East End Shop · Minced Beef Pie
Pie and Mash with Liquor
Photo: Jeremy Bolwell / Wikimedia Commons · CC BY-SA 2.0
The green parsley sauce ladled over the top, called 'liquor,' traditionally started life as the leftover cooking water from stewed eels.
A hand-raised pie of minced beef in shortcrust pastry is served alongside mashed potato and doused in a bright green parsley-flecked liquor sauce. Family-run shops, some open since the early 1900s, serve it at simple tiled counters with communal tables.
Why it's made this way: It became the East End's everyday working-class meal because the ingredients — offcuts of beef, potatoes, and eel-cooking liquid — were cheap and filling.
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