Pie, Mash and Liquor

My Father in Law suggested that I make this a few weeks back and I finally got around to it. Now, I know that I have cooked more complex and perhaps even more flavourful meals in the past. However, I have never cooked something which has taken me back to my childhood quite as much as this did.
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[@sanjarmuz]

i'm from Uzbekistan. used to live in shadwell. pie shop close to station is the place i miss sooo much. west ham fc fans. UK is the best place in the world. thank you for all thouse good memories.

[@mariatreadaway6439]

Will do 👍

[@NoNonsenseJohnson]

Trust me brother, England. The best country in the world 👊🏽👊🏽👊🏽👊🏽👊🏽.

[@sanjarmuz]

@ॐNeo Rabbitॐ my visa expired. applied twice to extend but been refused for no reason.

[@garythornbury9793]

@@NoNonsenseJohnson im american, been to England alot, i could have no problem living there, nice country good people.

[@uncleyeetous-yeet8391]

@@sanjarmuz you can thank priti patel

[@johnwatts4063]

I was 8 years old in 1958, playing on a building site as you did in those day with no health and safety I fell down a hole, skin grazed from toe to hip. Hobbled home and was taken to the The Children's Hospital in Hackney Road. Came out fixed up and my Dad said as a special treat as I'd been brave I could have 2 pies instead of the usual one. Pie n Mash was a shilling (5p) couldn't finish it. The Pie Shop was opposite the Hospital, not one of the famous families just an independent. Saturday morning after the flics at The Odeon was just lovely. Thanks for the video looks very authentic.

[@BestofBritishBlackwell]

Lovely story John. Good memories. Thank you.

[@alex-E7WHU]

Me dad made sure that pie mash and liquor was the first solid food i ate. 😋⚒️

[@jewellclarke6512]

Who grew up eating pie n mash at Harrington's in Tooting?😋 The very last time I went was with my Mum, Dolly Luffman, for her birthday about 2 years before she died. She was over the moon because I organised for her sister, Doreen, to be there. Was lovely to see them chatting over a pie, mash and liquor. Happy memories. 🥲 It was a couple of months after Mum passed away that they updated the interior of the shop. I've not been back there as I want to remember the shop as it was, with the table and benches. Please share your memories of Harrington's. 😊

[@BestofBritishBlackwell]

Harrington's was my local pie and mash shop and my Nan would take me in there. I loved saddling up, side by side to strangers on the benches and tucking into lovely hot pie mash and liquor. Other times my Nan would get a large circular tupperware container (they sold them in the shop) loaded with pies and mash and we would take it home. Blissful memories. I havent been in there since the refurb either. Just doesnt have the same feel.

[@jewellclarke6512]

@@BestofBritishBlackwell just a guess but maybe the reason for the refurb is that almost everyone is too (dare i say it?) large around the midriff to get in between the table and the benches🤭😉

[@BestofBritishBlackwell]

@@jewellclarke6512 Well I am for a start!

[@Callumcox2349Gaming]

That looked absolutely out of this world. I'm gonna attempt to make it myself 👍

[@stephenschenider4007]

Looks to die for. That pastry was perfect and that sauce looked so good.

[@elainecostall823]

I’m going to make this for a little Quadrophenia themed get-together I’ve got next weekend with friends. Thank you so much for sharing!

[@BestofBritishBlackwell]

Sounds wonderful. Do let me know how you get on!

[@mcvicarross7]

I know ur comment was a few yrs ago now but ur get-together sounded like an amazing idea .. Would be right up my alley (love anything 60's mod related) Quadrophenia one of my favourite movies 😃🤚👍🇬🇧

[@MOOSEDOWNUNDER]

Lovely posh nosh version of a classic mate, we had it reverse, suet on the bottom and short crust for the lid, no onions just mince and gravy as i recall. For a home version of the pro's blinder, you nailed it. No doubt about it. Bow boy in exile approved. lol.

[@kimpittman2094]

Absolutely beautiful but as you say suet bottom puff lid and no onions, also no stock just added water to the mince.

[@gdhukLONDON]

I can remember as a kid my mum and dad getting this from such a early age and I was hooked by 7ys old - it was so cheap and filled you up - Now it's the reverse of 40 years ago where you can't afford Pie Mash and have to have a Roast Chicken instead - Not many remaining now and every market had one at some point. I still frequent Roman Road as often as I can and the one in Leyton is well worth a visit.

