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Pie Mash and Liquor

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A traditional pie mash and liquor recipe. That looks and tastes just like the one served in the East End London pie and mash shops.

We show you every step of the way how to make pie mash and liquor from scratch. Using simple ingredients, the best cheap British meal.

Pouring liquor by hand from a silver jug onto pie and mash on a white plate with a knife,fork and spoon on the side

This high-calorie proper cockney dinner will become a new family favourite recipe.

How to Make Pie Mash and Liquor

Our recipe and video below will give you step by step information to cook pie mash and liquor like the East end London shops.

Continue reading for more advice and the history of this nostalgic cockney classic meal.

📖 Step by Step Recipe

Homemade Pie Mash and Liquor served on a white plate

Pie Mash and Liquor

Luke and Kay - Flawless Food
This a proper pie mash and liquor recipe, that looks and tastes just like the original pie and mash shops in London.
We show you every step of the way how to make pie mash and liquor from scratch using simple, and best of all cheap ingredients.
A homemade suet base pastry, minced beef filling, shortcrust pastry lid, oven-baked and served with simple mash and liquor, a green sauce made from stock, flour and parsley.
This traditional high-calorie cockney dinner will become a new family favourite.
Makes 4 individual pies, enough for 1 per person.
4.86 from 110 votes
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Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dinner, Lunch
Cuisine British, London
Servings 4 People
Calories 1565 kcal

Equipment

Pie dishes 16cm x 12cm
Pie dishes 16cm x 12cm
rolling pin
rolling pin
Cake mixer
Cake mixer

Ingredients
  

This recipe will make enough for 4 individual portion pie tins measuring 16cm x 12cm x 3.5cm deep

Mince beef filling

  • 500 g Beef Mince - We find frozen beef breaks down better than fresh - 20% fat is best but 5% or 12% mince will work too.
  • 500 ml Beef stock - Knorr beef stock pots are the best.
  • ½ teaspoon Sarson's Browning - see blog post for substitute

Pie Base - Suet Pastry

  • 250 grams Plain flour
  • 150 grams Suet
  • 5 grams Baking powder
  • Pinch of salt
  • 125 ml Cold water

Pie Lid - Shortcrust Pastry

  • 150 grams Plain flour
  • 75 grams Cold butter cut into small cubes - plus extra butter to grease pie tins
  • Pinch of salt
  • 3 tablespoon Water
  • splash of milk - to glaze the pastry lid

Liquor - Parsley Sauce

  • 900 ml Fish Stock - Use 2 x Knorr fish stock cubes (not the stock pot)
  • 5 tablespoon Plain flour
  • 180 ml Cold water (¾ cup)
  • 2 Handful's Fresh parsley - finely chopped
  • Black Pepper & Salt - to taste

Mash Potato - Keep it simple, don't add milk or butter.

  • 1.5 kg White Potatoes - Chopped
  • OPTIONAL to serve- Jellied eels

Instructions
 

Mince beef pie filling

  • Brown off 500 g Beef Mince in a pan over medium-low heat for 7 minutes, breaking down into small pieces as it browns. (If using leaner mince you may need a bit of oil to prevent sticking)
    Browning off mince in a cast iron dish and stirring it with a black spoon
  • Add 500 ml Beef stock, bring to a gentle boil then turn the heat off.
    Pouring beef stock from a jug onto beef mince cooking in a cast iron pan
  • Add ½ teaspoon Sarson's Browning, stir through add black pepper and salt to taste
    Pouring browning into the cooked beef mince cooking in a pan
  • Leave to cool whilst making pastry. Preheat the oven at 180°C fan / 200°C conventional / 400°F/ Gas mark 6
    Stirring the pie beef mince filling with a black spoon cooking in a cast iron pan

