Traditional Cockney Pie and Mash Recipe: A Taste of East London at Home

Cockney Pie and Mash is a traditional East London dish featuring a minced meat pie served with mashed potatoes and a parsley sauce called “liquor.”

Here’s a recipe for each component of this classic dish:

Pie, Mash and Liquor Recipe.
Pie, Mash and Liquor Recipe.
Goddard’s Pies Limited, CC BY-SA 3.0
Wikimedia Commons

Minced Meat Pie:


  • 1 lb (450 g) minced beef
  •  1 medium onion, finely chopped
  •  1 tbsp vegetable oil
  •  1 tbsp Worcestershire sauce
  •  1/2 tsp salt
  •  1/4 tsp black pepper
  •  1 cup beef stock
  •  1 tbsp cornstarch
  •  2 pre-made shortcrust pastry sheets


  1. Preheat oven to 375°F (190°C).
  2.  In a large pan, heat the oil and cook the onions until softened.
  3.  Add the minced beef, salt, and pepper to the onions, cooking until the beef is browned.
  4.  Mix cornstarch with a bit of cold water in a small bowl to create a slurry.
  5.  Add the beef stock and Worcestershire sauce to the pan, then stir in the cornstarch slurry. Simmer for a few minutes until the sauce thickens.
  6.  Roll out the pastry sheets and line the base of a 9-inch pie dish with one sheet, trimming the excess pastry.
  7.  Spoon the beef mixture into the pastry-lined dish.
  8.  Cover the pie with the second pastry sheet, sealing the edges with a fork.
  9.  Make a small hole in the centre of the pie to allow steam to escape, and brush the top with milk or egg wash for a golden finish.
  10.  Bake the pie for 25-30 minutes or until the pastry is golden and crisp.

Mashed Potatoes:


  • 2 lbs (900 g) potatoes, peeled and cut into chunks
  •  1/4 cup (60 ml) milk
  •  2 tbsp butter
  •  Salt and pepper, to taste


  1. In a large pot, boil the potatoes in salted water until tender (15-20 minutes).
  2.  Drain the potatoes and return them to the pot.
  3.  Add the milk, butter, salt, and pepper, and mash until smooth and creamy.

Parsley Liquor:


  • 2 cups (500 ml) water
  •  1/2 cup (125 ml) chopped fresh parsley
  •  1/4 cup (60 ml) unsalted butter
  •  1/4 cup (60 ml) all-purpose flour
  •  Salt and pepper, to taste


  1. In a saucepan, melt the butter over medium heat.
  2.  Gradually whisk in the flour until it forms a roux (a thick paste).
  3.  Slowly pour in the water, whisking constantly to avoid lumps.
  4.  Once the sauce has thickened, add the chopped parsley, salt, and pepper.
  5.  Cook for a couple more minutes until the parsley is wilted.

To serve, place a portion of mashed potatoes on a plate, top with a slice of the minced meat pie, and drizzle the parsley liquor over the top.

Authentic Cockney Pie and Mash: A Classic East London Dish

If you’re craving the taste of traditional East London cuisine, our Cockney Pie and Mash recipe is just what you need. This comforting meal consists of a hearty minced meat pie, smooth mashed potatoes, and a delicious parsley liquor, all made from scratch. With our easy-to-follow instructions, you’ll bring the iconic flavours of East London right to your dinner table. 

The History of Cockney Pie and Mash

The Cockney Pie and Mash has been a staple dish in East London for over a century. The working-class communities in the area enjoyed this delicious and filling meal at the local pie and mash shops, where families would gather for a warm, satisfying dinner. Today, you can find pie and mash shops across London, but making it at home allows you to enjoy the authentic taste of East London in the comfort of your own kitchen.

Minced Meat Pie: The Heart of Cockney Pie and Mash

The minced meat pie is the central component of this classic dish. This pie is rich and satisfying and made with flavorful minced beef, onions, and a touch of Worcestershire sauce. Our recipe uses shortcrust pastry for a flaky, golden crust that perfectly complements the savoury filling.

East End Pie and Mash
East End Pie and Mash

Creamy Mashed Potatoes: A True Comfort Food

No Cockney Pie and Mash is complete without velvety mashed potatoes. Our recipe uses simple ingredients to create a creamy, smooth side dish that pairs perfectly with the minced meat pie. With just the right amount of butter and milk, you’ll achieve the perfect consistency for your mash.

