Pie and Mash with Parsley Liquor

Name: Pie and Mash with Parsley Liquor
Prep time: 45 min
Cook time: 75 min
Total time: 120 min
Yield: 4
Cuisine: British
Ingredients: 500 g Minced beef (80/20 fat ratio); 300 ml Beef stock; 1 Large onion (finely diced); 1 tbsp Worcestershire sauce; 2 tbsp Plain flour; 1 tbsp Vegetable oil; 1 pinch Salt (to taste); 1 pinch Black pepper (to taste); 250 g Plain flour; 100 g Cold unsalted butter (cubed); 50 g Lard (cubed and chilled); 60 ml Cold water (adjust between 60-80ml); 1 kg Floury potatoes (peeled and quartered); 50 g Unsalted butter; 60 ml Whole milk; 100 g Fresh flat-leaf parsley (chopped); 500 ml Fish or vegetable stock; 30 g Plain flour; 30 g Unsalted butter; 1 tsp Malt vinegar or lemon juice; 0 White pepper (to taste)

by ALLWHUFC • 2026

Why some badges are missing

Not vegan: Minced beef → try chestnut mushrooms (or green lentils)
Not vegetarian: Minced beef → try chestnut mushrooms (or green lentils)
Not gluten-free: Worcestershire sauce → try gluten-free Worcestershire sauce
Not dairy-free: Cold unsalted butter → try dairy-free butter
Not egg-free: the recipe title (Pie and Mash with Parsley Liquor) — bakes usually contain butter and egg
Not low-FODMAP: Worcestershire sauce
Not low-histamine: Worcestershire sauce
Not low-GI / diabetic-friendly: Plain flour → try wholemeal flour
Not kidney-friendly: Minced beef
Not pescatarian: Minced beef

Based on listed ingredients — always check labels for allergies.

@ALLWHUFC·Prep Hand

About this recipe

A classic East End dish of minced beef pie served with creamy mashed potato and bright parsley liquor sauce. The savoury filling is encased in shortcrust pastry and traditionally enjoyed as a…

Prep

45m

Cook

75m

Serves

Rating

—

Total time · 2h 0m

Ingredients

Kitchen Help

Shopping list

500 g Minced beef — 80/20 fat ratio
300 ml Beef stock
1 Large onion — finely diced
1 tbsp Worcestershire sauce
2 tbsp Plain flour
1 tbsp Vegetable oil
1 pinch Salt — to taste
1 pinch Black pepper — to taste
250 g Plain flour
100 g Cold unsalted butter — cubed
50 g Lard — cubed and chilled
60 ml Cold water — adjust between 60-80ml
1 kg Floury potatoes — peeled and quartered
50 g Unsalted butter
60 ml Whole milk
100 g Fresh flat-leaf parsley — chopped
500 ml Fish or vegetable stock
30 g Plain flour
30 g Unsalted butter
1 tsp Malt vinegar or lemon juice
White pepper — to taste

Instructions

Step by step

1
Combine flour and salt. Rub in butter and lard until breadcrumb texture. Add water, form dough, chill for .
2
Sauté onions, brown beef. Stir in flour, add stock and Worcestershire. Simmer for . Cool completely.
3
Preheat to 200°C. roll out dough thinly. Line tins, fill with dough then beef, seal with dough lids. Bake 35- until golden.
4
Boil potatoes until tender, drain, mash with butter and milk and a pinch of salt
5
Melt butter, add flour to make roux. Whisk in stock, simmer 3-. Add parsley, vinegar, and season.
6
Plate mash and pie, drench liberally with hot parsley liquor.

Per serving

serves 4

Calories

540kcal

Protein

32.2g

Carbs

49g

Fat

25.4g

Fibre

4.5g

Sugar

1.8g

Sodium

700mg

AI estimate only — not medical advice. Figures are approximations based on standard ingredient data and may vary by brand, portion size and preparation. Always double-check if cooking for allergies, diabetes, or strict dietary needs.

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