Pie base - Suet pastry

  • Sieve 250 grams Plain flour into a mixing bowl.
    Sieving flour into a large silver mixing bowl
  • Add a Pinch of salt, 150 grams Suet and 5 grams Baking powder
    Plain flour, beef suet in a large silver mixing bowl and pouring baking powder into the bowl by hand
  • For best results use a stand mixer with a paddle attachment.
    Slowly combine the ingredients together
    Or use a wooden spoon to combine ingredients together.
    Mixing the flour and suet mix with an electric mixer and pouring water into the bowl with a tablespoon by hand
  • Increase speed and add 125 ml Cold water a little at a time
    If using a spoon switch to your hands for easier mixing, try to work quickly you don't want the heat from your hands to ruin the pastry
    Mixing the pie dough in an electric stand mixer
  • Once all water has been added and the dough has formed into a ball. Remove from the bowl on to a well-floured worktop. Knead for a minute little until soft and pliable.
    Kneading the pastry by hand in flour and a rolling pin in the background
  • Divide the suet dough into 4, which should be about 100 grams each (this is enough to cover 4 pie tins measuring 16cm x 12cm).
    You will have some left still which you will use later to shape the pastry in the tins, so don't throw it away!
    Four pastry balls on a floured surface and one in a hand with a wooden rolling pin in the background
  • Roll out until 3 cm bigger all the way around the tin, repeat for all 4. Use plenty of flour whilst rolling to prevent sticking to pin or worktop. Keep to one side.
    Rolling out the pie bottoms by hands with a wooden rolling pin on a floured surface

Pie lid - Shortcrust pastry

  • Sift out 150 grams Plain flour into a mixing bowl (you can use the same one from before).
    Sieving flour into a large silver mixing bowl
  • Add 75 grams Cold butter cut into small cubes and Pinch of salt use paddle attachment on medium speed to combine into breadcrumb texture.
    Or use your fingers to quickly rub butter into the flour, dont handle too much as the heat from your hands can melt the butter.
    Flour and cubed butter in a large silver mixing bowl
  • Add 1 tablespoon at a time of 3 tablespoon Water to form a dough. Remove from the bowl and onto a floured worktop.
    Pouring water from a tablespoon into the shortcrust pastry mixture while being mixed in a electric standing mixer
  • Knead into the flour, then divide into 4 pieces, they should weigh about 60g each.
    Four balls of shortcrust pastry on a floured surface
  • Roll out until bigger than the pie dish, you want it to overlap the tin slightly. It will roll out thinner than the base.
    Rolling out pastry with a wooden rolling pin on a floured surface
  • It will roll out thinner than the base. See image top is the shortcrust lid and the bottom is the thicker base.
    One pie bottom and one pie top being held up by hand to show thickness of both

Mash

  • Peel 1.5 kg White Potatoes and cut into big chunks. Place your chopped potatoes into a large pan of cold water. Bring to a gentle boil. Cook for about 20 minutes. Continue making the pies and come back to the mash later!
    Boiling chopped potatoes in a large silver pot
  • Once potatoes are soft enough, drain and put back into the pan to mash until smooth. Traditionally mash for this recipe does not have any butter or milk added as the liquor adds a rich enough flavour.
    Mashing the potato with a silver masher by hand in a large silver pot

Time to make the mince beef pies!

  • The 4 sheets of shortcrust should be rolled out smaller and thinner for the pie lid.
    The 4 sheets of suet pastry should be rolled out bigger and thicker for the pie base.
    Four pie bottoms and four pie tops stacked on a floured surface
  • Use butter to grease the tins well, so pies are easy to remove when cooked.
    Greasing a pie tin with butter by hand
  • Place the larger suet pastry base over the tin, use the ball of leftover pastry to gently push the pastry into the tins without tearing it.
    Pushing the middle of the pie bottom down with a lump of pastry
  • Add the minced beef mixture equally into the 4 prepared suet pastry bases, pour any remaining stock in with them too.
    Four pies being filled with mince beef filling by hand with a silver spoon
  • Get a bowl of water and wet down the pastry edges with A LOT of water. Do not be shy here, it needs to be soaked well for the lid and base to stick together well. It doesn't matter if water drops into the beef mince.
    Coating four pies bottom edges with a water a wash by hand with a brush
  • Now place the pastry lids on top, DO NOT push the pastry lid down onto the mince filling. Think of it more like a drum stretching the pastry across to meet the edges!
    Placing the pie tops on top of the bottoms of four pies by hand
  • Cup your hand and push the lid firmly onto the pie tin edges to seal.
    Pressing down the pie tops by hands
  • Use a knife to cut down and around the pie tin edges.
    Cutting away the remaining pastry away from the edges of the pie with a knife
  • Pour a splash of milk into a small bowl. Use a pastry brush to very gently glaze the lid with milk.
    Coating the tops of four pies with a milk wash with a brush
  • Ready to bake, place all 4 prepared pies onto a baking tin. Cook in the preheated oven at 180°C fan / 200°C conventional / 400°F/ Gas mark 6 for 25 minutes. Meanwhile, make your liquor.
    Four homemade pies on a black baking tray ready to go in the oven
  • If you want more brown on top, leave in for 5 more minutes.
    Four mince beef pies cooked on a black baking tray

