Pie & Mash
Pie and Mash is a traditional working-class meal that originated in the East End of London.
History
The meal originated during the 19th century. At the time, the dish was an inexpensive and filling food for laborers and dock workers. Early pie shops often served eel pies because eels were plentiful in the River Thames.
Over time, the dish evolved into the more familiar version: a minced beef pie served with mashed potatoes and a distinctive parsley sauce known as liquor.
The dish is most strongly associated with East London, although it can now be found throughout the city and in parts of southeast England. Traditional pie-and-mash shops still serve the dish much as they did over a century ago, often alongside jellied eels, another classic East London specialty.
Shops
Specialized pie-and-mash shops became common across London, many decorated with traditional tiled interiors. Famous historic shops include M. Manze a mile south of Tower Bridge and 300 meters North of the Old Kent Road and F. Cooke in Hoxton. Castle’s Pie & Mash on Royal College Street in Camden is another classic pie and mash eatery in business since 1934. M. Manze has two other branches at 105 Peckham High Street in Peckham and 226 High Street, Sutton.
Manze’s Pie and Mash in Deptford (now closed)
Recipe
Ingredients
Shortcrust pastry
500 g minced beef
1 small onion, finely chopped
Beef stock or gravy
Potatoes for mashing
Parsley, flour, butter, and stock for the liquor sauce
Salt and pepper
Method
Make the filling: Cook the onion and minced beef in a pan until browned. Add seasoning and a little stock or gravy, then simmer until thick.
Prepare the pie: Line a small dish with shortcrust pastry, fill with the beef mixture, and cover with another pastry layer.
Bake: Bake at about 180 °C until the pastry is golden and crisp.
Make the mash: Boil potatoes until soft, then mash with butter and salt.
Prepare the liquor: Make a light sauce by cooking flour and butter together, then adding stock and chopped parsley.
Serving: Serve the hot pie with a generous portion of mashed potatoes and pour the parsley liquor over the top.
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