Parsley Liquor: A Unique East London Sauce

The final component of our Cockney Pie and Mash recipe is the iconic parsley liquor. This vibrant green sauce is made from a roux, fresh parsley, and seasoning, adding a unique and flavoursome twist to the dish. Drizzled over the pie and mash, the parsley liquor ties the meal together, creating an authentic East London culinary experience.

Traditional liquors are made from the water used to cook eels and this may look a little off-putting at first, as it is green, but bear in mind it is basically a parsley sauce so it does taste better than it looks!

Enjoy a Taste of East London with Our Cockney Pie and Mash Recipe

With our detailed recipe, you can prepare an authentic Cockney Pie and Mash meal that brings the spirit of East London to your home. Enjoy this comforting dish with friends and family, and experience the rich culinary history of the Cockney community.

Here is a list of East London pie and mash shops:

  • London’s Best Pie And Mash Shops | Time Out London: A comprehensive guide to the best places to eat classic cockney pie and mash in London, with ratings, reviews and photos.
  • Maureens Pie and Mash is a family-run business that has served the East End of London for over 60 years, offering traditional pie and mash with liquor, jellied or stewed eels or a salt beef beigel. They also provide home delivery service.
  • Pie & Mash | London | Eastenders Pie & Mash: A traditional London food and barista-style coffee shop, serving fresh pies with liquor and mash daily. They also have a stall at Chrisp Street Market.
  • On East London’s Roman Road, One Pie and Mash Shop Lives on – Eater London: A story on one of east London’s oldest remaining pie and mash shops, G. Kelly on the Roman Road, which re-opened in 2019 after a two-year refurbishment.

Don’t Miss Out on This Classic East London Delight

Be sure to experience the authentic taste of East London in your own home. Our Cockney Pie and Mash recipe perfectly introduces this classic dish to your family and friends. Gather your ingredients, follow our step-by-step instructions, and indulge in the rich flavours of this traditional meal. So, why not make Cockney Pie and Mash tonight and bring a piece of East London history to your dinner table?

Share your culinary masterpiece with us on social media using the hashtag #CockneyPieAndMash, and join the community of home cooks celebrating this iconic British dish.

8 thoughts on “Traditional Cockney Pie and Mash Recipe: A Taste of East London at Home”

  1. Thanks for posting this Cockney pie and mash recipe; I’ll make it and bring a historical taste of London to my Washington,DC kitchen.

    I’m a long time fan of the east end, especially of the Bethnal Green Toy Museum, Golders Green, and all of the east end’s rich Jewish history, including the mobsters.
    I return to the east end whenever I’m in London. The beigels-not too into them (although I love the spelling); I prefer New York’s. (Sadly, there are fewer and fewer authentic Jewish Delis in NY.)

    • Use fish stock for the parsley sauce. Put a teaspoon of English mustard in the pie too and suet pastry is usually used. Some say suet for the bottom and shortcrust for the top. These tips from a cockney cookbook!
      And you’re not too keen on the beigels, have you tried onion pletzels?

  2. This is going to open a can of worms. Best pie and mash shops in east London!!
    My Mum used to make pie and mash, but didn’t have the luxury of puff pastry. She said she used a “suet “ pastry. Whatever it was, it was just like George’s Pie and Mash in Hermit Rd, Canning Town. Not a fluffy pastry top!! Bit like a pudding pie baked in oven. And oh yes. The top had to be a bit burnt.!! And the liquor had a bit of fish stock in it (wasn’t proper liquor made with the water from stewing eels??) For this old Eastender living in Essex, The Crafty Cockney, Canvey Island does excellent pie and mash, and steed eels!!

  3. The pie and mashbdhop I used as a kid in the late 40 early 50 was in bow road more or less oppisitecthectown hall

    • Chris you are so right sumner house to bow road was a stroll when we were kids nowadays at my age it would take hours to walk there you take care ok

    • Bill, It was called ‘Noted Eels and Pies’.
      We used to drive there from work in Salmon Lane then one day, there is was gone!
      We tracked it down to Leytonstone High Road (junction with West Street). Used to be a pub on the opposite corner for a pint afterwards but I just checked on Google Maps – gone, like too many have done.
      Keep smiling,

  4. im sure youll all agree we have to maintain this cockney culinary tradition.

    ill be in eastenders next thursday.

    chris savory


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