Liquor - Green Parsley Sauce

  • Make up 900 ml Fish Stock from cubes with boiling water in a pan.
    Pouring boiling hot water on two fish stock cubes in a cast iron pan
  • Sieve 5 tablespoon Plain flour into 180 ml Cold water (¾ cup), whilst whisking, to make sure it mixes well
    Sieving plain flour into water in a glass jug whilst mixing with a whisk
  • When you are positive there are NO LUMPS in the flour and cold water. Slowly pour whilst whisking into the stock. Bring to the boil.
    Whisking flour and water mix by hand into fish stock cooking in a cast iron pan
  • Use scissors instead of a knife to chop the 2 Handful's Fresh parsley very finely, you want the green parsley juice in the pan, not on the chopping board!
    Chopped up parsley on a black plate with a pair of orange and silver scissors on the side
  • Add parsley, Black Pepper & Salt, then lower to a simmer for 5 minutes. The liquor sauce is meant to be a thin sauce.
    Placing fresh chopped parsley into the liquor cooking in a cast iron pan
  • If you want it thicker repeat flour and cold water steps to prevent lumps from forming.
    Homemade liquor cooking in a pan
  • Ready to serve! Serve pie with a couple of scoops of mash potato and drizzle the liquor all over!
    Pouring liquor from a silver jug onto pie and mash on a white plate with a knife,fork and spoon on the side
  • For a proper Eastend London Pie Mash and Liquor experience, serve with Chilli Vinegar & OPTIONAL to serve- Jellied eels!
    Pie Mash and Liquor served on a white plate with a knife, fork, spoon, a bowl of jellied eels, a jug of liquor and a bottle of chilli vinegar on the side

Video

Nutrition

Calories: 1565kcalCarbohydrates: 171gProtein: 73gFat: 65gSaturated Fat: 35gTrans Fat: 1gCholesterol: 148mgSodium: 30965mgPotassium: 2975mgFiber: 11gSugar: 22gVitamin A: 657IUVitamin C: 77mgCalcium: 280mgIron: 15mg
Keyword Cockney, Eels, green sauce, liquor sauce, London recipe, mince beef pie, pie and mash liquor recipe, pie and mash recipes, pie mash and liquor recipe, pie mash and liquor shop
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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

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!

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.

The mince beef pies soon become more popular then the eel version.

Pie Mash and Liquor served on a white plate with a knife, fork, spoon, a bowl of jellied eels, a jug of liquor and a bottle of chilli vinegar on the side

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

They didn't stop the eels though, the liquor sauce was made from stewed eel stock and fresh parsley.

The pie shop would also sell stewed eels, jellied eels and live eels to be cooked at home.

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 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.

Four pie bottoms and four pie tops stacked on a floured surface
One pie bottom and one pie top being held up by hand to show thickness of both

The shortcrust pastry lid for the mince beef pie should be be thinner than the suet pastry bottom.

There will be extra suet pastry left, use it to help shape the pie base into the greased tins.

Greasing a pie tin with butter by hand
Pushing the middle of the pie bottom down with a lump of pastry

Pie mince beef filling

Inside the pie is a simple easy to make minced beef and stock filling which also has browning in to give the pies a deep meaty colour.

Pouring beef stock from a jug onto beef mince cooking in a cast iron pan

Add this mince beef filling into the pastry base.

Four pies being filled with mince beef filling by hand with a silver spoon

Wet the edges down very well before placing lids on top.

Coating four pies bottom edges with a water a wash by hand with a brush
Placing the pie tops on top of the bottoms of four pies by hand

When placing the pie lid on top stretch it over the sides and push to seal the edges before trimming away excess pastry.

Pressing down the pie tops by hands
Cutting away the remaining pastry away from the edges of the pie with a knife
Coating the tops of four pies with a milk wash with a brush

Seal the top of pie with milk, or just water will work too.

Mash

The mash served with the minced beef pie and liquor is a simple plain mashed potato with no milk or butter added.

Mashing the potato with a silver masher by hand in a large silver pot

What is liquor?

The most asked question from people who see this dish, is what is the green sauce served on pie and mash?

Liquor is what makes this meal so good! Our liquor sauce is made from fish stock, flour and parsley.

Whisking flour and water mix by hand into fish stock cooking in a cast iron pan
Placing fresh chopped parsley into the liquor cooking in a cast iron pan

In the past, it was made out of the stock from the stewed eels because they were cheap, but it is now cheaper to buy fish stock cubes instead!

