Propah Eastend Pie Mash and Liquor Recipe
Discover the authentic taste of London's East End with this classic pie, mash, and liquor recipe.
Propah Eastend Pie Mash and Liquor: A Taste of London’s East End
There’s a certain magic in the streets of London’s East End, where the aroma of golden pies, creamy mashed potatoes, and vibrant parsley liquor fills the air. This iconic dish, known as pie, mash, and liquor, is a true British classic that has warmed the hearts and bellies of generations. In this article, we’ll dive deep into the history, ingredients, and step-by-step process of making this comforting meal at home, just like the original pie and mash shops of London.
What Is Pie, Mash, and Liquor?
Pie, mash, and liquor is a traditional British dish that originated in the East End of London. It consists of a savory meat pie, creamy mashed potatoes, and a unique green sauce called liquor, made from fish stock, flour, and fresh parsley. This hearty meal is a staple of London’s working-class cuisine and is celebrated for its simplicity, affordability, and rich flavor.
The History of Pie, Mash, and Liquor
The origins of pie, mash, and liquor can be traced back to the 19th century, when it became a popular meal among the working-class communities of London’s East End. The dish was created as a cheap and filling option for laborers and dockworkers, who needed a substantial meal to fuel their long days. Over time, pie, mash, and liquor became a symbol of East End culture and a beloved comfort food for Londoners.
Today, the dish is still served in traditional pie and mash shops throughout London, where it continues to be enjoyed by locals and visitors alike. The recipe has remained largely unchanged, preserving the authentic flavors and techniques that have made it a classic.
Ingredients for Propah Eastend Pie Mash and Liquor
To make this traditional dish, you’ll need a few simple ingredients. Here’s what you’ll need for each component:
For the Pie
- 500g beef mince (20% fat is ideal)
- 500ml beef stock
- ½ teaspoon Sarson’s Browning (optional, for color)
- 250g plain flour (for suet pastry base)
- 150g suet
- 5g baking powder
- Pinch of salt
- 125ml cold water
- 150g plain flour (for shortcrust pastry lid)
- 75g cold butter, cubed
- Pinch of salt
- 3 tablespoons water
- Splash of milk (for glazing)
For the Mash
- 1.5kg white potatoes, chopped
For the Liquor
- 900ml fish stock (2 Knorr fish stock cubes)
- 5 tablespoons plain flour
- 180ml cold water
- 2 handfuls fresh parsley, finely chopped
- Black pepper and salt, to taste
Step-by-Step Recipe
Follow these steps to create an authentic East End pie, mash, and liquor at home:
1. Prepare the Pie Filling
- Heat a frying pan over medium heat and add the beef mince and onion. Cook until browned, about 8-10 minutes.
- Add the beef stock, Worcestershire sauce, salt, and pepper. Simmer gently for 10 minutes until the mixture thickens slightly. Remove from heat and let cool.
2. Make the Suet Pastry Base
- In a mixing bowl, combine the plain flour, suet, baking powder, and salt.
- Add the cold water and mix until a dough forms. Knead briefly and set aside.
3. Make the Shortcrust Pastry Lid
- In another bowl, sift the plain flour and add the cold butter and salt. Rub the butter into the flour until it resembles breadcrumbs.
- Add the water, one tablespoon at a time, until a dough forms. Knead briefly and set aside.
4. Assemble the Pies
- Roll out the suet pastry and use it to line 4 small pie dishes or one large pie dish.
- Fill the pastry-lined dishes with the cooled minced beef mixture.
- Roll out the shortcrust pastry and cover the pies. Crimp the edges to seal and cut a small slit in the center.
- Brush the top of the pies with beaten egg and bake in a preheated oven at 200°C (180°C fan)/400°F/Gas Mark 6 for 25-30 minutes, or until golden brown and crisp.
5. Prepare the Mash
- Place the chopped potatoes in a large saucepan of cold salted water. Bring to a boil and cook for 15-20 minutes, or until tender.
- Drain the potatoes and mash them until smooth. Traditionally, no butter or milk is added to the mash, as the liquor provides enough flavor.
6. Make the Liquor
- Melt the butter in a small saucepan and stir in the plain flour to form a roux. Cook for 2 minutes.
- Gradually whisk in the fish stock, then add the chopped parsley and white vinegar.
- Simmer gently for 5 minutes, stirring constantly, until thickened. Adjust seasoning as needed.
7. Serve and Enjoy
- Serve the pies alongside a generous dollop of creamy mashed potatoes and drizzle with parsley liquor.
- Enjoy your authentic East End feast!
Nutritional Information
Here’s a breakdown of the nutritional content for a serving of pie, mash, and liquor:
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 4754 | 238% |
| Total Fat | 218.5g | 280% |
| Saturated Fat | 97.2g | 486% |
| Cholesterol | 963mg | 321% |
| Sodium | 6742mg | 293% |
| Total Carbohydrate | 508.8g | 185% |
| Dietary Fiber | 36.8g | 131% |
| Total Sugars | 40.2g | 80% |
| Protein | 190.3g | 381% |
| Vitamin D | 2.7mcg | 13% |
| Calcium | 650mg | 50% |
| Iron | 36.3mg | 202% |
| Potassium | 6950mg | 148% |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Frequently Asked Questions (FAQs)
Q: What is the origin of pie, mash, and liquor?
A: Pie, mash, and liquor originated in the East End of London in the 19th century as a cheap and filling meal for working-class communities.
Q: Can I use fresh beef mince instead of frozen?
A: Yes, fresh beef mince can be used, but frozen beef is often preferred as it breaks down better during cooking.
Q: Is it necessary to add butter or milk to the mash?
A: Traditionally, no butter or milk is added to the mash, as the liquor provides enough flavor. However, you can add them if you prefer a richer mash.
Q: What is the purpose of Sarson’s Browning in the recipe?
A: Sarson’s Browning is used to give the pie filling a darker color, but it is optional and can be omitted if not available.
Q: Can I make the liquor with vegetable stock instead of fish stock?
A: Yes, vegetable stock can be used as a substitute for fish stock, but the flavor will be slightly different.
Tips for the Perfect Pie, Mash, and Liquor
- Use a good quality beef mince with a higher fat content for a juicier filling.
- Don’t overwork the pastry dough, as this can make it tough.
- Let the pie filling cool before assembling the pies to prevent the pastry from becoming soggy.
- For a richer flavor, use homemade stock instead of stock cubes.
- Chop the parsley finely to ensure it blends well into the liquor.
Conclusion
Pie, mash, and liquor is more than just a meal—it’s a piece of London’s history and a testament to the ingenuity and resilience of the East End community. With its simple ingredients and comforting flavors, this dish continues to bring people together and evoke a sense of nostalgia. Whether you’re a Londoner or a curious foodie, making pie, mash, and liquor at home is a delicious way to experience a true British classic.
