combination of the two. Brown the meat in a pan with onions, garlic, and your preferred seasonings until it starts to caramelize. Add water or beef/lamb stock, bring it to a boil, and let it simmer until the meat is tender and the sauce is thick and rich.

Next, make the mashed potatoes by boiling potatoes until they’re soft, then mashing them with butter and milk until they’re creamy.

For the liquor, start by making a roux with butter and flour. Add parsley and fish stock or eel stock, then bring to a simmer until thickened.

To put everything together, assemble your pie by layering the meat filling on the bottom of a dish, then spooning the mashed potatoes on top. Pour the liquor over the potatoes, and bake until everything is heated through and the top is golden and crispy.

Enjoy your homemade London pie, mash, and liquor with a pint of ale or a cup of tea, and revel in the fact that you’ve mastered a quintessentially British dish.