Homemade liquor cooking in a pan

How to serve pie mash and liquor?

Serve up one pie per person with 2 scoops of mash and drizzle the liquor all over the top!

Pie Mash and Liquor served on a white plate with a knife, fork, spoon on the side

Pie and mash shops sometimes still serve them with jellied eels too, we picked some up from Tesco's.

Traditional Pie Mash and Liquor served on a white plate with a knife,fork, spoon, a bowl of jellied eels, a jug of liquor and a bottle of chilli vinegar on the side

The final must-have is a splash of vinegar, use malt vinegar or if you want it like a real East End or Essex pie mash and liquor shop, make yourself some of our Chilli Vinegar to go with it.

I have included some FAQ's below the recipe card, if you have any more questions please comment and we will get back to you asap.

Make sure to check the oven conversions between the fan oven Celsius to Fahrenheit and Gas Mark.

Frequently Asked Questions?

What mince to use for pie filling?

We find that frozen mince works better in this recipe than fresh, the moisture content helps break it down softer ready for filling the pie. Pouring frozen beef mince from a bowl into a cast iron pan

What's the best beef stock to use?

We find the best stock for adding richness and flavour to the pie mince filling is Knorr beef stock pots, the jelly like stock which you mix with hot water.Pouring beef stock from a jug onto beef mince cooking in a cast iron pan

Browning substitute?

The main purpose of browning is to give the pie a deep dark brown colour. The flavour will not be negatively affected if you do not use it.Pouring browning into the cooked beef mince cooking in a pan

What is a substitute for suet?

Suet is hard to find outside of the UK, if you need to substitute I recommend using vegetable shortening, weigh it out and freeze it before use then grate it into the flour.Plain flour, beef suet in a large silver mixing bowl and pouring baking powder into the bowl by hand

What's the best fish stock to use for liquor?

We tried a few and found the Knorr fish stock cubes better than the fish stockpot (which were too strong). Pouring boiling hot water on two fish stock cubes in a cast iron pan

Can I serve with gravy?

Please do try the liquor sauce first, many people are put of at first sight but it really is very tasty and in my opinion brings out the best of this recipe! One of our kids refuses it so he has gravy instead!

What size pie tin to use?

We use Falcon brand 16cm x 12cm pie dish the depth is about 3.5cm. I would say that they are slightly bigger than the average pie and mash shop mince beef pies. You can buy the tins in Sainsbury's or Amazon. I have seen some foil pie dishes too but they are smaller. Traditional cockney Pie Mash and Liquor served on a white plate with a knife,fork, spoon, a bowl of jellied eels, a jug of liquor and a bottle of chilli vinegar on the side

If you enjoyed this and want to try some more classic British recipes, try out our Bakewell Tart, Butterscotch Tart or Manor House Cake.

Pin image of Pouring liquor from a silver jug onto pie and mash on a white plate with a knife,fork and spoon on the side

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    4.86 from 110 votes (74 ratings without comment)

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  1. Neil says

    Saturday lunchtime before the Arsenal game, me and my mate Barry would go to Hornsey Road, have double pie, mash and liquor, and tons of vinegar (the one with the flies in!!) Happy memories.
    45 years later and I live in North Yorkshire - not a pie and mash shop in site - probably getting rarer down south as well. I've always made my own liquor and mash but not the pies: I never realised the bottom was suet, and the banne-marie idea is genius. I'll definitely be doing this soon. Many thanks for posting.

    Reply

    • Luke and Kay says

      Neil this is such a lovely comment to read, thank you so much 😊

      What brilliant memories… Saturday lunchtime on Hornsey Road, double pie and mash, drowned in vinegar! That’s proper nostalgia right there. There’s something about traditional pie, mash and liquor that just takes you straight back.

      You’re absolutely right, they’re getting harder to find now, even down south. That’s one of the reasons we love keeping these classics alive on the blog. It’s amazing you’ve been making your own liquor and mash all these years.

      I hope you enjoy giving the pies a go up in North Yorkshire, I’d love to hear how they turn out for you.

      Reply

  2. Pete Stone says

    5 stars
    Great recipe, I only added a finely chopped soft cooked onion to the minced beef after I had browned the mince, we used to do that when I worked in Kelly’s in Bethnal Green Road, other than that it was a really good recipe, especially the liquor section, a lot of people are unaware that the basis for the sauce is fish stock 😃.

