Pie and Mash Liquor Recipe | Simple Ingredients, Rich Flavour

Have you ever craved that comforting, nostalgic taste of classic East End pie and mash liquor? As someone who cherishes traditional British dishes, I’ve always been fascinated by this vibrant green sauce that brings the whole meal together.

Liquor isn’t what it sounds like it’s a rich, parsley-infused sauce steeped in history and heritage. In this blog, I’ll walk you through an authentic pie and mash liquor recipe, inspired by London’s iconic pie shops and flavours.

What is Pie and Mash Liquor?

Have you ever wondered what makes traditional East End pie and mash so iconic? It’s not just the flaky pie or creamy mash, it’s the unmistakable green “liquor” that ties it all together.

As someone who grew up hearing tales about London’s pie and mash shops from my grandparents, I knew I had to master the traditional pie and mash liquor recipe myself.

Liquor might sound like it refers to alcohol, but in this beloved British context, it’s a silky parsley sauce that carries generations of flavour and history.

Originating from the working-class communities of East London, pie and mash with liquor became a staple meal during the 19th century. It was affordable, hearty, and could be easily served in the classic eel and pie shops.

The liquor sauce was traditionally made using the water left from stewing eels, then thickened and flavoured with fresh parsley.

Though many modern recipes now skip the eel base in favour of vegetable or chicken stock, the distinctive herby flavour remains at the heart of the dish. For many of us, that vibrant green liquor is a taste of home, nostalgia, and East End pride.

How Do You Make Authentic Pie and Mash Liquor at Home?

Creating an authentic pie and mash liquor sauce at home is surprisingly simple once you understand the essential elements. I’ve spent hours cross-checking traditional recipes and experimenting in my kitchen, and here’s what I’ve found works best.

It all starts with the stock. The most traditional recipes use eel stock – yes, eel! That’s how London’s original pie shops made their liquor. But if you can’t source eel or prefer not to use it, vegetable stock or chicken stock is a good modern substitute.

Here’s what an authentic preparation involves:

• Use a flavourful stock base (preferably homemade)
• Add chopped fresh parsley – not dried
• Thicken with plain flour for a smooth, velvety finish
• Stir continuously to avoid lumps
• Add a splash of vinegar or lemon juice for a little tang

Consistency matters here. Liquor should be pourable but not runny – it should coat the back of a spoon.

Some additional tips from my own kitchen:

• Simmer the sauce gently to preserve the bright green colour
• Stir with a whisk instead of a spoon for smoothness
• Use flat-leaf parsley for a more vibrant flavour

Making liquor is a labour of love and history – every stir of the pot brings the East End into your home.

What Ingredients Do You Need for Pie and Mash Liquor?

Ingredient Specifications

• Fresh parsley: Always use fresh, preferably flat-leaf parsley. It adds both colour and flavour.
• Plain flour: Acts as a thickening agent. Sift it to prevent lumps.
• Butter: Helps create a roux with the flour. Use unsalted to control seasoning.
• Vegetable stock: Can be replaced with eel or chicken stock for a more traditional taste.
• Salt and white pepper: White pepper offers a gentle heat without altering the sauce colour.
• Vinegar or lemon juice: Just a dash brightens the flavour.

How to Prepare the Perfect Parsley Liquor?

Once your ingredients are ready, making the liquor sauce is quite straightforward. I usually prepare the sauce just before I mash the potatoes, so it’s piping hot when poured.

Step-by-Step Method

• Melt the butter in a saucepan on medium heat
• Stir in the plain flour to create a smooth roux
• Gradually pour in the hot stock while whisking continuously
• Once the sauce thickens, add the chopped parsley
• Simmer gently for 5–10 minutes
• Season with salt, white pepper, and a touch of vinegar or lemon juice

Tips for Perfection

• Whisk, don’t stir: This keeps the sauce lump-free
• Simmer gently: Boiling can dull the green parsley
• Use fresh stock: It makes all the difference in depth of flavour
• Blend if necessary: For a smoother sauce, you can lightly blend it before serving

Can You Make Pie and Mash Liquor Without Eel Stock?

Absolutely. While eel stock offers an authentic, old-school depth of flavour, most modern cooks, including myself, go for vegetarian alternatives. That said, each option changes the liquor slightly.

Stock Alternatives

• Vegetable stock: Light, clean flavour – my go-to choice
• Chicken stock: Adds savoury depth without overpowering
• Eel stock: The traditional East End choice, if you can source it

Why Some Avoid Eel Stock?

• Harder to find in local supermarkets
• Stronger fishy aroma may not appeal to everyone
• Less suitable for vegetarian and vegan diets

Using a veggie or chicken base doesn’t compromise the character of the sauce. The key is seasoning and fresh parsley – that’s where the real magic lies.

