Delicious Recipe for Pie Mash and Liquor: A Taste of Traditional British Comfort Food

Written by Jessica Lopez.

6 REVIEWS

| 4.5 AVERAGE

Published at 29-04-2024

Edited on 28-03-2025 | 9:00 AM

Main-Course Recipes

Course: Main Course

Cuisine: British

Difficulty: Moderate

Servings

4 servings

Prep Time

30 minutes

Cooking Time

1 hour

Total Time

1 hour 30 minutes

Fat

20g

Protein

15g

Carbohydrates

45g

Calories

500 kcal

Welcome to the ultimate comfort food experience with our delightful recipe for pie mash and liquor! If you’ve never tasted this classic British dish, you’re in for a treat. Originating from the bustling streets of London, pie mash and liquor is a heartwarming meal that combines savory meat pies, creamy mashed potatoes, and a rich parsley liquor sauce. This dish is not just food; it’s a slice of history and a celebration of British culinary tradition.

Imagine a flaky pastry shell cradling succulent meat, paired with fluffy mashed potatoes that melt in your mouth. The pièce de résistance? A generous drizzle of liquor, a flavorful parsley sauce that adds an aromatic touch to every bite. This recipe is perfect for cozy family dinners or when you want to impress guests with your cooking skills.

Plus, it’s easier to prepare than you might think! In this blog, I’ll guide you through each step, from making the perfect pie crust to whipping up that delectable liquor sauce. With simple ingredients and straightforward instructions, even novice cooks can master this dish. So, roll up your sleeves, channel your inner British chef, and let’s embark on this culinary journey together! Whether you’re revisiting a childhood favorite or discovering it for the first time, this recipe for pie mash and liquor promises to warm your heart and satisfy your taste buds.

Ready to create a dish that will have everyone asking for seconds? Let’s get started!.

Essential Ingredients of recipe for pie mash and liquor

  • Shortcrust pastry: 1 batch

  • Minced meat (beef or lamb): 500g

  • Onion: 1 large, finely chopped

  • Garlic: 2 cloves, minced

  • Beef stock: 1 cup

  • Worcestershire sauce: 2 tablespoons

  • Salt: to taste

  • Black pepper: to taste

  • Mashed potatoes: 4 cups

  • Liquor (liquid gravy): 2 cups

Measurement Units of recipe for pie mash and liquor

  • 500g minced beef

  • 1 large onion, finely chopped

  • 2 cloves garlic, minced

  • 250g shortcrust pastry

  • 1 tablespoon Worcestershire sauce

  • 1 teaspoon dried thyme

  • Salt and pepper to taste

  • 1kg potatoes, peeled and chopped

  • 100ml milk

  • 50g butter

  • 500ml liquor (parsley sauce)

  • Fresh parsley for garnish

Step by Step Instructions For recipe for pie mash and liquor

  • Step - 1

    Start by preparing the filling for your meat pie. In a large pan, heat some oil and sauté chopped onions and garlic until they are soft and fragrant. Add minced beef or lamb and cook until browned. Season with salt, pepper, and a splash of Worcestershire sauce for depth of flavor.

  • Step - 2

    Next, add diced carrots and peas to the meat mixture. Stir in some beef stock and let it simmer for about 15-20 minutes until the vegetables are tender and the flavors meld together. Don't forget to taste and adjust the seasoning as needed.

  • Step - 3

    While your filling is simmering, it's time to make the mash. Peel and chop your potatoes into even chunks and boil them in salted water until fork-tender. Drain and return them to the pot to dry out for a minute, then mash until smooth and creamy. Stir in butter, milk, and a pinch of nutmeg for a comforting taste.

  • Step - 4

    Once your filling is ready, roll out your pie pastry on a floured surface. You can use store-bought pastry for convenience or make your own from scratch. Cut circles from the dough to fit your pie tins, and don’t forget to reserve some for the lids.

  • Step - 5

    Fill each pastry base with the meat mixture, ensuring not to overfill to prevent spilling. Carefully place the pastry lids on top and crimp the edges to seal them properly. Make a small slit in the top of each pie to allow steam to escape during baking.

  • Step - 6

    Preheat your oven to 200°C (400°F). While it's heating, brush the tops of your pies with an egg wash—this will give them a beautiful golden color. Place the pies on a baking tray lined with parchment paper for easy cleanup.

  • Step - 7

    Bake the pies for about 25-30 minutes or until they are golden brown and puffed up. The aroma filling your kitchen will be irresistible, so be ready to indulge once they’re out of the oven.

  • Step - 8

    While the pies are baking, prepare the liquor sauce. In a saucepan, melt some butter over medium heat and whisk in flour to create a roux. Gradually add beef stock while stirring to avoid lumps. Add a splash of malt vinegar and season with salt and pepper to taste, allowing the sauce to thicken.

  • Step - 9

    Once the pies are done, let them cool slightly before serving. Plate a generous scoop of creamy mash alongside each pie, and drizzle the luscious liquor sauce over the top for that authentic touch.

