The Ultimate Guide to Pie and Mash: A Traditional Recipe

Pie and mash, a beloved dish of London's East End, is surprisingly simple to make at home. This guide will walk you through creating a delicious, authentic pie and mash experience, complete with a traditional liquor.

Understanding the Ingredients: The Foundation of Great Pie and Mash

Before we dive into the recipe, let's understand the key components that make this dish so special. The success hinges on quality ingredients:

• The Filling (the "Pie"): Traditionally, this is minced beef, slow-cooked with onions and flavorful spices. We'll focus on a classic recipe, but variations exist using lamb or even vegetables.
• The Mash: Fluffy, creamy mashed potatoes are essential. Avoid overly lumpy or dry mash for the best experience.
• The Liquor: This isn't alcoholic! It's a parsley-based gravy that adds a unique, fresh, and herbaceous flavor to the dish. This is a key element often overlooked in homemade versions.

The Pie Recipe: A Step-by-Step Guide

This recipe focuses on a rich, flavorful minced beef filling. Adjust seasoning to your preference.

Yields: 6 servings Prep time: 20 minutes Cook time: 2 hours

Ingredients:

• 500g minced beef
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 1 tbsp beef stock powder or cube (dissolved in 100ml water)
• 1 tsp dried thyme
• 1 tsp dried marjoram
• ½ tsp ground black pepper
• Salt to taste
• 2 tbsp plain flour
• 1 tbsp olive oil
• 1 tbsp tomato puree

Instructions:

1. Brown the Beef: Heat the olive oil in a large pan over medium-high heat. Add the minced beef and brown thoroughly, breaking it up with a spoon.
2. Sauté the Aromatics: Add the onion and garlic to the pan and cook until softened, about 5 minutes.
3. Bloom the Spices: Stir in the thyme and marjoram, cooking for another minute until fragrant.
4. Add the Liquid: Pour in the dissolved beef stock, tomato puree, and flour. Stir well to combine and create a thickening sauce.
5. Simmer: Reduce the heat to low, cover, and simmer for at least 1.5 hours, or until the beef is tender and the sauce has thickened. Season generously with salt and pepper.

The Mash: Achieving Perfect Creaminess

While the pie simmers, prepare your mashed potatoes:

Ingredients:

• 1kg potatoes, peeled and chopped
• 50g butter
• 50ml milk (or more, to adjust consistency)
• Salt and pepper to taste

Instructions:

1. Boil the Potatoes: Boil the potatoes in salted water until tender (easily pierced with a fork).
2. Drain and Mash: Drain the potatoes and return them to the pot. Mash thoroughly.
3. Add Butter and Milk: Gradually add the butter and milk, mashing until smooth and creamy. Season with salt and pepper.

The Liquor: The Secret Ingredient

The liquor is what truly elevates pie and mash.

Ingredients:

• 1 bunch fresh parsley, finely chopped
• 50g butter
• 50ml water
• Salt and pepper to taste

Instructions:

1. Melt the Butter: Melt the butter in a saucepan over low heat.
2. Sauté Parsley: Add the chopped parsley and cook gently for 2-3 minutes until softened, being careful not to brown it.
3. Add Water: Stir in the water and simmer for a few minutes to create a flavorful sauce. Season with salt and pepper.

Serving Your Pie and Mash: The Finishing Touches

Serve the rich beef pie generously over a mound of fluffy mashed potatoes. Drizzle generously with the vibrant green parsley liquor. Enjoy this taste of traditional London!

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