    Reply

    • Luke and Kay says

      Thanks so much for sharing that, Pete. Love the Kelly’s Bethnal Green Road reference, that’s proper pie and mash heritage. The soft cooked onion in the mince sounds like a great addition.

      We’re really pleased you enjoyed the recipe, especially the liquor. You’re absolutely right, a lot of people don’t realise fish stock is the base, so it’s great to hear that part rang true. Thanks again for such a great comment 😃

      Reply

  3. Tom canning says

    1 star
    The liquor does not taste anything like pie shop liquor

    Reply

    • Luke and Kay says

      Thanks for giving it a try, Tom! Pie shop liquor definitely has a very distinct flavour that’s tricky to replicate exactly at home. Our version is a homemade take, aiming for that traditional taste with easily available ingredients – but we know everyone has their favourite way. If you’ve got any tips or tweaks you use to get it closer to the classic, we’d love to hear them!

      Reply

    • Larry says

      I would suggest cooking the pies Bain-marie. This gives the pie bottoms the soft suet bottoms of a traditional pie.
      Just baking in the oven will give a much harder bottom

      Reply

  4. Lisa says

    4 stars
    As a true eastender myself, these pies look good! However, the liquor isn't green enough and I'm sure the pies should be baked in a bain Marie.

    Reply

  5. A Hurst says

    5 stars
    As I am a single person can the additional pies be frozen?

    Reply

    • Luke and Kay says

      Absolutely! Yes, the additional pies can be frozen. Just allow them to cool completely after baking, then wrap them well in cling film or foil and pop them in a freezer-safe container or bag. They’ll keep nicely in the freezer for up to 3 months. When you're ready to enjoy one, defrost it overnight in the fridge and reheat in the oven until piping hot throughout. Perfect for a quick and comforting meal anytime!

      Reply

      • Phil says

        5 stars
        We love these pies but our suet bases come out baked and so we use hot water in the oven tray to create a bain marie, this way the base is more traditional and soft. As for the liqueur? I buy a carton of Maureen’s liqueur powder from Maureen’s Pie n Mash shop (they deliver) then you just add water exactly the same way as they do (I can’t tell the difference).
        But your pie filling is perfect

      • Luke and Kay says

        Thanks so much, Phil! 🙌 That’s a brilliant tip with the bain marie – we’ll have to give that a try next time. Maureen’s liquor powder sounds like a real gem too, we love how everyone has their own little pie and mash traditions. So pleased you enjoyed the filling, that means a lot! 🥧

  6. Keith says

    "Pie and liquor" Cockney rhyming slang for "Vicar" There used to be a "pie and liquor" shop on Holloway Road, corner off near Liverpool Rood. Stop it! I'm slavering!!!

    Reply

    • Luke and Kay says

      Love that, Keith! A proper bit of Cockney rhyming slang! 😄 That pie and liquor shop must’ve been a gem—nothing beats a classic like this. Hope our recipe brings back some of those memories… and maybe even stops the slavering (or makes it worse! 😆). Cheers for your comment! 👏🥧🍵

      Reply

  7. Jeff S says

    Am cooking the mine and also think there’s way to much stock. The mixture added to the pies in the video does not seem wet. Did you strain it? Don’t see how this liquid is going to evaporate without being on heat for some time

    Reply

  8. Monique says

    I am really looking forward to making this as I have never had pie n mash. 2 questions? What would be a good vegan alternative and also what could I sub the fish stock for, I can't find it anywhere (I don't live in the UK anymore) thanks for your help.

    Reply

    • Lisa says

      Hi, you don't have to use fish stock, I never did. You can either use the potato water or I mainly use fresh water, add loads of dried parsley and bring to the boil until the water is green. I then add cornstarch slurry (slowly add it until your desired consistency). I then add some milk, so the liquor isn't see-through and then add salt to my desired taste. Perfect and extremely authentic tasting everytime!

      Reply

      • Luke and Kay says

        Hi Lisa, thank you for sharing your method – it sounds delicious! Love hearing different ways people make their liquor, and that parsley and milk combo definitely keeps it traditional. 💚 Always great to see how everyone adds their own touch!

