London east end Pie & Mash. Does anyone have the recipe?!
Serves 4 Hot Beef Meat Herbs Vegetables Alcohol Main Course London England British Europe
Ingredients
For the Pies
2 tbsp Vegetable Oil
1 Onion, chopped
1 Garlic Clove, crushed
450g/1lb Minced Beef
2 tbsp Plain Flour
2 tbsp Tomato Purée
1 teasp English Mustard
300ml/10fl.oz.Brown ale or bitter (beer)
450g/1lb Puff or Shortcrust Pastry
Beaten egg to glaze
For the Liquor
25g/1oz Butter
25g /1oz Plain flour
300ml/10fl.oz. Water
4 tbsp Freshly chopped Parsley
1 teasp Malt Vinegar
Salt and Pepper
Instructions
1. Preheat the oven to 220C, 425F, Gas mark 7. Heat the oil in a medium saucepan, add the onion and garlic and sauté until softened.
2. Add the meat and brown, turning and breaking the meat up.
3. Sprinkle in the flour and cook, stirring for 2 minutes.
4. Add the tomato purée, mustard and brown ale, mix well, bring slowly to the boil then reduce the heat, cover then simmer for 20 minutes.
5. Transfer the mixture into 4 individual pie dishes and set aside.
6. Roll the pastry out to 6mm/1/4-inch then cut into quarters. Place each quarter over the filled pie dishes, trim the excess pastry and press firmly onto the dish.
7. Brush the pastry with the beaten egg and bake for 15-20 minutes until golden brown.
8. Meanwhile, melt the butter in a saucepan, add the flour and cook, stirring for 1 minute.
9. Gradually add the water stirring well then bring to the boil, stirring constantly until cook until thickened.
10. Add the parsley, vinegar and season with salt and pepper to taste.
11. To serve - transfer the cooked pies to serving plates and pour the liquor over the top. Serve immediately with mashed potatoes.
Answers: East End Pie and Liquor HT MC English 70mins
Serves 4 Hot Beef Meat Herbs Vegetables Alcohol Main Course London England British Europe
Ingredients
For the Pies
2 tbsp Vegetable Oil
1 Onion, chopped
1 Garlic Clove, crushed
450g/1lb Minced Beef
2 tbsp Plain Flour
2 tbsp Tomato Purée
1 teasp English Mustard
300ml/10fl.oz.Brown ale or bitter (beer)
450g/1lb Puff or Shortcrust Pastry
Beaten egg to glaze
For the Liquor
25g/1oz Butter
25g /1oz Plain flour
300ml/10fl.oz. Water
4 tbsp Freshly chopped Parsley
1 teasp Malt Vinegar
Salt and Pepper
Instructions
1. Preheat the oven to 220C, 425F, Gas mark 7. Heat the oil in a medium saucepan, add the onion and garlic and sauté until softened.
2. Add the meat and brown, turning and breaking the meat up.
3. Sprinkle in the flour and cook, stirring for 2 minutes.
4. Add the tomato purée, mustard and brown ale, mix well, bring slowly to the boil then reduce the heat, cover then simmer for 20 minutes.
5. Transfer the mixture into 4 individual pie dishes and set aside.
6. Roll the pastry out to 6mm/1/4-inch then cut into quarters. Place each quarter over the filled pie dishes, trim the excess pastry and press firmly onto the dish.
7. Brush the pastry with the beaten egg and bake for 15-20 minutes until golden brown.
8. Meanwhile, melt the butter in a saucepan, add the flour and cook, stirring for 1 minute.
9. Gradually add the water stirring well then bring to the boil, stirring constantly until cook until thickened.
10. Add the parsley, vinegar and season with salt and pepper to taste.
11. To serve - transfer the cooked pies to serving plates and pour the liquor over the top. Serve immediately with mashed potatoes.
You mean like shepherds pie? And mashed potatoes? Or meat pie? Can you describe the pie? I probably know the recipe
Not hard. Just get a pie recipe and... well everyone knows how to make mashed potato.
It's not a complex notion the pie and mash shop. It was made in east london for christs sake.
Sod London - come up north west and taste some PROPER pies!
i know london west pie recipe...u get a pie and u add mashed potato.
I couldn't find a recipe online, but these guys may be able to help:
www.pie-n-mash.com
UPDATE - seems like somebody has asked this before, and there is a good recipe here for the sauce:
http://uk.answers.yahoo.com/question/ind...
This is a recipe for the famous green gravy that is served with the East End (London, UK) speciality of Pie, Mash and Liquor.
Ingredients Parsley Liquor
25 Gram Butter (1 oz)
25 Gram Plain flour (1 oz)
300 ml Water (10 fl oz)
4 Tablespoon Chopped fresh parsley
Salt and freshly ground pepper
1 Teaspoon Malt vinegar, optional
How to make Parsley Liquor
Melt the butter in a saucepan. Add the flour and cook for 1 minute.
Gradually add the water or stock. Bring to the boil, stirring continuously. Add the parsley and seasoning and vinegar if using.
Serve with a minced beef pie and mashed potatoes.
Note:
You can use chicken stock to make your Parsley Liquor in place of the water
Serves 4