[@michaelayres795]

Yeah the old G Kelly was the best

[@steveinkent9843]

The suet pastry should be at the bottom. That's why you couldn't get it out of the tin.

[@vcorsamod9885]

Love the idea of mixing yhe suet with pre rolled pastry, saves alot of bollocking around

[@Knappa22]

The pie is stubborn coming out because the pie dishes are brand new (they have barcode stickers on!). In a pie shop the tins are old and so well used they have a seasoned patina, making them naturally non-stick.

[@BestofBritishBlackwell]

Possibly. I did grease then well. I think if I had let them cool a bit and let the pastry harden a tad, they would have come ok. Still tasted good!

[@bobmunday4381]

Best of British Blackwell the pie dishes in the pie and mash shops are metal or thick alloy. You can hear them chinking in the shops

[@mcvicarross7]

Well done m8, that looked delicious.. I've never been to a pie n mash shop (from Scotland) but I know I'd love this. I hope there's more like u down in London helping to keep this tradition alive 🙂👍🤚🇬🇧👏

[@BestofBritishBlackwell]

Thanks for the kind words. Unfortunately we seem to be a dying breed!

[@johnbirch7639]

In the 40's food was short with rationing but as a child I was always hungy. You could the get pennies back on empty bottles and jars, so I would get a few pence doing this and then go down the Pie 7 Mash Shop. Pie and mash was 6d, but just mash and liquor was only 2d. I found it very filling & regret loss of many of the Shops.

[@renee2461]

I remember my first pie and mash. Must have been 1967 when my dad took me and my brother and I said Urrgh "I'm not eating that green stuff". His reply was "You can't eat pie and mash without the liqour". At the time I wasn't convinced but now realise he was totally right and can't do without it. Now my local is Tower Bridge Rd. Manze's I think.

[@BestofBritishBlackwell]

Gotta love a bit of pie and mash. Liquor is sacred and must be added all the time!

[@NoNonsenseJohnson]

I fucking love Manzes, I swap between the Peckham one and TBR one often. Even no and again I’ll have a Arments on the Walworth Rd.

[@jjimywoods1363]

Great stuff fella, that was great watch. Even as an Irishman, i loved the brits traditional food, pie&mash, fish n chip & greasy spoon trad., cafes

[@BestofBritishBlackwell]

Thanks mate. Really appreciate that.

[@CurtJames-yy7wb]

I like the beef suet pastry. I will use that ideal tonight. Thanks, from Wyoming.

[@BestofBritishBlackwell]

Let me know how it goes.

[@barbarajobling5665]

I am from Peckham in London, got to say yours looks lovely, but I was sure the pastry was hot water pastry made with lard, not to sure about onions but maybe they were rendered down so we never realised, it all tasted heaven to a little girl in the 50’s.

[@BestofBritishBlackwell]

Barbara Jobling Thanks for commenting. I think some shops used water pastry for the bases so they would keep longer. Not so sure they use it so often now. Glad you enjoyed the video.

[@LO-qh9qs]

I do my suet pastry on the bottom and puff pastry on the top.

[@JKyfdo]

I used to live in London in the 70's, stayed in Hackney (back up in Scotland now} and the Pie & Mash shops were brilliant, loved em, Great video mate will defo be doing this over the weekend

[@BestofBritishBlackwell]

JK 16 Thanks. Let me know how it goes.

[@JKyfdo]

@@BestofBritishBlackwell - followed your recipe and made Pie, Mash & Liquor on Saturday, It was awesome, sure brought back a few memories, thank you

[@kensyskye8965]

Hackney here too!!! Living in the south now and miss pie n mash like mad!! 😃

[@2pieandmashguvnor623]

As a proper east ender all I've ever had was pie and mash absolute love it to this day can't beat it

[@alansinclair7659]

I always thought that the best pie and mash was made with minced lamb and not beef. My all time favorite was Burroughs in Coldharbour Lane Brixton. Burrough's was the son-in-law of Manzie. All the plates and bowls were old railway stock for Great Western, Midlands and Great Eastern and you were only given a fork and a spoon. Never a knife.

[@BestofBritishBlackwell]

Different shops have different recipes. Read the comments on this video and have a look at how much stick I get for putting onions in my pies! Sadly the pie and mash shops (or pie and eels shops as my nan would call them) are a dying trade now.