  9. Dave says

    5 stars
    I'm am east end boy born and bred honestly a great recipe I added a bit more pepper to the meat mix and also cooked the pies with some weather in the tray to keep the suet pastry moist and finish of with a blow torch again great recipe

    Reply

    • Dave says

      Water not weather stupid spell check

      Reply

    • Luke and Kay says

      Dave, thank you for trying out our traditional pie mash and liquor recipe! We're delighted to hear that as an east end boy yourself, you have enjoyed this classic dish. Adding extra pepper to the meat mix is definitely a great suggestion and Using a blow torch to finish off the pies is also a brilliant idea that we will try ourselves. Thanks for your lovely review and happy cooking, Dave! 🙂

      Reply

  10. John Marshall(in the UK) says

    this is not authentic pie and mash. The liquor is made from the jellified stock from cooking the eels which make jellied eels and are often served with the pie and mash. Not fish stock cubes ever. So only 3*

    Reply

    • Luke and Kay says

      Hi John,

      If only you'd read our article, you'd have seen we mentioned the eel stock tradition. For true authenticity, pies were sold with stewed eels fished straight from the Thames — not beef mince! But we're guessing most home cooks aren't eager to go fishing for eels in the Thames these days.

      Our recipes aim to be accessible for everyone, and fish stock is a practical substitute. Feel free to whip up some eel stock if that's your thing. We never claimed this was a strictly authentic recipe, but many reviews suggest it's a nostalgic nod to traditional pie and mash shops. I think you are making a mountain out of an eel(hill) here!

      Reply

      • John Marshall (in the UK) says

        Thank you for your response I bow to your greater knowledge my apologies. I also
        like your amusing eel(hill) humour. We have a pie and mash shop near me and they charge a bloody fortune. More than fish and chips. Cashing in on nostalgia. I wont be going there. I can buy jellied eels from Morrisons or my fish man that has a stall/ truck on our market every Friday and use that for the liquor.
        I do enjoy pie and mash. Thank you for your recipe.

  11. Aaron says

    Hi, I’m in the process of making these. What’s the best way to store / assemble if you want to serve them the following day. I’d ideally just like to be able to pop them in the oven tomorrow already assembled but will the pastry go too soggy if I assemble tonight and cook tomorrow?

    Thank

    Reply

    • Luke and Kay says

      Hi Aaron, my apologies for not getting back to you sooner, i have only just seen this message.
      With making the pies the night before, it can be done but the pies may go soggy, so i would suggest to make the pies cases and the filling but don't fill the pies, keep them separated and covered in the fridge and then fill the pies and cook on the day.
      Hope this helps and you enjoy the recipe 🙂

      Reply

      • Michael says

        4 stars
        500mls of stock is far too much for the 590g mince. Otherwise all good. Hint add a 1/4 cup soya sause to the pie recipe.

      • Luke and Kay says

        Thank you for trying our Pie Mash and Liquor, Michael! We're glad to hear that you enjoyed the recipe overall!
        We appreciate your feedback on the amount of stock used in the mince. Different preferences can certainly impact the desired consistency of the pie, and we always encourage experimenting with ingredients to suit personal tastes. Adding soy sauce is a nice touch and for people reading the comments, they might like to try this out when cooking.
        Thank you again for taking the time to write us such a helpful review! We hope to continue providing tasty recipes that are easy to follow. Happy cooking! 🙂

    • Chris says

      My family love pie and mash and often visit the pie n mash shop on Leytonstone east London, unfortunately we moved to Lincolnshire and the visit to the pie n mash shop has stopped.
      When I saw this recipe I thought I’d give it ago, well my family are over the moon the recipe is just like the shop.
      The only problem is when the family come visit they want my pie n mash for dinner great recipe how many stock cubes do you put in by the way.
      Thankyou.

      Reply

  12. Darrell says

    5 stars
    Spot on I think this recipe is as good as it gets. Thanks Flawless

    Reply

    • Luke and Kay says

      Thank you for the glowing review, Darrell! We're delighted to hear that our Pie, Mash and Liquor recipe hit the spot for you. Your comment truly means a lot to us. We strive to provide simple and easy-to-follow recipes for all of our customers, so we're happy to hear that it worked well for you. Thank you for choosing Flawless Food and we hope you continue to enjoy our recipes!

      Reply

  13. Melanie says

    5 stars
    I've made it 3 times now perfect every time thank you x

    Reply

    • Luke and Kay says

      Hi Melanie! Thank you for your kind words and we are so glad to hear that you have been enjoying our Pie mash and Liquor. It's always lovely to know that our readers are satisfied with their experience. Keep baking and enjoy! 🙂

      Reply

      • John Jones says

        Is there a recipe for liquor made from jelly eels

      • Luke and Kay says

        Sorry John we haven't done that but if you manage to make our recipe, please let us know how it goes?


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Many thanks,
Kay & Luke
Flawless Food