Pie and mash
From Wikipedia, the free encyclopedia
Pie and mash is a traditional London working class food. Pie, mash and eel shops have been in London since the 18th century and are still common in south and east London.
The main dish sold is pie and mash — a minced beef pie and mashed potato. It is common for the mashed potato to be spread around one side of the plate and for a type of parsley sauce called "liquor" (although it is non-alcoholic) to be added. Liquor traditionally has a green colour which is not from food colouring but the parsely. It is also traditionally made using the water kept from the preparation jellied eels. That said some establishments may add colouring as a "cheat". Most pie and mash shops also offer gravy as an alternative for those who are put off by the colour.
Pie and mash shops often sell another London speciality — jellied eels.
Chili-vinegar (vinegar containing pickled chilies) is also traditionally served with both of these dishes.
Recently pie and mash shops have started to offer vegetarian pies and also menus for children which has met with a measure of success.
The customers in these restaurants are usually a "very mixed bunch" in terms of age and social class which is far removed from the "working class only" customer image.
[edit] Further reading
- Pie 'n' Mash - A Guide to Londoners Traditional Eating Houses (1995), ISBN 0-9527067-0-9
