Pie and mash

File:Pie, mash and liquor.jpg

A traditional serving of pie, mash, and liquor

Pie and mash is a traditional working-class food, originating in the East End of London. It consists of a meat pie, mashed potatoes, and a parsley sauce known as liquor.

History

Pie and mash shops have been a staple of London cuisine since the 19th century. Originally, the pies were made with eels, which were plentiful in the River Thames. Over time, the filling has evolved to include minced beef, but the traditional eel pie is still available in some shops.

Preparation

The meat pie is typically made with a shortcrust or puff pastry, filled with minced beef or eels. The mashed potatoes are served alongside the pie, and the dish is completed with a generous serving of liquor. Liquor is a green sauce made from the water used to cook the eels, thickened with flour and flavored with parsley.

Cultural Significance

Pie and mash is more than just a meal; it is a cultural icon of London. It represents the history and heritage of the East End and is often associated with the Cockney community. Many pie and mash shops have been family-run for generations, maintaining traditional recipes and methods.

Modern Variations

While the classic pie and mash remains popular, modern variations have emerged. Some shops offer vegetarian pies, and different types of meat fillings, such as chicken or lamb, are also available. Despite these variations, the traditional beef pie with mash and liquor remains the most popular choice.

Related Pages

• British cuisine
• Cockney
• East End of London
• Eel
• Meat pie