[@barbarakirsopp]

I've never had pie and mash where the pie had onions in it, they don't fry the mince either, don't add beef stock either, far too much gravy in the pie which is why it fell apart, suet pastry for the bottom is so easy and quick to make rather than faff around trying to fake make it, do not egg wash the puff pastry top either, the only bit you did correctly was cook it in a water bath.

[@BestofBritishBlackwell]

Considering I did so many things wrong....1) It was lovely and 2) just look how many people like this video compared to those who don't. I think I am doing something right.

[@neilburnside4639]

Can't wait to make this. I've never had Pie and mash before. I'm in Pennsylvania and only been exposed to pot pies. I like this dish: simple ingredients. Looks like a good meal for a cold night.

[@BestofBritishBlackwell]

You wont regret making it. A proper authentic British dish which works for all times of year!

[@Ben-xf1ym]

It’s a London classic! The longer you cook your mince meat filling the better it tastes! U should cook for 2 to 3 hours add more stock if it starts to run dry.

[@paulhollis8879]

Try to find malt vinegar or chilli vinegar to add as your condiment, Neil. Both are very sharp, so don’t go crazy with that stuff!

[@daveh-currihell466]

Well done that man. Pretty good rendition of PM&L. Unfortunately, many are a bit territorial about this classic dish. I ate several times in Harringtons in Tooting having relatives there. I 've also eaten in many of the other well known and lesser known venues. Fair to say each produced their own version with the only similarity being the plate contained a pie, with a "portion" of mash and a pouring of the green stuff, in varying shades. Every place has its own way of doing things. I made a double double using your pie recipe, and then swapped the pastries around on the second pie. My preference is for the suet base. I subsequently made it using proper suet pastry base and a shortcrust lid. The most recent effort suited my tastes and compared close to my more favourable experiences in shops. There's no shame in producing something better than that which is dished up in many of these establishments. Sorry to disappoint the "purists" but I will add onion in the next run to see what difference it makes. Thanks for taking the time, along with the unnecessary flak, for sharing this. Far more people like it than don't - 90%+ and enjoy the results. Shame the many criticising experts aren't rushing to share thei "authentic" recipes and the "right" way to do it. Keep up the good work.

[@BestofBritishBlackwell]

Cheers mate. I appreciate it!

[@daveh-currihell466]

@@BestofBritishBlackwell Pleasures all mine. Guess what I'm having for tea tonight? Would never have attempted this but for your video, so am very grateful indeed. Can't think for the life of me why I didn't think of doing this sooner. Will certainly keep me ticking over till normality returns and I have time to venture once again to one of the famed eateries. Great tip on the cheat suet pastry by the way.

[@rhw2005]

Good job, but some errors straying from the authentic methods: 1) Suet pastry goes on the bottom, not the top. 2) Always shortcrust for top, never puff. 3) Never egg or milk wash pastry. 4) Never onions. Having said that, my mouth is watering watching this video. Who cares if it's not authentic! Yum

[@AlonestarMusic]

amazing! thank you, im in lockdown in Denmark and missing london! cooking pie an mash tonight thanks to you! legend!!!!!

[@BestofBritishBlackwell]

You are very welcome. Do let me know how your cook goes!

[@MrModelworx]

I know the onions have been mentioned to death but that looks bang on !! I miss pie mash n liquor so much, I'm going to try your method. Thanks Gary

[@BestofBritishBlackwell]

Thanks for the comment. I really appreciate it! Hope your cook goes well.

[@kless001]

Onions are perfect in this dish and my favorite place uses them.

[@Ben-xf1ym]

@@kless001 yeh I always have onions with it my local pie and mash in Greenwich does both with or without.

[@stevephillimore6854]

Thank you so much for the recipe, I am a Harrington’s boy but moved to the coast , have it once a year if I can fit it in to a trip back to London. I have just made this and eaten and enjoyed. I will make this once a month now , pie n mash is back in my life. Ignore the people laying in their deckchairs criticising, you have gone to a lot of effort and done me a right favour.

[@BestofBritishBlackwell]

steve phillimore Steve, I am so pleased you enjoyed the video and appreciate your comment. I hope you continue to enjoy this cracking dish!

[@davidjones992]

Gotta use malt vinegar 🤤 had some when I went back a few years ago but it didn’t taste right, added the malt vinegar and pepper and bob’s your uncle I could’ve been a teen again. Now don’t judge me but the shop near Shadwell Station was my local, I used to have three and three then off to Spurs Saturday afternoon. Great days and I will try this recipe

[@BestofBritishBlackwell]

I never managed a three and three. I was more of a double double man.

