Cooks Pie & Mash, 450g (Frozen)

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Generously butter two individual pie dishes then line each with the suet pastry, so that it covers the base and sides completely. Divide the filling mixture between the two dishes. 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. Dating from the times when London'sRiver Thames was cleaner and full of life, these pies would originally have contained eels - the accompanying sauce ismade from the liquid (the liquor) theeels were cooked in, along with a load of parsley that gives it its greencolour. Nowadays the most common filling is minced beef, although finely diced beef can also be used.

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! With the Pie removed, place the meal on a plate in the microwave and heat as per instructions below. The most asked question from people who see this dish, is what is the green sauce served on pie and mash? There will be extra suet pastry left, use it to help shape the pie base into the greased tins. Pie mince beef filling

Cockney’s Pie and Mash, Notting Hill 

Roll out suet pastry for the bases. Gently press the pastry into each dish and trim off any excess pastry. 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.

In 1890 Robert opened up a second shop at 40 Watney Street, E1 and by 1892 Robert ventured south of the river to Bermondsey where he opened up at 87 Bermondsey New Road, which is now known as Tower Bridge Road, SE1. 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 By 1939 the Cooke brothers had a total of five shops. In 1991, the shop on Kingsland High Street became a grade II listed and the Broadway market shop followed suit and became grade II listed in 2018. The mash served with the minced beef pie and liquor is a simple plain mashed potato with no milk or butter added. What is liquor?Remove from heat and allow to cool completely - you don't want to be adding hot filling to pastry, it'll create a soggy bottom. M.Manze Pie & Mash needs no introduction. Our mouthwatering pies, mash, green liquor and eels are legendary and uphold the tradition of excellence established by our founder Michele Manze more than a century ago. Today, we offer all of our handcrafted traditional English dishes for delivery. If you are outside the London area we provide chilled delivery to anywhere in the UK. Within London, we also offer hot deliveries to select areas by way of JustEat and Deliveroo. Peel the potatoes and cut them into chunks. Bring a pan of salted water to the boil and cook the potatoes for 10-15 minutes until tender. Drain the liquid off andseason with salt and pepper. Mash the potatoes until smooth - no milk, no butter, but you can add a little of the cooking water it the mash is too stiff. For the filling, heat the olive oil in a large frying pan over a medium heat and fry the onion and garlic for five minutes or until softened. Add the mince and cook for five minutes, stirring occasionally, or until browned and cooked through.