Pie Mash and Liquor
A proper London pie, mash and liquor: a suet pastry base, minced beef filling and shortcrust lid, oven-baked and served with plain mash and a green parsley liquor sauce. Makes 4 individual pies.
- Course
- Main
- Cuisine
- British
- Skill
- Medium
- Serves
- 4
- Total time
- 1 Hour(s) 10 Minute(s)
Ingredients
- 500 g Beef Mince - We find frozen beef breaks down better than fresh - 20% fat is best but 5% or 12% mince will work too.
- 500 ml Beef stock - Knorr beef stock pots are the best.
- ½ teaspoon Sarson's Browning - see blog post for substitute
- 250 grams Plain flour
- 150 grams Suet
- 5 grams Baking powder
- Pinch of salt
- 125 ml Cold water
- 150 grams Plain flour
- 75 grams Cold butter - cut into small cubes, plus extra butter to grease pie tins
- Pinch of salt
- 3 tablespoon Water
- splash of milk - to glaze the pastry lid
- 900 ml Fish Stock - Use 2 x Knorr fish stock cubes (not the stock pot)
- 5 tablespoon Plain flour
- 180 ml Cold water (¾ cup)
- 2 Handful's Fresh parsley - finely chopped
- Black Pepper & Salt - to taste
- 1.5 kg White Potatoes - Chopped
- OPTIONAL to serve - Jellied eels
Method
- Mince beef pie filling
- Pie base - Suet pastry
- Pie lid - Shortcrust pastry
- Mash
- Time to make the mince beef pies!
- Liquor - Green Parsley Sauce
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