What to Serve with Pie and Mash Liquor?

Pie and mash liquor is meant to be part of a comforting trio. Here’s what completes the experience:

Classic Pairings

• Minced beef pie: Traditionally served in pie shops
• Creamy mashed potatoes: Smooth, with butter and seasoning
• Jellied eels: A classic East End side

Other Serving Suggestions

• Mushy peas: For added colour and fibre
• Pickled onions: Sharp contrast to the rich mash
• Butter beans or garden peas: More texture and protein

Drinks That Pair Well

• Ale or lager: Complements the savoury profile
• English breakfast tea: A nostalgic pairing for some
• Homemade lemonade: For a refreshing, clean finish

Is Pie and Mash Liquor Healthy?

While traditionally hearty, this dish can be surprisingly light with a few tweaks. Here’s how it stacks up nutritionally.

Nutritional Table (per serving of liquor only)

Healthier Adjustments

• Swap butter for olive oil
• Use gluten-free flour for allergies
• Cut down salt by using low-sodium stock
• Opt for more parsley for nutrients

The liquor alone is fairly low in calories – it’s the pie and mash that brings the bulk. When made thoughtfully, this sauce can fit into most diets.

Variations of Pie and Mash Liquor Recipe

Jamie Oliver’s Version of Liquor Sauce

Jamie simplifies the classic sauce by omitting eel stock and using chicken or veggie base instead. His method focuses on accessibility:

• Fresh herbs and simple roux
• Quick 15-minute version
• Balanced salt and acidity

KeefCooks East End Traditional Style

KeefCooks goes fully traditional with minced beef pies and eel-based liquor. Key characteristics:

• Rich eel stock base
• True to East End pie shop style
• Time-intensive but rewarding

Flawless Food’s Vibrant Green Parsley Sauce

This version stands out for its visual appeal and thicker consistency:

• Uses double parsley for intense green
• Slightly more flour for body
• Heavier on butter for richness

BBC Good Food Modern Take

Their recipe twists tradition with a lighter chicken-based liquor, perfect for family dinners:

• Milder herbs
• Reduced butter and flour
• Easy-to-follow technique

East London History Tribute Version

Less about precision, more about memory. This version brings back nostalgic flavours:

• Uses old-school eel stock
• Combines with jellied eel sides
• Focuses on emotional heritage

Conclusion

There’s something deeply satisfying about recreating a dish that holds so much British heritage. This pie and mash liquor recipe is more than just a sauce, it’s a tribute to the comforting meals of East London’s past.

Whether you’re cooking for nostalgia or trying it for the first time, the bold, herby flavour of homemade liquor never disappoints. I hope this guide helps you enjoy a taste of tradition, right in your own kitchen.

Frequently Asked Questions About Pie and Mash Liquor

What does liquor mean in pie and mash?

Liquor refers to the green parsley sauce served with the dish, not alcohol.

Can I freeze pie and mash liquor?

Yes, you can freeze it for up to 3 months. Reheat gently to preserve texture.

Is pie and mash liquor vegetarian?

If made with vegetable stock and butter, yes. Avoid eel stock for veggie versions.

How do I thicken the liquor sauce?

Use plain flour to make a roux, then slowly add your stock while whisking.

What’s the difference between liquor and gravy?

Gravy is meat-based and brown. Liquor is herb-based and green.

Pie and Mash Liquor Recipe

Freya

There’s something deeply satisfying about recreating a dish that holds so much British heritage. This pie and mash liquor recipe is more than just a sauce, it’s a tribute to the comforting meals of East London’s past.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Main Course

Cuisine british

Servings 1 people

Calories 90 kcal

Ingredients

  

• 40 g Fresh parsley chopped Use flat-leaf parsley for stronger flavour and colour
• 2 tbsp Plain flour Sifted for thickening the sauce
• 2 tbsp Unsalted butter Helps form the roux base
• 500 ml Vegetable stock Or eel/chicken stock for authentic depth
• ½ tsp Salt Adjust to taste
• ¼ tsp White pepper For subtle heat without discolouring the sauce
• 1 tsp Vinegar or lemon juice Adds brightness and balance to the sauce

Instructions

 

• Melt the butter in a saucepan on medium heat
  2 tbsp Unsalted butter
• Stir in the plain flour to create a smooth roux
  2 tbsp Plain flour
• Gradually pour in the hot stock while whisking continuously
  500 ml Vegetable stock
• Once the sauce thickens, add the chopped parsley
  40 g Fresh parsley
• Simmer gently for 5–10 minutes
• Season with salt, white pepper, and a touch of vinegar or lemon juice
  ½ tsp Salt, ¼ tsp White pepper, 1 tsp Vinegar or lemon juice

Keyword Pie and Mash Liquor Recipe