Cooks Pie & Mash, 450g (Frozen)

Product Information

Over the years the two most succesful families to run London's pie and mash shops are the Manzes and Cookes, who still have family run shops open today. Ingredients for pie and mash Pie pastry Dating from the times when London'sRiver Thames was cleaner and full of life, these pies would originally have contained eels - the accompanying sauce ismade from the liquid (the liquor) theeels were cooked in, along with a load of parsley that gives it its greencolour. Nowadays the most common filling is minced beef, although finely diced beef can also be used. The city’s longest-serving restaurant critic, Fay Maschler, drops five stars on New York City supremo Daniel Humm’s London debut, Davies and Brook.

In 1890 Robert opened up a second shop at 40 Watney Street, E1 and by 1892 Robert ventured south of the river to Bermondsey where he opened up at 87 Bermondsey New Road, which is now known as Tower Bridge Road, SE1. The most asked question from people who see this dish, is what is the green sauce served on pie and mash? Our pies and liquor are still made in the traditional way to our family recipe, ensuring you have the full authentic Goddard's experience. Roll out suet pastry for the bases. Gently press the pastry into each dish and trim off any excess pastry. Cut the butter into small chunks. Put the flour in a bowl, stir in the salt, and then rub the butter in with your fingertips. You should end up with a mixture that looks like coarse sand. Stir in just enough water to make it come together in a ball, then wrap it in plastic film and set it aside to rest for about 30 minutes.

Make the Suet Pastry

Fill each pie casing with the cooled minced beef filling. Moisten the rim of the base with cold water and put a lid on. Press it down all around using your hand like a claw. Goddard's have been making and selling our pie and mash in London since 1890. We still have a large pie shop in Greenwich but for those that can't make the trip our pie and mash delivery service means that anyone can enjoy their favourite meal! The meat pies mash and liquor were a great high calorie, cheap meal for the working class, who would need all the calories they could get after a hard day's work. Eels M.Manze Pie & Mash needs no introduction. Our mouthwatering pies, mash, green liquor and eels are legendary and uphold the tradition of excellence established by our founder Michele Manze more than a century ago. Today, we offer all of our handcrafted traditional English dishes for delivery. If you are outside the London area we provide chilled delivery to anywhere in the UK. Within London, we also offer hot deliveries to select areas by way of JustEat and Deliveroo.

We have been working on this homemade pie mash and liquor recipe for a while now, to get it right! We are so excited to share it with you. So you can make your own pie mash and liquor at home. History To cook in a fan assisted or combination oven, adjust the cooking time by referring to manufacturer's instructions. Mix the flour, suet and salt together in a large bowl. Add just enough water to bring it together as a ball of dough that leaves the bowl clean. Take it out of the bowl and knead on a floured surface until it develops a little elasticity - about 5 minutes. Wrap in plastic film and leave to rest. With the Pie removed, place the meal on a plate in the microwave and heat as per instructions below.Deliveries of pie and mash are possible for all of mainland UK and we can deliver on these days each week: Peel the potatoes and cut them into chunks. Bring a pan of salted water to the boil and cook the potatoes for 10-15 minutes until tender. Drain the liquid off andseason with salt and pepper. Mash the potatoes until smooth - no milk, no butter, but you can add a little of the cooking water it the mash is too stiff. Pies were originally sold by piemen on the streets of London in Victorian times. They would be filled with eels, one of the only fish that survived the polluted River Thames. They were cheap and plentiful!

When placing the pie lid on top stretch it over the sides and push to seal the edges before trimming away excess pastry. Place the pie dishes into a deep-sided roasting tin and pour in enough boiling water to come halfway up the sides of the pie dishes, taking care not to get any water on the pastry. Transfer to the oven and cook for 20-30 minutes, or until the pastry is crisp and golden and the filling steaming hot. East End pies are not glazed. Put then in the oven and bake for 12 minutes. It's quite likely you will get some scorched bubbles on the top - this is to be expected.The pie has two different types of pastry a suet pastry base and a shortcrust pastry lid. When rolling out make sure to keep the suet base big enough to fit into the pie tins and the shortcrust lids big enough to overlap the tin.