A classic British comfort food from London: savory beef pie served with creamy mashed potatoes and rich parsley sauce (called 'liquor'—despite the name, it contains no alcohol). This traditional working-class meal has warmed London tables for generations, combining all components into something exceptional.
vegetable shorteningfor hot water pastry~½ cupest.
puff pastry (store-bought)~1 sheetest.
egg wash~1est.
potatoes~2 lbest.
milkfor the mashed potatoes~¼ cupsest.
red Holland peppersfor chili vinegar~2est.
whole chilifor chili vinegar~1est.
rice (for blind baking)~1 cupest.
Steps
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1
Heat oil in a pot and brown the ground beef, breaking it up into fine pieces. Add diced yellow onion and cook for 2-3 minutes. Season with salt and black pepper.
2
Add garlic for additional flavor.
3
Sprinkle flour over the mixture and stir for about 1 minute to cook off the raw flour taste.
4
Pour in beef stock and add Worcestershire sauce, white pepper, and soy sauce. Bring to a gentle simmer and cook for 3-4 minutes until thickened. The mixture should not immediately fill in when dragged with a spatula. Remove from heat and let cool.
5
In another pot, melt butter and add flour, whisking to create a roux. Cook for about 1 minute.
6
Gradually add chicken broth while whisking to avoid lumps. Once all broth is added, bring to a gentle boil and cook for 2 minutes.
7
Season with white pepper, malt vinegar, salt, and a pinch of sugar. Add parsley and mix well. This is the parsley sauce (liquor).
8
Make hot water pastry: Mix flour in a bowl. Melt vegetable shortening and add to flour, stirring with a spoon. Gradually incorporate water until the mixture resembles playdough. Knead until smooth and clay-like.
9
Roll out the pastry on a floured surface into two rounds and line two pie tins. Push the edges up slightly and patch any tears.
10
Line the pastry with parchment paper and fill with rice to prevent puffing. Blind bake at 400°F for 10 minutes.
11
Remove pie shells from oven and fill with the cooled beef filling.
12
Brush egg wash around the edges of the filling. Top with store-bought puff pastry, pressing the edges to seal. Apply another coat of egg wash for color and shine.
13
Bake at 400°F for approximately 30 minutes until the pastry top is golden brown.
14
Cut potatoes into even-sized pieces and cook in equal parts chicken broth and water until soft.
15
Drain the potatoes and return to the pot. Heat over medium heat for about 1 minute while shaking to evaporate excess moisture. Press through a potato ricer until smooth.
16
Add butter and milk. Season with salt and white pepper.
17
Make chili vinegar: Thinly slice red Holland peppers and place in a bottle with a whole chili and malt vinegar.
18
Place a pie on a plate with a portion of mashed potatoes on the side. Pour parsley sauce over the pie.
19
Optional: Add a small amount of chili vinegar on top of the pie and potatoes to taste.
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