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New ZealandFlavors · London
Minced meat pie in a simple pastry, served with mashed potato and the liquor, a green parsley sauce. It originated in East End homes of London in the 19th century, linked to the eels sold in the streets, and is one of the dishes most associated with London’s working class.
Traditional dish from London, Inglaterra
Also known as: pie, mash and liquor, pie 'n' mash
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Pie and mash — London, the United Kingdom
Pie and mash is a simple dish: an individual pie of minced beef in a firm pastry, served beside a scoop of mashed potato and topped with the liquor, a thin green parsley sauce. At the table, people season it with plain vinegar or chili vinegar. Eels, usually served cold in jelly, are the traditional side, ordered separately.
The dish originated in the East End of London. Eels and eel pies were sold on the streets before specialized shops appeared in the mid-19th century. Over time, the meat pie became the main item, and the liquor, originally made with eel stock, became the hallmark of the dish.
Three families shaped the history of these shops: the Cooke, Manze and Kelly families, who opened multiple outlets and passed the business down through generations. Michele Manze, born in southern Italy, opened his first shop in Bermondsey in 1902. The shops have a distinctive style, with white and green tiles, marble tables and wooden benches, and some are protected as architectural heritage.
At the end of the 19th century there were over a hundred pie and mash shops in London. The number dropped sharply with changes in the east and south neighborhoods where they were concentrated, but the dish is still served in traditional shops and is regarded as part of cockney identity.
London , Inglaterra
A dish from the East End shops of London since the 19th century, linked to the pies and eels sold on the city’s streets.
Minced beef; pastry of flour, fat and water; potato for the mash; parsley liquor made with flour and stock; plain vinegar or chili vinegar. Separately, eels in jelly or served hot.
One or two pies with mash, covered in liquor, seasoned at the table with plain or chili vinegar. It’s eaten with fork and spoon in the specialist shops. Eels are served separately for those who order them.
All year round, especially at lunchtime, as a quick and inexpensive meal.
Your questions
A thin green parsley sauce served over the pie and the mash. Originally it was made with eel stock.
The modern pie is made with beef. Eels, in jelly or hot, are a traditional accompaniment ordered separately.
In the East End of London in the 19th century, originating from the pies and eels sold on the streets. The shops became concentrated in the east and south of the city.
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