Pie and mash

Pie and mash, a traditional British comfort food, has long been a staple of London's working class in the East End. It consists of a minced beef combination (historically, leftover meat and vegetable scraps) baked in a pastry crust and served with mashed potatoes and liquor, a thin green parsley sauce (which actually contains no alcohol).

In pie and mash, suet pastry should be used for the bottom or base, and rough puff or short pastry can be utilized for the top. The mashed potato is usually distributed across one side of the plate, with a form of parsley sauce on the side. This is usually referred to as liquor sauce or just liquor, and it is historically produced from the water left over from the production of other dishes.

Many stores, on the other hand, no longer utilize stewed eel water in their parsley liquor. The parsley gives the sauce its characteristic green hue. Modern pies are available in a variety of tastes, including chicken, fruit, and vegetarian, and pie-and-mash establishments remain popular in London, notably in the East End.