Cooks Pie & Mash, 450g (Frozen)

Product Information

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. 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.

When placing the pie lid on top stretch it over the sides and push to seal the edges before trimming away excess pastry. The mash served with the minced beef pie and liquor is a simple plain mashed potato with no milk or butter added. What is liquor? 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. Once received your pies should be placed in the fridge but they can also be frozen to be eaten at a later date. The most asked question from people who see this dish, is what is the green sauce served on pie and mash?Our pie & mash just would not seem complete without a generous serving of liquor to round things out. But the liquor you get in your chilled delivery from M.Manze is not like that you’ll find in any other pie & mash shop. We add a secret, proprietary ingredient that provides our parsley sauce with a savoury significance your taste buds will never forget. All our liquor is made fresh in our shops on the day that it’s sold. And you can taste the freshness even when it arrives chilled. Eels Roll out suet pastry for the bases. Gently press the pastry into each dish and trim off any excess pastry.

All pies feature handmade pastry created fresh in our shops every day. That light, flaky crust is then filled with minced beef sourced from the freshest prime cuts. No filler meats or offal are used, ever. A modest amount of gravy is added to each pie before the pie receives its top layer of pastry and is sent to the oven for cooking in the traditional manner. For those that wish to enjoy our delicious pies without the inclusion of meat, a vegan version made with soya mince is also available. Mash Strangely, East End pies are made using 2 different pastries - the bottom is a suet based pastry, while the top can be ordinary shortcrust.Puff pastry is no-no.

Assemble the Pies

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! Generously butter two individual pie dishes then line each with the suet pastry, so that it covers the base and sides completely. Divide the filling mixture between the two dishes.

For the filling, heat the olive oil in a large frying pan over a medium heat and fry the onion and garlic for five minutes or until softened. Add the mince and cook for five minutes, stirring occasionally, or until browned and cooked through.Mandy Yin, the restaurateur behind the runaway success of Sambal Shiok laksa bar on Holloway Road, will open a Malaysian takeaway next door.

Remove from heat and allow to cool completely - you don't want to be adding hot filling to pastry, it'll create a soggy bottom. Deliveries of pie and mash are possible for all of mainland UK and we can deliver on these days each week: 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. 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. Our pies and liquor are still made in the traditional way to our family recipe, ensuring you have the full authentic Goddard's experience.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 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.