Propah Eastend Pie Mash and Licqour
Experience the true taste of London’s East End with this Propah Eastend Pie Mash and Licqour recipe, a comforting and iconic British classic. Featuring golden shortcrust pies filled with savory minced beef and onion, this dish is paired with creamy mashed potatoes and finished with a vibrant parsley liquor sauce. The liquor, made with fish stock, a touch of white vinegar, and fresh parsley, adds a uniquely tangy and herbaceous note to the meal. Perfectly seasoned and baked to perfection, this traditional recipe captures the heart of old-school British street food culture. Whether you're craving nostalgia or curious for a taste of history, this hearty dish promises an authentic and satisfying dining experience.
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Recipe Information
Ingredients
- 500 g Minced beef
- 1 large, finely chopped Onion
- 200 ml Beef stock
- 2 tbsp Worcestershire sauce
- 1 tsp Salt
- 1 tsp Freshly ground black pepper
- 500 g Pie dough (shortcrust pastry)
- 1 kg, peeled and chopped Potatoes
- 50 g Butter
- 100 ml Milk
- 30 g, finely chopped Fresh parsley
- 2 tbsp Plain flour
- 500 ml Fish stock
- 1 tbsp White vinegar
- 1 tbsp Olive oil
- 1 large, beaten Egg
Instructions
Preheat the oven to 200°C (180°C fan)/400°F/Gas Mark 6.
Heat the olive oil in a frying pan over medium heat and cook the minced beef and onion until browned, about 8-10 minutes.
Add the beef stock, Worcestershire sauce, salt, and pepper to the pan. Simmer gently for 10 minutes until the mixture thickens slightly. Remove from heat and let cool.
Roll out half of the shortcrust pastry and use it to line 4 small pie dishes or one large pie dish.
Fill the pastry-lined dishes with the cooled minced beef mixture, then roll out the remaining pastry and cover the pies. Crimp the edges to seal, and cut a small slit in the center.
Brush the top of the pies with beaten egg and bake in the preheated oven for 25-30 minutes, or until golden brown and crisp.
While the pies are baking, place the potatoes in a large saucepan of cold salted water. Bring to a boil and cook for 15-20 minutes, or until tender.
Drain the potatoes and mash them with butter and milk until smooth and creamy. Season with salt and pepper to taste, then set aside and keep warm.
To make the liquor, melt the butter in a small saucepan and stir in the plain flour to form a roux. Cook for 2 minutes, then gradually whisk in the fish stock.
Add the chopped parsley and white vinegar to the sauce, simmer gently for 5 minutes, stirring constantly, until thickened. Adjust seasoning as needed.
Serve the pies alongside a generous dollop of creamy mashed potatoes and drizzle with parsley liquor. Enjoy your authentic East End feast!
Nutrition Facts
Calories |
4754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.5 g | 280% | |
| Saturated Fat | 97.2 g | 486% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 963 mg | 321% | |
| Sodium | 6742 mg | 293% | |
| Total Carbohydrate | 508.8 g | 185% | |
| Dietary Fiber | 36.8 g | 131% | |
| Total Sugars | 40.2 g | ||
| Protein | 190.3 g | 381% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 650 mg | 50% | |
| Iron | 36.3 mg | 202% | |
| Potassium | 6950 mg | 148% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
