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Pie and Mash with Liquor
A traditional East London dish, pairing a minced beef pie with creamy mashed potato and a herby parsley liquor sauce.
Total time
60 min
Prep
30 min
Cook
30 min
Difficulty
medium
Cuisine
British
Ingredients
1 sheetshortcrust pastry
500gbeef mince
1onion, finely diced
1 tbspWorcestershire sauce
1 cupbeef stock
salt and pepperto taste
1kgfloury potatoes, boiled and mashed with butter and milk
50gbutter
3 tbspplain flour
500mlvegetable or chicken stock
1 cupfresh parsley, finely chopped
1 tspwhite wine vinegar
Instructions
1
Brown mince and onion. Add Worcestershire and stock. Simmer 15 minutes. Cool.
2
Line pie tins with pastry, fill with mince, cover with pastry lid. Bake at 200°C for 25 minutes.
3
Make liquor: melt butter, stir in flour, add stock and simmer. Remove from heat and stir in parsley and vinegar. Season.
4
Serve pie alongside mash with liquor poured generously over.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
685
Protein
40.9g
Fat
33.7g
Carbs
56.8g
Fiber
8.2g
Sodium
414mg
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