Traditional London Pie and Mash with Parsley Liquor

Shopping list

• 500 g Minced beef — 80/20 fat ratio

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• 300 ml Beef stock

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• 1 Large onion — finely diced

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• 1 tbsp Worcestershire sauce

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• 2 tbsp Plain flour

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• 1 tbsp Vegetable oil

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• 1 pinch Salt — to taste

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• 1 pinch Black pepper — to taste

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• 250 g Plain flour

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• 100 g Cold unsalted butter — cubed

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• 50 g Lard — cubed and chilled

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• 60 ml Cold water — adjust between 60-80ml

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• 1 kg Floury potatoes — peeled and quartered

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• 50 g Unsalted butter

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• 60 ml Whole milk

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• 100 g Fresh flat-leaf parsley — chopped

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• 500 ml Fish or vegetable stock

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• 30 g Plain flour

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• 30 g Unsalted butter

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• 1 tsp Malt vinegar or lemon juice

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• White pepper — to taste

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Step by step

1. 1

   Combine flour and salt. Rub in butter and lard until breadcrumb texture. Add water, form dough, chill for 30 mins.

2. 2

   Sauté onions, brown beef. Stir in flour, add stock and Worcestershire. Simmer for 20 mins. Cool completely.

3. 3

   Preheat to 200°C. roll out dough thinly. Line tins, fill with dough then beef, seal with dough lids. Bake 35- 40 mins until golden.

4. 4

   Boil potatoes until tender, drain, mash with butter and milk and a pinch of salt

5. 5

   Melt butter, add flour to make roux. Whisk in stock, simmer 3- 4 mins. Add parsley, vinegar, and season.

6. 6

   Plate mash and pie, drench liberally with hot parsley liquor.