Recipe: Minced Beef Pies, Mashed Potatoes, and Parsley Liquor - Carissa, here's the recipe for the parsley liquor

For those who don't know what Pie, Mash, and Liquor are, it's a specialty in London's East End. "Pie" is a meat pie, "Mash" is mashed potatoes, and "Liquor" is a parsley gravy. Jellied eels are also often served with this.

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MINCED BEEF PIE
Serves 4

Make individual pies and serve them with a dollop of mashed potato and some parsley liquor to recreate the famous East End speciality of Pie, Mash and Liquor.

Lean minced beef - 600g (1 lb 5 oz)
Vegetable oil - 2 tbsp
Onion - 1 medium, peeled and chopped
Garlic - 2 cloves, crushed
Plain flour - 2 tbsp
Tomato pur e - 2 tbsp
English mustard - 1 tsp
Mushrooms - 75g (3 oz), finely chopped
Brown ale or bitter - 1 x 300 ml (11 fl oz) can
Puff pastry - 400g (14 oz), or shortcrust or suet crust pastry
Milk or beaten egg to glaze

Brown the minced beef in the oil in a hot pan, breaking up the mince with the back of
a spoon as it browns.

Add the onion and garlic and cook 2 minutes. Stir in the flour and tomato pur e and cook
a further 2 minutes. Add the mustard, mushrooms and brown ale and bring slowly to the boil.
Cover then simmer for 20 minutes. Cool.

Turn the mixture into a 1 litre (13/4 pint) pie dish or 4 individual pie dishes.

Roll the pastry out large enough to cover the large pie dish or smaller dishes. Cut pastry
to fit and press firmly onto the dish. Brush with milk to glaze.

Bake at 220 degrees C / 425 degrees F / Gas 7 for 15 minutes for small pies 20-25 minutes for large or
until the pie is golden.

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MASHED POTATOES
Serves 4

Mashed potatoes are always a popular main course accompaniment.

Potatoes - 450g (1 lb), cooked
Butter - 25g (1 oz)
Cream - 1 tbsp

Mash the potatoes well and sieve if preferred. Add the butter and cream and mix well to
incorporate. Season according to taste.

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PARSLEY LIQUOR
Serves 4

This is a recipe for the famous green gravy that is served with the East End speciality of 'Pie, Mash and Liquor'.

Butter - 25g (1 oz)
Plain flour - 25g (1 oz)
Water - 300 ml (10 fl oz), or chicken stock
Fresh parsley - 4 tbsp, chopped
Salt and freshly ground pepper
Malt vinegar - 1 tsp, optional

Melt the butter in a saucepan. Add the flour and cook for 1 minute.

Gradually add the water or stock. Bring to the boil, stirring continuously.
Add the parsley and seasoning and vinegar if using.

Serve with a minced beef pie and mashed potatoes.