Propah Eastend Pie Mash and Licqour

Experience the true taste of London’s East End with this Propah Eastend Pie Mash and Licqour recipe, a comforting and iconic British classic. Featuring golden shortcrust pies filled with savory minced beef and onion, this dish is paired with creamy mashed potatoes and finished with a vibrant parsley liquor sauce. The liquor, made with fish stock, a touch of white vinegar, and fresh parsley, adds a uniquely tangy and herbaceous note to the meal. Perfectly seasoned and baked to perfection, this traditional recipe captures the heart of old-school British street food culture. Whether you're craving nostalgia or curious for a taste of history, this hearty dish promises an authentic and satisfying dining experience.

Nutriscore Rating: 68/100

Prep Time:40 mins

Cook Time:50 mins

Total Time:90 mins

Servings: 4

Ingredients

• 500 g Minced beef
• 1 large, finely chopped Onion
• 200 ml Beef stock
• 2 tbsp Worcestershire sauce
• 1 tsp Salt
• 1 tsp Freshly ground black pepper
• 500 g Pie dough (shortcrust pastry)
• 1 kg, peeled and chopped Potatoes
• 50 g Butter
• 100 ml Milk
• 30 g, finely chopped Fresh parsley
• 2 tbsp Plain flour
• 500 ml Fish stock
• 1 tbsp White vinegar
• 1 tbsp Olive oil
• 1 large, beaten Egg

Directions

Step 1

Preheat the oven to 200°C (180°C fan)/400°F/Gas Mark 6.

Step 2

Heat the olive oil in a frying pan over medium heat and cook the minced beef and onion until browned, about 8-10 minutes.

Step 3

Add the beef stock, Worcestershire sauce, salt, and pepper to the pan. Simmer gently for 10 minutes until the mixture thickens slightly. Remove from heat and let cool.

Step 4

Roll out half of the shortcrust pastry and use it to line 4 small pie dishes or one large pie dish.

Step 5

Fill the pastry-lined dishes with the cooled minced beef mixture, then roll out the remaining pastry and cover the pies. Crimp the edges to seal, and cut a small slit in the center.

Step 6

Brush the top of the pies with beaten egg and bake in the preheated oven for 25-30 minutes, or until golden brown and crisp.

Step 7

While the pies are baking, place the potatoes in a large saucepan of cold salted water. Bring to a boil and cook for 15-20 minutes, or until tender.

Step 8

Drain the potatoes and mash them with butter and milk until smooth and creamy. Season with salt and pepper to taste, then set aside and keep warm.

Step 9

To make the liquor, melt the butter in a small saucepan and stir in the plain flour to form a roux. Cook for 2 minutes, then gradually whisk in the fish stock.

Step 10

Add the chopped parsley and white vinegar to the sauce, simmer gently for 5 minutes, stirring constantly, until thickened. Adjust seasoning as needed.

Step 11

Serve the pies alongside a generous dollop of creamy mashed potatoes and drizzle with parsley liquor. Enjoy your authentic East End feast!

Nutrition Facts

Serving size	(3234.0g)

Amount per serving	% Daily Value*
Calories	4754.5

Total Fat 218.5g	0%
Saturated Fat 97.2g	0%
Polyunsaturated Fat 4.6g
Cholesterol 963.3mg	0%
Sodium 6742.4mg	0%
Total Carbohydrate 508.8g	0%
Dietary Fiber 36.8g	0%
Total Sugars 40.2g
Protein 190.3g	0%

Vitamin D 107.1IU	0%
Calcium 650.3mg	0%
Iron 36.3mg	0%
Potassium 6950.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.3%

Protein: 16.0%

Carbs: 42.7%