  • Step - 10

    Dig in and enjoy your homemade pie, mash, and liquor! This dish is perfect for a cozy family dinner or a hearty meal with friends. Don’t forget to pair it with a refreshing drink to complete the experience.

Additional Notes of recipe for pie mash and liquor

  • Ensure your minced beef is of good quality for the best flavor. You can also use a mix of meats for added richness.

  • When preparing the pastry, handle it gently to avoid toughening. Chill it before rolling out for easier handling.

  • For the mash, use starchy potatoes like Maris Piper or King Edward for a fluffy texture. Boil them until tender but not falling apart.

  • Incorporate the milk and butter into the mash while it's still hot for a creamier consistency. Adjust the seasoning to your taste.

  • For the liquor, a homemade parsley sauce is ideal. Use fresh parsley for the best flavor and color. If you're short on time, store-bought options can work in a pinch.

  • Serve the pie hot with a generous portion of mash and liquor, and garnish with fresh parsley for a pop of color and freshness.

Special Equipment of recipe for pie mash and liquor

  • Electric mixer (hand or stand)

  • Mixing bowls

  • Rolling pin

  • Pie dish

  • Saucepan

  • Strainer

  • Serving spoon

Expert Chef Tips of recipe for pie mash and liquor

  • For the best pie crust, chill your ingredients and work quickly to ensure a flaky texture.

  • When making the liquor, add a splash of vinegar for a tangy kick that complements the mash.

  • Use a mix of meats for your pie filling; beef and lamb create a rich flavor profile.

  • Don’t rush the cooking process; allowing the filling to simmer enhances the depth of flavors.

  • For an authentic touch, serve your pie mash with a generous drizzle of parsley liquor.

Ingredient Sourcing and Quality Tips of recipe for pie mash and liquor

  • Meat: Source high-quality, grass-fed beef and lamb for superior flavor.

  • Potatoes: Choose starchy varieties like Maris Piper or Russets for the fluffiest mash.

  • Onions: Select fresh, firm onions for the best flavor in your filling.

  • Herbs: Use fresh parsley for the liquor; it elevates the dish with vibrant notes.

  • Flour: Look for organic all-purpose flour to ensure quality in your pie crust.

Dietary Considerations of recipe for pie mash and liquor

  • Pie mash and liquor is a traditional British dish that can be made with various dietary preferences in mind.

  • For those following a vegetarian diet, vegetarian sausages can be substituted for traditional meat pies.

  • Gluten-free options are available by using gluten-free pastry for the pie crust and ensuring all other ingredients are gluten-free.

  • Dairy-free alternatives can be used, such as plant-based milk and vegan butter, to make the mash and the pie crust.

  • People who are lactose intolerant can enjoy pie mash and liquor by using lactose-free dairy products.

  • To reduce calories, consider using lean meats for the filling or opting for a smaller serving size.

  • For those managing carbohydrate intake, a cauliflower mash can be a low-carb alternative to traditional mashed potatoes.

  • Adding more vegetables to the pie filling can enhance nutritional value, making it richer in vitamins and minerals.

  • For a spicy twist, consider adding chili or hot sauce to the liquor sauce, catering to those who enjoy bold flavors.

  • If you are following a low-sodium diet, make sure to use low-sodium stock and seasonings in your pie mash and liquor.

  • Individuals with nut allergies should ensure that any pre-made sauces or condiments do not contain nuts.

  • To make the dish more heart-healthy, consider using olive oil instead of butter in the mash.

  • A version with fish could be created for those who follow a pescatarian diet, using fish pie filling.

  • The dish can be prepared in a way that is suitable for meal prep, allowing those with busy lifestyles to enjoy it throughout the week.

  • For a gluten-free option, ensure that all accompanying condiments are also gluten-free, as this can often be overlooked.

My Review On recipe for pie mash and liquor

If you're craving a comforting and hearty dish, look no further than pie mash and liquor! This traditional British meal features delicious meat pies paired with smooth mashed potatoes and a rich liquor sauce. One standout recipe begins with a flaky pastry filled with tender minced meat, seasoned to perfection. The mash is creamy and buttery, providing the ideal base for the dish. The liquor, a flavorful parsley sauce, ties everything together, adding a fresh herbaceous note. This recipe is not only easy to follow, but it also allows for creativity—feel free to customize the filling with your favorite meats or vegetables. Plus, it’s perfect for a cozy family dinner or a gathering with friends. The combination of textures and flavors will leave everyone asking for seconds! Enjoy this classic dish that warms the heart and satisfies the soul, reminding us all of the joys of homemade comfort food.

Related Dishes of recipe for pie mash and liquor

  • Eel Pie: A traditional East London dish featuring a savory pie filled with tender eel and a rich, flavorful gravy.

  • Steak and Ale Pie: A hearty pie made with tender chunks of beef simmered in a rich ale gravy, encased in a flaky pastry.

  • Mushy Peas: A classic British side dish made from crushed peas, seasoned with mint and a touch of butter, perfect for pairing with meat pies.

  • Bangers and Mash: Juicy sausages served over creamy mashed potatoes, topped with rich onion gravy for a comforting meal.

