I am a strong believer in teaching children about their heritage, and as I have half-Cockney children, they must eat pie n mash (though I draw a line at making jellied eels).
There are pie n mash shops all over South East London and the ‘house’ recipe, handed down from one generation to the next, is fiercely guarded. It is said that this recipe can make or break a pie n mash shop, so there is no chance for me to obtain one. Therefore, I did it in the simplest way possible.
The ingredients are of two parts: the meat and the pastry.
500 grams of minced beef
1½ tablespoons of plain flour
250 ml of beef stock (I used Bisto)
(no, you can add anything else if you want authenticity – no onions)
Fry the meat, sprinkle on the flour and when browned, add the stock. Cook for a few minutes. There must be thick, slurry liquid in the pan. Cool.
350 grams of plain flour
200 grams of suet (I used Atora)
½ teaspoon of salt
Water (at least 400ml)
Method: Sieve the flour into a large bowl and carefully mix in the suet using a knife. Mix in the water. Knead until it feels like clay. Leave in the fridge for 30 mins. Then roll it out to about 2-3 mm thickness, line a pie dish with it. Spoon the meat into a pastry. Add a lid. Pierce some holes on the lid for steam to escape. Bake at 170 degrees until browned.
And there you ‘ave it, them bleedin’ good pies. Bees’ knees, they are.