Cooks Pie & Mash, 450g (Frozen)

Product Information

Deliveries of pie and mash are possible for all of mainland UK and we can deliver on these days each week: Mandy Yin, the restaurateur behind the runaway success of Sambal Shiok laksa bar on Holloway Road, will open a Malaysian takeaway next door. 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.

We have been working on this homemade pie mash and liquor recipe for a while now, to get it right! We are so excited to share it with you. So you can make your own pie mash and liquor at home. History

F Cooke, Hoxton 

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.

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.When placing the pie lid on top stretch it over the sides and push to seal the edges before trimming away excess pastry.

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.

There will be extra suet pastry left, use it to help shape the pie base into the greased tins. Pie mince beef filling 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! 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 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 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.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. 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 city’s longest-serving restaurant critic, Fay Maschler, drops five stars on New York City supremo Daniel Humm’s London debut, Davies and Brook. Place the pie dishes into a deep-sided roasting tin and pour in enough boiling water to come halfway up the sides of the pie dishes, taking care not to get any water on the pastry. Transfer to the oven and cook for 20-30 minutes, or until the pastry is crisp and golden and the filling steaming hot.