[@speedendurance]

Have to admit, the final presentation looked great. If you want F.Cooke, go to London

[@lizgolding2125]

My mum used to do a smashing pie in parsley sauce. This has brought back so many memories. I'm def going to try this hut I need an alternative to fish stock, maybe veg?

[@BestofBritishBlackwell]

You can absolutely use veg stock or chicken stock. Just not beef!

[@andersaxelsson7427]

Thanks, from Sweden!

[@susanmorris7925]

Thank you, thank you, thank you. I have been looking for a recipe for pie and mash for a couple of years but nothing was consistent even chat rooms dedicated to pie n mash everyone seemed to have their own opinion on how it's made. Anywho, born and bred in Mile End I remember going down Roman Road market as a kid with my mum to buy pie n mash. Now I live in the States I only have this treat when I fly home for a visit. Subscribed to your channel today and will enjoy looking at all your recipes that I grew up with. Thanks again, you rock!!

[@BestofBritishBlackwell]

Susan. Thank you for taking the time to watch and comment on the video. It is very much appreciated. Like you, Pie and Mash was a staple of my childhood diet and it always brings back fond memories. I am really glad you enjoyed the video and do hope your attempt comes out how you remember it!

[@davidpittard9208]

Aint had pie n mash for donkeys years since moving to Oz and could kill for some lol. Great video and your variation of pie. Horses for courses is say. Gonna be giving this a go as soon as my tins arrive from the uk. keep up the good work mate. COYS

[@Natalie-jz8xs]

Will defo be giving this a try. Looks delicious.

[@farid4791]

Thanks for the video it looks really great

[@Strelok473]

Wow, that's a proper pie and mash!

[@LearningCurveScience]

This video randomly popped up on my suggested videos, and I'm mighty glad it did. This kind of video is my comfort food. I look forward to watching your other videos. Thank you!

[@BestofBritishBlackwell]

That is very kind of you. Thanks

[@stroganoff2917]

Thank you for the great recipe and teachings us so nicely.

[@BestofBritishBlackwell]

Thanks

[@ClickaGeorgestanley78]

Manzes Goddard's and robins are my fav pie n mash shops can't beat a bit o pie mash n liquor and a bowl of stewd eels

[@BestofBritishBlackwell]

Couldn't agree more. Have you tried Harringtons in Tooting?

[@CFCseventy]

Wow you can cook mate looks simple but bet it tastes great

[@BestofBritishBlackwell]

Thank you. It tastes superb.

[@gulesc858]

Reminds me of the pie and mash we had in Hoxton.. Actually the first pie and mash in London.. A family business that passed on.. Crazily a few years ago my siblings and I went in there as our dad still lives locally .. We had pie mash and liquer.. it was amazing! In fact that day they had the tv crew there which filmed us too!!! What a great childhood memory we had! Your look just like it! Ty

[@gulesc858]

Oh also I do remember eels outside the shop.. I think that’s what they use to use before moving to mince beef!! We were kids and use to run pass it!!!

[@BestofBritishBlackwell]

Sounds lovely. Thanks for commenting.

[@ftumschk]

I've never tried pie and mash, but it looks wonderful. Definitely on my bucket-list now!

[@BestofBritishBlackwell]

Thank you for commenting. I promise you wont be dissapointed if you give it a go!

[@jimbojet8728]

Amazing! I’ve never eaten jellied eels or the traditional pie n’mash. It’s a London thing, after all. I’m Welsh. We have our traditional foods too, that invoke those happy childhood memories. It’s faggots and peas for me. My mam would buy them for me at Pontypridd market, I’d eat them as we walked along, with the rain pouring off the awnings and into my Faggots n’peas, nevertheless, I would thoroughly enjoy the food. I was about 8 yrs old at the time. There were no shopping baskets or trolleys, no supermarkets even and my mother shopped for a family of 6 kids!! I was there to carry bags in and out of all the shops in town, till she was done and we could schlep home. I wish I could do it again. Thanks for the vid I have enjoyed it.

[@tomwalsh2244]

Who would dislike this? Lot of your grub is staple in Ireland too mate. Well used to be when I was a kid. Hard to beat but a lot of old fashioned skills being lost. Suet pastry I was reared on it. Versatile and so bloody tasty! Thanks!

[@BestofBritishBlackwell]

Cheers mate. Really appreciate your comments.

