Best 3 Pie Mash With Parsley Liquor Recipes

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Indulge in the delectable flavors of British comfort food with Pie and Mash, a classic dish that has captured the hearts of Londoners for centuries. This savory meal consists of a hearty meat pie, traditionally filled with minced beef, enveloped in a golden, flaky pastry crust. Accompanying the pie is a generous serving of fluffy mashed potatoes, providing a creamy and comforting contrast to the robust pie. To elevate the experience, a rich parsley liquor, brimming with aromatic herbs, is poured over the pie and potatoes, adding an extra layer of flavor and moisture. This iconic dish is often served with a side of vibrant green liquor, a vinegar-based condiment that adds a tangy kick to each bite. Discover the authentic recipes for Pie, Mash, Parsley Liquor, and Green Liquor within this article, and embark on a culinary journey to savor the essence of traditional British cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

PIE MASH AND LIQUOR



Pie Mash and Liquor image

This a proper pie mash and liquor recipe, that looks and tastes just like the original pie and mash shops in London. We show you every step of the way how to make pie mash and liquor from scratch using simple, and best of all cheap ingredients. A homemade suet base pastry, minced beef filling, shortcrust pastry lid, oven-baked and served with simple mash and liquor, a green sauce made from stock, flour and parsley. This traditional high-calorie cockney dinner will become a new family favourite.Makes 4 individual pies, enough for 1 per person.

Provided by Luke and Kay - Flawless Food

Categories     Dinner     Lunch

Time 1h10m

Number Of Ingredients 21

500 g Beef mince 20% (We find frozen beef breaks down better than fresh - 5% or 12% mince will work too.)
500 ml Beef stock (Knorr beef stock pots are the best.)
½ tsp Sarson's Browning (see blog post for substitute)
250 grams Plain flour
150 grams Suet
5 grams Baking powder
Pinch of salt
125 ml Cold water
150 grams Plain flour
75 grams Cold butter cut into small cubes (plus extra butter to grease pie tins)
Pinch of salt
3 tbsp Water
splash of milk (to glaze the pastry lid)
900 ml Fish Stock (Use 2 x Knorr fish stock cubes (not the stock pot))
5 tbsp Plain flour
180 ml Cold water (¾ cup)
2 Handful's Fresh parsley (finely chopped)
Black Pepper & Salt (to taste)
1.5 kg White Potatoes (Chopped)
Salt
OPTIONAL to serve- Jellied eels

Steps:

