filling of pie in pie -mash and liquid?

Answer 1

you mean "pie and mash"
1:mince meat pie(nothing added)
2:mashed potato(slash of milk&butter)
3:parsley suace theres the secret :::::::::::::::::::::fresh parsley lots of and liquid to mix is eel juice from boiling

Answer 2

The liquor is a parsley type of sauce and the pie filling is minced beef, here is a recipe...

. Ingredients

For the Pies
2 tbsp Vegetable Oil
1 Onion, chopped
1 Garlic Clove, crushed

450g/1lb Minced Beef
2 tbsp Plain Flour
2 tbsp Tomato Purée
1 teasp English Mustard
300ml/10fl.oz.Brown ale or bitter
450g/1lb Puff or Shortcrust Pastry
Beaten egg to glaze

For the Liquor

25g/1oz Butter
25g /1oz Plain flour
300ml/10fl.oz. Water
4 tbsp Freshly chopped Parsley

1 teasp Malt Vinegar
Salt and Pepper




Instructions



1. Preheat the oven to 220C, 425F, Gas mark 7. Heat the oil in a medium saucepan, add the onion and garlic and sauté until softened.



2. Add the meat and brown, turning and breaking the meat up.



3. Sprinkle in the flour and cook, stirring for 2 minutes.



4. Add the tomato purée, mustard and brown ale, mix well, bring slowly to the boil then reduce the heat, cover then simmer for 20 minutes.



5. Transfer the mixture into 4 individual pie dishes and set aside.



6. Roll the pastry out to 6mm/1/4-inch then cut into quarters. Place each quarter over the filled pie dishes, trim the excess pastry and press firmly onto the dish.



7. Brush the pastry with the beaten egg and bake for 15-20 minutes until golden brown.



8. Meanwhile, melt the butter in a saucepan, add the flour and cook, stirring for 1 minute.



9. Gradually add the water stirring well then bring to the boil, stirring constantly until cook until thickened.



10. Add the parsley, vinegar and season with salt and pepper to taste.



11. To serve - transfer the cooked pies to serving plates and pour the liquor over the top. Serve immediately with mashed potatoes.

Answer 3

In Cumbria that would be either a beef mince or steak and kidney pie served with mashed potatoes and gravy!

Answer 4

the pie is made of mince meat and gravy as any self respecting londoner who partakes of this dish will tell you

The liquor - is made from the potatoe water and fresh parsley,
juice from the eels salt and pepper

this is as told to me by my other halfs Granny - a londoner aged 99! (a lady from the age when this was the staple diet of Londoners who lived 'by the water' as she would say (the River Thames to you and I - hate eel pie n mash BUT love the liquer

Answer 5

Minced beef and onion is in the pies and they have to be the chilled oies - not frozen. The liquer is parsley sauce with a dash of vinegar added xxxxxxx

Answer 6

it's mince meat ....no gravy and the liquor is made with parsley sauce with the starch of the potatoes added to make it thick.
i eat it every week so i'm an expert lmao!

Answer 7

Minced beef and onion finely diced, fried off and plenty of salt and black pepper.

Parsley and pea sauce is liquor.

Answer 8

Either dog or cat from the taste

Answer 9

minced meat and the liquor is parsley sauce

Answer 10

what??