[@kensyskye8965]

Omg my stomach is absolutely doing somersaults!! I moved from London a year ago and pie n mash is up there on my missing list! Thanks so much for this video as at least I can have a bash at it now, instead of crying myself to sleep…😂😋 👍

[@Gothiczartan]

I first discover that by watching a 1979 movie Quadrophenia where Jimmy orders a meal like you made.

[@wednesdaychild4040]

Thanks for this video. . Making this for friends this weekend. Very helpful. Thanks 👍🥧

[@stephenmcnab6926]

Just subscribed your a genius, thank you 👌🏴󠁧󠁢󠁳󠁣󠁴󠁿‼️🔥

[@sinvee4532]

I’m so glad I found ur channel. I’m not English but I do love British traditional food, especially pie, mash n liquor! I’ll definitely try this out. Btw ignore the negative comments cos I’ve looked and seen F Cooke and yours is just as good. Slight variations in a recipe isn’t a crime it’s called personalisation! Ppl need to loosen up! Keep ur good job going!

[@BestofBritishBlackwell]

Thanks so much for that comment. I really appreciate it. Let me know how you get on making it!

[@sinvee4532]

@@BestofBritishBlackwell I definitely will ☺

[@Gold_Direwolf]

The pie and mash I had in Bethnal Green had the suet pastry on the bottom and the puff pastry on the top

[@phillpidgeon8961]

that's the correct way boss. not sure what matey is upto here

[@raymondfielder3822]

You dont put onions in pie & mash you muppet.

[@spencer1384]

Beautiful. Well done sir. Thank you I’ll be trying this recipe myself for valentines. 👌🏻

[@aikidoshi007]

Being from Halifax I would have the pies floating in Pea Soup made from Blue Boiling Peas.

[@BestofBritishBlackwell]

Sounds interesting. Is that basically very wet mushy peas?

[@aikidoshi007]

@@BestofBritishBlackwell Called a Pie Floater, it uses Pea Soup. Chippies use mushy peas because they are easier to sell to customers that Pea Soup would be.

[@neilbillybob3065]

Looks good nice pies good colour on the liquor. pie and mash shops are dying due to social changes.. but it's still.the best fast food out there. hearty & filling.

[@BestofBritishBlackwell]

Neil Billy bob Agree 100%. If people tried it more, they would love it!

[@mauriceupton1474]

I see a couple of Kiwis commenting here New Zealand's taken over the Lunch time pie Mania, steak and cheese seafood, mince and cheese cheese and chicken, venison curry, potato top mince pie, we even had about 20 years ago a company called Georgie Pie until they got taken over McDonald's because everybody used to go there instead of McDonald's. Yep those fast food chains certainly have taken over everything. Most common food here for dinner takeaway is Pizza, KFC, chinese but mostly still fish and chips. I will say that pies would be an Aussie and Kiwi delicacy at lunch time, oh maybe not a delicacy. Watching from Auckland New Zealand South Pacific

[@BestofBritishBlackwell]

Thank you for commenting.

[@keithosborne9405]

It's all look very nice but I'm forcefully you have it wrong the suet pastry should be at the bottom and the puff pastry should be at the top this what gives as suet based that really soft And no onions at all and plenty of water so when you cut into the pie the juice comes at a mixes with the liquor sorry

[@BestofBritishBlackwell]

Oh well. I enjoyed it.

[@Hammertime054]

At least he had a go at making it.

[@mikeycorcoranjr.5491]

Only British nigaloni

[@williamwimbourne856]

Yes, pastry ought to be other way round and onions might not be a thing. Although, I wouldn't be sending it back!! The pies look fantastic and the filling too. I'll have a go at making this today.

[@donq2957]

Hey I'm from Iran and I have taste. Here are my comments. Only use free range meat. It's more expensive so add brown lentils, chopped eggplant to stretch the meat. It will blend well like that Greek casserole, moussaka. As for the parsley sauce..I've never tried it but I would add real liquor, dill weed and something to thicken it..the dill weed goes well with seafood.

[@davidmarsden305]

Onions? Don't think so! Had P+M many times in tooting, Harrington's also had one on the Wandsworth road. Good job all the same 👍

[@kirklazenby1]

I've eaten it all my life, and i've never heard of onions in a pie

[@BestofBritishBlackwell]

Have you been to Harrington's in Tooting?