  • Fish and Chips: Crispy battered fish served with golden fries, a quintessential British dish that complements pie mash and liquor beautifully.

Authoritative Cookbooks or Chefs of recipe for pie mash and liquor

The Pie Room: 80 Recipes from the World’s Best Pie Shop

by Calum Franklin

Pies and Tarts: 75 Recipes for Every Occasion

by Tessa Kiros

Cultural and Historical Context of recipe for pie mash and liquor

Pie mash and liquor is a beloved dish that hails from the streets of London, with roots tracing back to the working-class communities of the 19th century. Traditionally served in pie and mash shops, this hearty meal consists of a savory meat pie, creamy mashed potatoes, and a distinctive parsley sauce known as liquor. The dish was a staple for laborers and has remained a cultural icon, often evoking a sense of nostalgia for many Londoners. Today, pie mash and liquor is not just a meal but a celebration of London’s culinary heritage, bridging generations and bringing people together over a comforting plate of food.

Frequently Asked Questions About recipe for pie mash and liquor

What is pie mash and liquor?

Pie mash and liquor is a traditional British dish originating from East London, consisting of a meat pie, mashed potatoes, and a parsley sauce known as 'liquor.' The dish is hearty and comforting, often enjoyed in local pie and mash shops.

What type of meat is used in the pie?

Traditionally, the pie is filled with minced meat, often using beef or lamb. Some variations may include steak and kidney or even vegetarian options, but the classic version features a rich, savory meat filling encased in a flaky pastry.

How do you make the liquor sauce?

To make the liquor sauce, simmer chopped parsley in a mixture of water and stock, then thicken it with a roux made from butter and flour. Season with salt and pepper, and blend until smooth. The result is a vibrant green sauce that complements the pie and mash.

Can I make pie mash and liquor vegetarian?

Yes, you can easily make a vegetarian version by using a meat substitute for the pie filling, such as lentils, mushrooms, or plant-based meat. Ensure the liquor sauce is made with vegetable stock for a fully vegetarian dish.

What type of potatoes are best for mash?

For creamy mashed potatoes, use starchy varieties like Maris Piper or Russet potatoes. These types break down easily when boiled and create a fluffy texture, perfect for soaking up the liquor sauce.

How can I make the pie crust flaky?

To achieve a flaky pie crust, use cold butter and handle the dough minimally. Incorporate the butter into the flour until it resembles breadcrumbs, then add cold water gradually. Chill the dough before rolling it out to maintain its flakiness.

What can I serve with pie mash and liquor?

Pie mash and liquor is often enjoyed on its own, but you can serve it with pickled vegetables, a side salad, or even some crusty bread to soak up the delicious liquor sauce. A pint of ale also pairs well!

How long does it take to prepare pie mash and liquor?

Preparation time for pie mash and liquor is about 30 minutes, with an additional 45 minutes to an hour for cooking. Making the pie filling and liquor sauce can be done simultaneously to save time.

Can I freeze pie mash and liquor?

Yes, you can freeze the pie filling and liquor sauce separately. Assemble the pie, then freeze it before baking. When ready to eat, bake from frozen, adding extra time to ensure it's heated through.

What is the history behind pie mash and liquor?

Pie mash and liquor has roots in the working-class communities of East London, dating back to the 19th century. It was a cheap and filling meal for laborers, and over time, it became a beloved staple in British cuisine, especially in pie shops.

Reviews of recipe for pie mash and liquor

Emily Johnson

I made this pie mash and liquor recipe for a family gathering, and it was a hit! The flavors were rich, and the mash was creamy. Everyone went back for seconds. Will definitely make it again! Highly recommend!

★★★★★

Michael Smith

The pie mash and liquor turned out pretty good, but I felt the liquor sauce could use a bit more seasoning. Overall, a solid recipe that I would try again with some tweaks. My family enjoyed it!

★★★★

Sarah Brown

This recipe is a comforting classic! The pie was flaky, and the mash was perfectly smooth. The liquor sauce added a delightful kick. I served it with peas, and it was a lovely meal. Will be making this again!

★★★★★

David Wilson

I followed the recipe closely, but my pie crust didn't turn out as flaky as I hoped. The mash was delicious, though! I think I need to practice my pastry skills. Overall, a good recipe with room for improvement.

★★★★

Jessica Taylor

Absolutely loved this pie mash and liquor recipe! The combination of flavors was fantastic, and it brought back memories of my childhood. It's now a staple in my home. Thank you for sharing such a delightful dish!

★★★★★

James Anderson

I had a great time making this dish! The pie was hearty, and the liquor sauce was a nice touch. However, I found the mash a bit too buttery for my taste. Still, it was a satisfying meal overall.

★★★★
Hi! I’m Jessica Lopez

Jessica Lopez is a passionate home cook, food enthusiast, and storyteller who believes that food is more than just nourishment—it’s an experience. Through her blog, she shares recipes, culinary adventures, and inspiration to help others explore new flavors and embrace the joy of cooking. Whether experimenting with ingredients, recreating family favorites, or discovering global cuisines, Jessica’s mission is to connect people through the art of food, one delicious dish at a time.