  • Brown off the mince in a pan over medium-low heat for 7 minutes, breaking down into small pieces as it browns. (If using leaner mince you may need a bit of oil to prevent sticking)
  • Add beef stock, bring to a gentle boil then turn the heat off.
  • Add browning, stir through add black pepper and salt to taste
  • Leave to cool whilst making pastry. Preheat the oven at 180°C fan / 200°C conventional / 400°F/ Gas mark 6
  • Sieve flour into a mixing bowl.
  • Add a pinch of salt, suet and baking powder.
  • For best results use a stand mixer with a paddle attachment.Slowly combine the ingredients togetherOr use a wooden spoon to combine ingredients together.
  • Increase speed and add cold water a little at a timeIf using a spoon switch to your hands for easier mixing, try to work quickly you don't want the heat from your hands to ruin the pastry
  • Once all water has been added and the dough has formed into a ball. Remove from the bowl on to a well-floured worktop. Knead for a minute little until soft and pliable.
  • Divide the suet dough into 4, which should be about 100 grams each (this is enough to cover 4 pie tins measuring 16cm x 12cm). You will have some left still which you will use later to shape the pastry in the tins, so don't throw it away!
  • Roll out until 3 cm bigger all the way around the tin, repeat for all 4. Use plenty of flour whilst rolling to prevent sticking to pin or worktop. Keep to one side.
  • Sift out flour into a mixing bowl (you can use the same one from before).
  • Add cubed cold butter and salt use paddle attachment on medium speed to combine into breadcrumb texture.Or use your fingers to quickly rub butter into the flour, dont handle too much as the heat from your hands can melt the butter.
  • Add 1 tablespoon at a time of cold water to form a dough. Remove from the bowl and onto a floured worktop.
  • Knead into the flour, then divide into 4 pieces, they should weigh about 60g each.
  • Roll out until bigger than the pie dish, you want it to overlap the tin slightly. It will roll out thinner than the base.
  • It will roll out thinner than the base. See image top is the shortcrust lid and the bottom is the thicker base.
  • Place your potatoes into a large pan of cold water. Bring to a gentle boil. cook for about 20 minutes. Continue making the pies and come back to the mash later!
  • Once potatoes are soft enough, drain and put back into the pan to mash until smooth. Traditionally mash for this recipe does not have any butter or milk added as the liquor adds a rich enough flavour.
  • The 4 sheets of shortcrust should be rolled out smaller and thinner for the pie lid.The 4 sheets of suet pastry should be rolled out bigger and thicker for the pie base.
  • Use butter to grease the tins well, so pies are easy to remove when cooked.
  • Place the larger suet pastry base over the tin, use the ball of leftover pastry to gently push the pastry into the tins without tearing it.
  • Add the minced beef mixture equally into the 4 prepared suet pastry bases, pour any remaining stock in with them too.
  • Get a bowl of water and wet down the pastry edges with A LOT of water. Do not be shy here, it needs to be soaked well for the lid and base to stick together well. It doesn't matter if water drops into the beef mince.
  • Now place the pastry lids on top, DO NOT push the pastry lid down onto the mince filling. Think of it more like a drum stretching the pastry across to meet the edges!
  • Cup your hand and push the lid firmly onto the pie tin edges to seal.
  • Use a knife to cut down and around the pie tin edges.
  • Use a pastry brush to very gently glaze the lid with milk.
  • Ready to bake, place all 4 prepared pies onto a baking tin. Cook in the preheated oven at 180°C fan / 200°C conventional / 400°F/ Gas mark 6 for 25 minutes. Meanwhile, make your liquor.
  • If you want more brown on top, leave in for 5 more minutes.
  • Make up the fish stock from cubes with boiling water in a pan.
  • Add sieve flour into cold water, whilst whisking, to make sure it mixes well
  • When you are positive there are NO LUMPS in the flour and cold water. Slowly pour whilst whisking into the stock. Bring to the boil.
  • Use scissors instead of a knife to chop the parsley very finely, you want the green parsley juice in the pan, not on the chopping board!
  • Add parsley, salt and pepper, then lower to a simmer for 5 minutes. The liquor sauce is meant to be a thin sauce.
  • If you want it thicker repeat flour and cold water steps to prevent lumps from forming.
  • Ready to serve! Serve pie with a couple of scoops of mash potato and drizzle the liquor all over!
  • For a proper Eastend London Pie Mash and Liquor experience, serve with Chilli Vinegar and jellied eels!

Nutrition Facts : Calories 1565 kcal, Carbohydrate 171 g, Protein 73 g, Fat 65 g, SaturatedFat 35 g, TransFat 1 g, Cholesterol 148 mg, Sodium 30965 mg, Fiber 11 g, Sugar 22 g, ServingSize 1 serving

PIE & MASH WITH PARSLEY LIQUOR RECIPE - (3.8/5)



Pie & Mash with parsley liquor Recipe - (3.8/5) image

Provided by á-9642

Number Of Ingredients 20

FOR PIE:
1 1/2 lb. Lean minced beef
1/2 oz Vegetable oil or animal fat trimmings
1 Medium onion peeled and chopped
Garlic - 2 cloves, crushed
2 tsp Plain flour
2 tsp Tomato purée or one skinned and de-seeded tomato with seasoning and a little vinegar
1 tsp English mustard
Half tsp Allspice
3 oz Mushrooms finely chopped or any variety surplus from the vegetable market
Half a pint of brown ale from the pub.
14 oz pre-made Puff pastry or shortcrust or suet crust pastry or make your own.
2 tsp Milk or white of 1 egg.
FOR PARSLEY SAUCE:
1 oz Butter or margarine
1 oz Plain flour
1/2 pint chicken stock (really any stock will do)
4 tsp Fresh parsley, chopped finely
Salt and freshly ground pepper
Option - You can use milk, fish stock or potato juice with a little Marmite instead of water.