[@kirklazenby1]

@@BestofBritishBlackwell Kirkstall Rd. Yep, and I can't remember onions mate

[@kirklazenby1]

@@BestofBritishBlackwell Sorry, I mean Selkirk road

[@BestofBritishBlackwell]

Wuduwasa Well, there are onions in those pies mate.

[@noodles169]

So you never heard of stake and onion pie, or mince beef and onion pie? 🤔

[@davidm.8317]

What a great video. Thank you for uploading.

[@BestofBritishBlackwell]

Thank you David. Much appreciated.

[@romeosantiago1350]

Looks awesome dude. Definitely gonna try making this

[@captaincracker8980]

Haha some real pie nutters here, I’m in New Zealand, we love pies, all pies.

[@BestofBritishBlackwell]

Hi Mate. Pie and Mash is a sacred thing in the UK. But it is a bit divisive as you can see!

[@azeema74]

I'm definitely going to make this bit will have to add my spices to it. Thank you lovely vedio.x

[@shanwilliams9839]

Simple and easy recipe,like it,good work 👍

[@BestofBritishBlackwell]

Thanks you. I really appreciate it.

[@paulmallon5691]

Cracking tutorial...loved the suet pastry trick...

[@BestofBritishBlackwell]

Thank you.

[@mariatreadaway6439]

Looks beautiful, gonna try it tomorrow

[@BestofBritishBlackwell]

Maria Treadaway Thank you. Do let me know how it goes.

[@mariatreadaway6439]

I will 👍

[@IanHn56]

Never had this, but man, it looks so good!

[@tonybolton9519]

That looks wonderful. Now to give it a go 🤪

[@BestofBritishBlackwell]

Thanks so much for taking the time to comment. All the best with your attempt!

[@jodiejen9234]

I now make this every other week it’s delicious !! Very time consuming but so worth it

[@BestofBritishBlackwell]

Jodie Jen such a great recipe and worth the effort!

[@jodiejen9234]

Best of British Blackwell yes defiantly worth it I also make your bacon onion pudding often too it’s it comes out amazingly ! You are my go to man for real home cooked dinners! So thank you

[@BestofBritishBlackwell]

Jodie Jen That’s very flattering. Hope you like what I have planned this weekend then!

[@Terry-Davis]

I'm sure you have been picked up on the onion issue but also (not sure if it's been mentioned) the suet pastry goes on the bottom, not the top en.wikipedia.org/wiki/Pie_and_mash

[@BestofBritishBlackwell]

Yeah. But I’m a rebel. I don’t care!

[@thunderpussy8956]

As a Highland wifey up in the Scottish islands, I always wondered what was in the liquor....thank you! If you ever want a haggis or fresh scallops, prawns etc, I'll happily punt some down, you couldn't pay me to eat the filthy stuff lol. I'd rather eat pie n mash any day 👍🏻😁

[@BestofBritishBlackwell]

Thanks for the offer. That is very kind. Thanks for the comment.

[@mikejackson4539]

Thank you for such an informative and clear video. I will be making this today following your exact recepie for my partner who is originally from London and has not had this for many years. My only question is about the volume of the beef and fish stock. I am going to be guessing by looking at the amount of liquid in each of the jugs, but further guidance would be amazing. Also, you said you added water to the liquor at the end but again, any rough guide on how much? Thanks

[@BestofBritishBlackwell]

Hi Mike. Thank for commenting. I had not realised that I didnt include all of the measurements in the video, so apologies for that. I used 1kg of beef mince in this recipe, but that did make me 6 pies (although I only show 4). There was 3/4 pint (or 425ml) of fish stock in the liquor and the only additional water added to that was to mix the cornflour together. So when making the liquor, you will need to add around 2 tablespoons of courflour mixed in around 200ml of water to the liquor. The liquor shouldnt be too thick. It should be the consistency of a light gravy, so if it gets too thick, add a bit more water. Thank you for commenting, please do let me know how your cook goes and what your partner thinks of it!

[@mikejackson4539]

@@BestofBritishBlackwell Good evening!! Just to say that I followed your recipe to the letter and my partner totally loved it. In fact, it brought him to tears after 3 mouthfuls (I was worried at this point) becuase it reminded him so much of the flavour he remembered many years ago (phew!!). I appreciate from the comments there are many variations and it can be modified as you like, but this for us was just amazing and we have already planned to make it all again exactly in this same way. If only I could show you the pictures :-) The liquor was so easy to make too but the effect and flavour was out of this world. Oh yes, we even found the same pie tins you used too!! Thank you again - Mike.

