Home
Recipes
Pie, mash & liquor

Plate of pie, mash & liquor on a plate

Pie, mash & liquor

Name: Pie, mash & liquor
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Cuisine: British
Ingredients: 1 tbsp sunflower oil; 500g minced beef; 400ml beef stock; 1 tbsp Worcestershire sauce; pinch of ground white pepper; mashed potatoes to serve; 200g plain flour plus extra for dusting; 100g chilled butter diced; 2 tbsp milk; 250g self-raising flour plus extra for dusting; 125g beef or vegetable suet; 30g butter; 30g plain flour; 500ml warm fish or vegetable stock; 30g parsley finely chopped

Silvana Franco

Save recipe

Serves 4

Easy

Prep: 30 mins

Cook: 1 hr

plus at least 30 mins chilling and cooling

A star rating of 5 out of 5.2 ratingsRate

loading...

Try a classic bake from London's East End filled with minced beef and served with mash and 'liquor' (a parsley sauce)

Egg-free

Low sugar

Nut-free

Skip to ingredients

Alternatives

Complete the dish

Ingredients

Nutrition

Units:

MetricUS

1 tbsp sunflower oil
500g minced beef
400ml beef stock
1 tbsp Worcestershire sauce
pinch of ground white pepper
mashed potatoes

to serve

For the shortcrust pastry

200g plain flour

plus extra for dusting
100g chilled butter

diced
2 tbsp milk

For the suet pastry

250g self-raising flour

plus extra for dusting
125g beef or vegetable suet

For the liquor

30g butter
30g plain flour
500ml warm fish or vegetable stock
30g parsley

finely chopped

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal1149
fat70g
saturates37g
carbs101g
sugars4g
fibre7g
protein26g
salt3.05g

Method

step 1

Heat the oil in a large frying pan and cook the mince over a high heat for 5-10 mins, stirring regularly, until browned. Add the stock and Worcestershire sauce and season with salt and the white pepper. Simmer for 10-15 mins until the stock has reduced by half. Leave to cool.
step 2

Meanwhile, make the shortcrust pastry. Stir ¼ tsp fine salt into the flour, then rub in the butter. Add 2-3 tbsp very cold water and bring together to make a firm dough. Cover and chill for at least 30 mins.
step 3

Heat the oven to 220C/200C fan/gas 7 and put a large baking tray inside. Mix together the self-raising flour, suet and ¼ tsp of fine salt in a large bowl. Add enough cold water (around 100-120ml), to form a soft dough. Roll out the suet pastry on a floured work surface, then cut into 4 rectangles and use to line individual pie dishes. Spoon in the cooled minced beef filling and brush the rims with water.
step 4

Roll out the shortcrust and cut into 4 rectangles for the lids. Press onto the pie dishes and trim off any excess. Use a fork to press the edges down firmly to seal. Brush the tops with milk and pierce once or twice with the fork. Put on the baking tray and bake for 25-30 mins until golden.
step 5

Meanwhile, to make the liquor, melt the butter in a small pan and stir in the flour. Cook for 2 mins, still stirring, then gradually add the warm stock. Bring to the boil and simmer for 5 mins, then stir in the parsley. Serve the hot pies with mash and the liquor.

Recipe tip

If you’d like to turn the pies out of the dishes after baking, then oil the tins well before lining with the suet pastry.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 5 out of 5.2 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now