Steps:

  • PIE: Place the minced beef in the cooking fat in a hot frying pan and brown. Add the onion and garlic and keep the heat on for a further 2 minutes. Stir in the flour and tomato purée/tomato and cook for yet a further 2 minutes. Add the mustard, allspice, mushrooms and brown ale and bring slowly to the boil. Cover with lid and simmer for 20 minutes.Allow to cool. Turn the mixture into a 1¾-2 pint pie dish or 4 individual pie dishes. if using the smaller pie dishes, press pastry into each cup to form a base Roll the pastry out to cover the large pie dish or create individual lids for the smaller dishes. Cut the pastry to fit and press firmly onto the edge of the dish. Brush with milk or egg wash to glaze. Bake at 425 °F for 15 minutes for small pies or 20-25 minutes for the large dish or until the pie crust is golden brown. PARSLEY SAUCE: Melt the butter in a saucepan. Add the flour and cook gently for 1 minute. Gradually add the stock and bring to the boil, stirring continuously. Add the parsley and seasoning . Serve with pie above and mashed potatoes. Sufficient for 4 people.

PROPAH EASTEND PIE, MASH AND LICQOUR



Propah Eastend Pie, Mash and Licqour image

I'm an Essex girl by birth and an Eastender by heritage, so pie mash and licquor was a childhood treat. You can imagine my horror upon moving to Kent to find that no one outside of London has even heard of the dish, let alone tasted it. So I languished for years without. Sure, I could just get a meat pie and somemash, but normal meat pies are not the same, and the licqour is just impossible. Fortunately, through much experimenting my Mum and I now have a suitable substitute that tastes as good (or bad!) as the real thing!

Provided by Bunny Mazonas

Categories     Savory Pies

Time 55m

Yield 4 serving(s)

Number Of Ingredients 16

1 white onion
500 g beef mince
50 ml beef stock
2 teaspoons Worcestershire sauce
340 g self raising flour
225 g beef suet
4 tablespoons water
1 (425 g) packet premade puff pastry (I got lazy here)
2 pints fish stock
2/3 pint vegetable stock
30 g chopped fresh parsley
1 lb potato
cornflour
salt and pepper
chilli vinegar
1 (250 g) packet dried marrowfat peas

Steps:

  • To make the suet pastry base for the pies, combine the flour, suet and water with a pinch of salt, adding more water if needed, to form a rollable dough.
  • Roll the suet pastry very thin, approximately 2mm at most, and line buttered foil pie cases with it.
  • Finely chop the onion and brown, then add the beef mince. Cook until the beef is browned and add the beef stock, worcester sauce and salt and pepper to taste. Cook for 20 min on a medium heat, then drain excess juice and add a little cornflour to absorb the rest.
  • Meanwhile, peel, quarter and boil the potatoes.
  • Roll out the puff pastry (shortcrust is also acceptable) until almost as thin as the pastry bases and cut tops for each pie.
  • Spoon the beef mixture evenly amongst the pies, then apply the tops to the pie using a little water to moisten the edges for pinching.
  • Add about an inch of water to a roasting tray and put in the oven on a high heat. Sit the foil pie dishes in the water to steam cook the pies.
  • While the pies are cooking, combine the fish and vegetable stock in a pot with the parsley and a pinch of salt. Cook on a medium heat to a rolling boil. Add cornflour gradually until the sauce becomes thick and slightly translucent.
  • Once the potatoes are cooked to a soft, fluffy consistency drain them and mash without butter to produce a dry mash.
  • Prepare the dried peas according to packet instructions.
  • Once pies are brown on top, upturn them on a plate and serve upside-down, with a side of mash and mushy peas. Pour over with the licqour and chilli vinegar. The vinegar is essential for the licqour to taste right, but should be added separately. Lush!

Nutrition Facts : Calories 1914.4, Fat 121.6, SaturatedFat 50, Cholesterol 129.4, Sodium 802.5, Carbohydrate 152.4, Fiber 7.7, Sugar 3.5, Protein 49.2

Tips:

  • Use fresh, quality ingredients: This is especially important for the meat, potatoes, and parsley. Fresh ingredients will give your pie and mash the best flavor.
  • Don't overcook the meat: The meat should be cooked until it is just tender, but not tough. Overcooked meat will be dry and chewy.
  • Use a good quality beef stock: The beef stock is what gives the pie its rich flavor. Use a stock that is made with real beef bones, not bouillon cubes.
  • Don't overfill the pie: The pie should be filled to the brim, but not overflowing. If the pie is overfilled, it will be difficult to eat and the pastry will be soggy.
  • Serve the pie and mash with plenty of parsley liquor: The parsley liquor is what makes this dish so special. Be sure to serve it liberally.

Conclusion:

Pie and mash with parsley liquor is a classic British dish that is enjoyed by people of all ages. It is a hearty and flavorful dish that is perfect for a winter meal. If you have never tried pie and mash before, I encourage you to give it a try. You won't be disappointed!

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