Pie Mash and Liquor is a traditional British dish that has been a staple of London street food since the 19th century. This hearty combination consists of a savory meat pie, creamy mashed potatoes, and a parsley sauce known as “liquor.” Whether you are trying it at home, serving it in a café, or adding it to a restaurant menu, understanding this classic dish enhances both the taste and presentation experience.
This guide covers the origins of Pie Mash and Liquor, step-by-step preparation, serving tips, variations, storage advice, and recommendations for professional presentation and packaging.
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What Is Pie Mash and Liquor?
Pie Mash and Liquor is a comforting meal that typically consists of:
- Pie: Usually minced beef or other savory fillings encased in a shortcrust or puff pastry.
- Mash: Creamy mashed potatoes, often made with butter and milk.
- Liquor: A parsley-based sauce, traditionally made from the water used to cook jellied eels, parsley, and stock.
The dish is iconic in East London, often served at “Pie & Mash Shops” for lunch or dinner. Modern variations have expanded to include different fillings, gravies, and vegetarian options.
History of Pie Mash and Liquor
The dish dates back to the mid-19th century in the working-class neighborhoods of London. Originally, it was served with jellied eels, which were abundant in the Thames. Over time, meat pies became more common, and the parsley liquor sauce became the signature accompaniment.
Key points about its history:
- Originated in East London’s working-class areas.
- Served in traditional “Pie and Mash Shops.”
- Associated with comfort food, affordability, and local culture.
Ingredients for Pie Mash and Liquor
Classic Meat Pie
- Minced beef or lamb
- Onion, herbs, and seasoning
- Shortcrust or puff pastry
Mashed Potatoes
- Potatoes (floury varieties like Maris Piper)
- Butter and milk or cream
- Salt and pepper
Parsley Liquor Sauce
- Fresh parsley
- Butter or drippings
- Flour (for thickening)
- Stock or water
- Salt and pepper
How to Make Pie Mash and Liquor
Step 1: Prepare the Meat Pie
- Preheat the oven to 200°C (390°F).
- Make a filling by combining minced meat, sautéed onions, herbs, and seasoning.
- Line a pie tin with pastry, add the filling, and top with pastry lid.
- Brush with egg wash for golden color and bake for 25–30 minutes.
Step 2: Make the Mash
- Boil peeled potatoes until tender.
- Mash with butter, milk, salt, and pepper to a creamy consistency.
Step 3: Make the Liquor Sauce
- In a saucepan, melt butter or use pie drippings.
- Stir in flour to form a roux.
- Add stock or cooking water gradually, whisking to avoid lumps.
- Add finely chopped parsley and season to taste.
Step 4: Assemble
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Place a pie on the plate, add a generous serving of mash, and pour the parsley liquor over the top. Serve hot.
Variations of Pie Mash and Liquor
Vegetarian Version
- Replace meat pie with mushroom or lentil pie.
- Use vegetable stock in the liquor sauce.
Seafood Pie Version
- Incorporate fish or prawn pie.
- Adjust liquor to a lighter sauce with dill and lemon zest.
Modern Twist
- Use mashed sweet potatoes or root vegetables.
- Add a gravy reduction to liquor for depth of flavor.
Serving Tips
Traditional Presentation
- Serve on a white plate for contrast.
- Pour liquor over mash generously.
- Add a side of green peas for color and nutrition.
For Cafés and Bakeries
- Offer Pie Mash and Liquor as a lunch special.
- Serve in takeaway boxes with separate compartments for mash and pie to maintain presentation.
Pairings
- Traditional: Pickled beetroot or sprats.
- Modern: Mixed salad or steamed seasonal vegetables.
- Drinks: Ale, cider, or a soft drink for casual dining.
How to Store Pie Mash and Liquor
Meat Pie
- Refrigerate leftover pies in airtight containers for 3–4 days.
- Freeze pies individually for up to 2 months. Reheat in oven for best results.
Mashed Potatoes
- Refrigerate separately for up to 2 days.
- Reheat with a splash of milk or butter to restore creaminess.
Liquor Sauce
- Store in a sealed container in the fridge for up to 3 days.
- Reheat gently on stovetop; whisk to recombine before serving.
FAQs About Pie Mash and Liquor
What is “liquor” in Pie Mash and Liquor?
Liquor is a parsley-based sauce traditionally made from the water used to cook eels or stock, thickened with butter and flour.
Can I make Pie Mash and Liquor vegetarian?
Yes. Replace meat pies with mushroom, lentil, or vegetable pies and use vegetable stock in the liquor sauce.
Can I make Pie Mash and Liquor ahead of time?
Yes. Pies and mash can be prepared in advance; assemble and reheat before serving. Liquor sauce should be freshly reheated.
Conclusion
Pie Mash and Liquor is a quintessential British comfort food that combines hearty pies, creamy mashed potatoes, and flavorful parsley liquor. It’s a dish that satisfies both taste and nostalgia, whether served at home, in cafés, or in bakery menus. By following proper preparation, presentation, and storage techniques, you can serve this classic meal professionally or recreate it authentically in your kitchen.
