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. 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. 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. 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.

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 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 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. From the 1850's pie and mash moved off the streets and into Victorian shops. Around this time, they started making more desirable, but still relatively cheap minced beef pies. They served the pie with mashed potato and liquor.Our pies and liquor are still made in the traditional way to our family recipe, ensuring you have the full authentic Goddard's experience. 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. 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.

With the Pie removed, place the meal on a plate in the microwave and heat as per instructions below. 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! 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 By 1939 the Cooke brothers had a total of five shops. In 1991, the shop on Kingsland High Street became a grade II listed and the Broadway market shop followed suit and became grade II listed in 2018.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. There will be extra suet pastry left, use it to help shape the pie base into the greased tins. Pie mince beef filling 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. To cook in a fan assisted or combination oven, adjust the cooking time by referring to manufacturer's instructions. Deliveries of pie and mash are possible for all of mainland UK and we can deliver on these days each week:

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. Once received your pies should be placed in the fridge but they can also be frozen to be eaten at a later date. 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? 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.

Goddard’s at Greenwich

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 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

Roll out suet pastry for the bases. Gently press the pastry into each dish and trim off any excess pastry. 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!

Make the Shortcrust Pastry

The most asked question from people who see this dish, is what is the green sauce served on pie and mash? 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. When placing the pie lid on top stretch it over the sides and push to seal the edges before trimming away excess pastry.