Dish

Pie and Mash

Pie and Mash is made with a shortcrust pastry that is filled with a mixture of beef and pork and gravy. The pie is then baked until the crust is golden brown and the filling is hot and bubbly. The dish is typically served with mashed potatoes and a side of parsley liquor, which is a sauce made from parsley, vinegar, and spices.

European cuisine› Northern European cuisine› Cuisines of the [[Islands of the North Atlantic]] (IONA)› British cuisine

Pie› Savory Pie

Origins and history

Pie and Mash has been a popular dish in London and the surrounding areas since the 19th century. It was originally a working-class food that was sold in pie and mash shops throughout the city. Today, it is a staple of British cuisine and is enjoyed throughout the country.

Dietary considerations

This dish is not suitable for vegetarians or vegans due to the use of meat in the filling. It is also not suitable for those with gluten intolerance or celiac disease due to the use of wheat flour in the pastry.

Variations

There are many variations of Pie and Mash, some of which include the addition of vegetables or cheese to the filling. Some recipes also call for the use of a puff pastry instead of a shortcrust pastry.

Presentation and garnishing

To make the perfect Pie and Mash, be sure to let the pie cool for a few minutes before serving to allow the filling to set. It can be presented as a whole pie or as individual servings. It is typically garnished with fresh herbs or a sprinkle of paprika.