Propah Eastend Pie Mash And Licqour Recipes
I'm an Essex girl by birth and an Eastender by heritage, so pie mash and licquor was a childhood treat. You can imagine my horror upon moving to Kent to find that no one outside of London has even heard of the dish, let alone tasted it. So I languished for years without. Sure, I could just get a meat pie and somemash, but normal meat pies are not the same, and the licqour is just impossible. Fortunately, through much experimenting my Mum and I now have a suitable substitute that tastes as good (or bad!) as the real thing!
Recipe From food.com
Provided by Bunny Mazonas
Categories Savory Pies
Time 55m
Yield 4 serving(s)
Number Of Ingredients 16
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Use a knife to cut down and around the pie tin edges. Use a pastry brush to very gently glaze the lid with milk. Ready to bake, place all 4 …
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Use a knife to cut down and around the pie tin edges. Use a pastry brush to very gently glaze the lid with milk. Ready to bake, place all 4 …
Ratings 74
Calories 1565 per serving
Category Dinner, Lunch
- Brown off the mince in a pan over medium-low heat for 7 minutes, breaking down into small pieces as it browns. (If using leaner mince you may need a bit of oil to prevent sticking)
- Place your potatoes into a large pan of cold water. Bring to a gentle boil. cook for about 20 minutes. Continue making the pies and come back to the mash later!
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PROPAH EASTEND PIE, MASH AND LICQOUR RECIPE - FOOD.COM
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