[@BestofBritishBlackwell]

@@mikejackson4539 Hi Mike. Great news. I am so glad a simple little recipe like this (although I appreciate that a lot of effort goes into it) can bring back some many memories and so much joy! It makes the whole idea of having this channel so much more worthwhile. Thank you for watching!

[@michaeljamesdesign]

When you said that 'that was exactly the type of finish I was looking for' I found myself in complete agreement. And as I'd cross the road for an argument then that's saying something. The only thing I would add to mine is fish sauce as that gives it a bit of extra fishy clout.

[@BestofBritishBlackwell]

Thank you. What type of fish sauce would you use?

[@michaeljamesdesign]

@@BestofBritishBlackwell It doesn't seem to make much difference. Often Blue Dragon. I'm currently on something made by Morrisons. As long as there's a bit of pungency and strength then it gives so many recipes more depth and a particular richness.

[@BestofBritishBlackwell]

@@michaeljamesdesign Ok. So fish sauce is very different to fish stock. I think if you used fish sauce in this recipe, it would quickly overpower everything.

[@michaeljamesdesign]

@@BestofBritishBlackwell But you won't know until you add a dash.

[@andiharper4498]

Shouldn't the suet pastry be used for the base?

[@BestofBritishBlackwell]

Possibly. But I use it on the top and it works a treat.

[@ralphthebulldog5163]

Use to have this when i was younger, always use to go to Leysdown on Sea Lils eels every week, awesome job, lashings of chili vinegar!

[@BestofBritishBlackwell]

Thanks mate. I appreciate the comment and am glad you enjoyed the video.

[@bradleyemmerson3728]

Yeah .... I used to flip them pies over cut them open ,loads chilli vinegar, salt on mash ,,, ... I will be following this recipe... I was bought up in London and as a kid my mum used to take me to the pie n mash shop in Peckham ... 😀👍...

[@essexranger]

Watcha mate.....Nice job.....I’m sure everyone has had a say about this...it’s all about your own take on it, and if it’s tasty 👅 then what’s the problem? As a kid I was taken around Bow, Walthamstow, Leytonstone etc and treated to pie and mash. Years ago as I recall, the pies were filled with much less beef mince, no onion, no gravy, no seasoning and no egg wash etc. Just a basic water pastry. Even the mash was just scraped on the plate, unsalted. The seasoning came from the saltiness in the eel liquor and complemented by the malt vinegar and pepper. This is how it was probably first made back in the day which would tie in with the poor mans tradition of few ingredients. The last time I lived in England (live in Spain now) I went to the shop at Greenwich...about 2006 and had a really nice pretty much authentic pie and mash, but noticed that they were doing all sorts of pies and sauces and dessert pies like apple too. The old days may be gone but meals like this live on. I still make this occasionally using Spanish mince which doesn’t contain all the preservatives and water that Tesco’s etc pump it with back there. And it turns out really nice....keep cooking...we need these skills maintained, especially now we are all imprisoned due to this pandemic 😷 👌😉 Up the ‘ammers ⚒⚒⚒⚒

[@BestofBritishBlackwell]

Hi Mate. Thanks for taking the time to comment. I has amazed me just how much this video has divided opinion and the main issue people have with it is that I put onions in the pie. I never tend to be too offended with the comments I get on here, but some have been outright ridiculous and I have had to remove them. Much like yourself, I was bought up on pie and mash and we saw it as a real treat. There are fewer and fewer shops around selling it these days and Covid may well have polished off another load of shops that used to sell it. So I agree with you that it is important to get these recipes on here and make sure we dont lose them. Thanks again for your support.

[@tonyb6504]

Never seen onions in a pie when eating in a pie and mash shop. Plus suet base and short case pastry for top.

[@hamigon2379]

Watched this the other night and really enjoyed it. Good stuff 👍🏻

[@BestofBritishBlackwell]

Thanks Dean

[@normacoope8239]

Yummy

[@jordanquilter5524]

Great video mate I go to Harrington’s as well definitely the best pie and mash I’ve tried.

[@BestofBritishBlackwell]

Jordan Quilter cheers mate. I appreciate the comment.

[@rjay1340]

Harrington's , wandsworth rd , toss up between there and Kelly's , Bethnal green rd , but we've all got our favourites ! And trust me I've tried most of them ! From Harrington's in the south , manzes north London , Kelly's , west of basildon where robins is a little gem

[@stuartdennis8506]

This looks so good

[@BestofBritishBlackwell]

Thank you.

