East End Pie Mash and Parsley Sauce

London's East End is famous for its pie and mash shops. Originally the pies would have contained eels which were abundant in the River Thames. These days the most popular pies contain minced beef. Both the pies and the mash are very stripped-down versions of what I would normally make. The fishy parsley sauce (known as 'liquor') is a hangover from the days when the pies contained eels - the liquor is the liquid the eels are cooked in. Traditional shops will still sell jellied eels, although that is something of an acquired taste. Anyway, pie mash - cheap and tasty, the original fast food.

The written recipe for pie and mash is here: https://keefcooks.com/east-end-pie-an...

CHAPTERS
00:00 Intro
2:53 Make suet pastry
3:36 Make shortcrust pastry
4:23 East End pies - the eel connection
5:05 Minced beef filling
7:00 Roll out the pastry
9:22 Cook the potatoes
9:55 Assemble and bake the pies
11:18 Make the liquor
11:57 Pies are cooked
12:18 Finish the liquor
13:05 Finish the mash
13:48 Plate the pie mash and liquor
14:28 Chilli vinegar
14:40 Taste test

SHOPPING
Individual pie dishes: https://amzn.to/3KwS2bU

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