Pie and mash facts for kids
Pie and mash is a classic meal that comes from the East End of London, England. It has been a popular food for working-class people for many years. Shops selling pie, mash, and eels have been around in London since the 1800s. You can still find them in East and South London, and in parts of Kent and Essex. These shops might also offer stewed or jellied eels.
Contents
History of Pie and Mash
During the Victorian era, in the 1800s, London had a lot of air pollution. The wind usually blew from the west, pushing the pollution towards the east and southeast. Because of this, the East End of London became home to many working-class families. Richer people often lived in the western parts of the city.
A savoury pie has always been a traditional food. Its small size made it easy to carry around. The cold pastry crust protected the filling, which was usually cheap minced meat, often mutton. This made it a perfect meal for workers on the go.
Eels and the River Thames
Jellied eels are often eaten with pie and mash. European eels cooked in jelly also became a common meal for workers. This was because eels were one of the few types of fish that could live in the very polluted River Thames and other London rivers back then. There were many eels available in the late 1800s. Dutch fishing boats brought large catches to Billingsgate Fish Market.
However, the number of eels in the River Thames has dropped a lot. A study showed that between 2005 and 2010, the number of eels caught in traps fell from 1,500 to just 50. This means that most eels used in pie and mash shops today come from places like the Netherlands and Northern Ireland.
Even though fewer people eat eels now, the number of eel and pie shops has not changed much. In 1995, there were 87 shops in Greater London. This is similar to the 110 shops that existed around the late 1800s.
What's in Pie and Mash?
The main dish is pie and mash. It includes a pie filled with minced beef and a cold-water pastry crust. It is served with mashed potato. The pie usually has two types of pastry. The bottom crust is often made from suet pastry, and the top can be rough puff or short pastry.
Liquor Sauce
It is common to see the mashed potato spread on one side of the plate. There is also a special green sauce called liquor sauce or simply liquor. This sauce is traditionally made using the water left over from cooking stewed eels. However, many shops today do not use eel water in their parsley liquor anymore. The sauce gets its green color from parsley. The word "liquor" here does not mean it contains alcohol.
Pie and Mash Shops
Before shops became popular, pie and mash was sold from carts or portable stoves called braziers. Shops started to appear in the late Victorian times. The first known shop was Henry Blanchard's. It opened in 1844 at 101 Union Street in Southwark and was called an "Eel Pie House." These shops have become an important part of their local communities and history. For example, L. Manze in Walthamstow was given a special heritage status in 2013. This was because of its important architecture and culture.
Shop Design
Traditionally, pie and mash shops have white tile walls with mirrors. They also have marble floors, tables, and counters. All these materials are easy to clean. This design gives the shops a look from the late Victorian era or the Art Deco period. These places are almost always called "shops," not "restaurants."
Eel Pie Island
In the early 1900s, many people from the East End would take Sunday boat trips on the River Thames. They would travel to the more fancy western parts of London. They still wanted their traditional foods, like ale and pie and mash. Because of this, a hotel they often visited and the island it was on in Twickenham were renamed Eel Pie Island.
See also
In Spanish: Pie and mash para niños