[@honey2354]

This warmed me cockles !! 😍😋❤👍🏼

[@normacoope8239]

That looks delicious. Yummy

[@BestofBritishBlackwell]

Thank you. That is very kind. It was lovely!

[@harrybellingham98]

looks lovely

[@dixienormaz3763]

Amazing mate . Brilliant cooking

[@BestofBritishBlackwell]

Thank you.

[@Gunmonkey5]

Make jellied eels next please! I want to try it!

[@johncarlo7395]

Me too

[@gman922]

Im an EXPAT and live in that Cultural and Epicurean Vacuum called SW Florida......not my choice and I would kill for some Pie,Mash and Liquor

[@voyager8195]

Be nice if you put quantities up on the screen, but thanks I love pie and mash

[@BestofBritishBlackwell]

Agreed mate. This was one of my quite early videos. I think the ingredients are listed in the comments.

[@colincourier]

you what? im gonna try ur recipe.im in folkestone and a bit far to go to london. will let you know,it looks good though.

[@ronwillcox8735]

THE NIGHT GARDEN ON THE TELLY IN THE BACKGROUND LOVELY

[@BestofBritishBlackwell]

Kids love that programe

[@madzen112]

Those pastry cutoffs, do they go into the bin?

[@BestofBritishBlackwell]

Not always. I sometimes make something else with them if they are large enough. The smaller ones I tend to back and then just snack on.

[@quizmasters5624]

Ah the memories Manzes In Walthamstow E17 takes some beating dont like the shops that serve the mash via an ice cream scoop (lets have it right)

[@BestofBritishBlackwell]

Totally agree, the only way to server the mash is to spoon it around the side of the plate. Lovely stuff!

[@pamtufnell6751]

Love your pie dishes

[@BestofBritishBlackwell]

Thank you. Pound land!

[@Sergeant11.11]

That looks fucking magic

[@uti743119]

Where did you get the tins? I've looked everywhere for them.

[@BestofBritishBlackwell]

The pound shop!

[@CarlitosWayz12]

Awesome video mate, im gonna give it a go this weekend.

[@BestofBritishBlackwell]

Thanks mate. Do let me know how it goes!

[@Iazzaboyce]

The traditional way was suit pastry for the base and puff pastry for the top - but your way looks tasty.

[@BestofBritishBlackwell]

Thanks. I only use a small amount of suet for the top. The extra fat in the pasty (as well as the butter) makes it extra crispy.

[@radamspse]

Yeah, thats what I thought, but it looks good anyway! be over in london in 2 weeks to continue my quest for the best Pie and Mash shop...usually keep going back to Goddards but Im in the paddington area this time so will look for a couple around there, been to the one in Portabello road, cheers

[@Nashrona60]

My cousin's, Robert and Joe Cooke own the Cooke's Pie shops in the Broadway Market and Hoxton Market in London and, being brought up in the Broadway shop I can tell you that onion has never, and never will be an ingredient to Pie and Mash; just plain old mince, gravy browning and water. I just thought that you should know.

[@BestofBritishBlackwell]

Sharon Allin Thanks for that Sharon. Perhaps not in their shop. But it will always be an ingredient in mine.

[@ralphthebulldog5163]

Does the Liquor have ell juice in it? i always went for gravy because i thought eel juice was in the liquor

[@BestofBritishBlackwell]

@@ralphthebulldog5163 Traditionally, yes. In the video, mine was made using fish stock.

[@ralphthebulldog5163]

@@BestofBritishBlackwell Sorry i'm at work, have no sound, glad i opted for gravy.

[@fatsnorkel]

Ya gotta try new things Shazza

[@travelandfoodstuff6378]

Hello, never tried pie and mash but it looks good with or without onions, what is suet exactly ?i can find several translations, is it beef kidney grease ? is there always suet in pie and mash ?

[@BestofBritishBlackwell]

Hi. Thanks for watching and thanks for taking the time to comment. Suet it the fat which surrounds the internal organs of an animal. The kind I use is Beef Suet. The reason it so useful for pastry is because the suet is easy to dry and shred into pellets. You can also get vegetarian suet. Traditionally, suet is used on one of the pastries in pie and mash. Some argue that it goes in the top, others argue it goes in the bottom. There are different recipes and different interpretations (such as the argument about onions!) depending on where you are from and what shop you bought your pie and mash in!