Pie and mash
A typical serving of pie and mash with liquor and eels | |
| Alternative names | Pie, mash and liquor |
|---|---|
| Course | Main course, snack |
| Place of origin | England |
| Region or state | London |
| Associated cuisine | English cuisine |
| Serving temperature | Hot |
| Main ingredients | Shortcrust pastry, minced meat, mashed potatoes, parsley sauce |
Pie and mash is a traditional working-class food, originating in the Docks of London. The dish has been popularised as "a Cockney classic". It typically consists of a minced beef pie (traditionally eel pie was also sold alongside meat, fruit, and steak and kidney pies), mashed potato, and a parsley sauce known as liquor, with malt vinegar or non-brewed condiment (similar to vinegar) provided as a condiment. Pie and mash shops have been in London since the 19th century, and are still common in East and South London, and in many parts of Kent and Essex.