Cooks Pie & Mash, 450g (Frozen)

Product Information

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.

Roll out suet pastry for the bases. Gently press the pastry into each dish and trim off any excess pastry. 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. Fill each pie casing with the cooled minced beef filling. Moisten the rim of the base with cold water and put a lid on. Press it down all around using your hand like a claw. Our pie & mash just would not seem complete without a generous serving of liquor to round things out. But the liquor you get in your chilled delivery from M.Manze is not like that you’ll find in any other pie & mash shop. We add a secret, proprietary ingredient that provides our parsley sauce with a savoury significance your taste buds will never forget. All our liquor is made fresh in our shops on the day that it’s sold. And you can taste the freshness even when it arrives chilled. Eels 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.

Ingredients & Info

The meat pies mash and liquor were a great high calorie, cheap meal for the working class, who would need all the calories they could get after a hard day's work. Eels 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. The most asked question from people who see this dish, is what is the green sauce served on pie and mash? East End pies are not glazed. Put then in the oven and bake for 12 minutes. It's quite likely you will get some scorched bubbles on the top - this is to be expected. 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.

Strangely, East End pies are made using 2 different pastries - the bottom is a suet based pastry, while the top can be ordinary shortcrust.Puff pastry is no-no. 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. Goddard's have been making and selling our pie and mash in London since 1890. We still have a large pie shop in Greenwich but for those that can't make the trip our pie and mash delivery service means that anyone can enjoy their favourite meal! 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. To cook in a fan assisted or combination oven, adjust the cooking time by referring to manufacturer's instructions.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. 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