Traditional Pie 'N' Mash with Parsley Liquor

bbc.co.uk

Maya

subheading: For the filling:

1 tbsp olive oil

1 onion, chopped

2 cloves garlic, finely chopped

450g/1lb minced beef steak or beef mince

1 tsp English mustard

1 tbsp tomato purée

1 beef stock cube

vegetable oil

150ml/5fl oz brown ale

100ml/3½fl oz beef stock

2 tbsp plain flour

salt and freshly ground black pepper

subheading: For the suet pastry:

350g/12oz self-raising flour, plus extra for dusting

225g/8oz beef suet

large knob of butter, softened, for greasing

subheading: For the pie crust:

450g/1lb ready-made shortcrust pastry, for the top of the pie

1 free-range egg yolk, lightly beaten

subheading: For the mashed potatoes:

2 large potatoes (preferably Rooster or Nadine), peeled, cut into chunks

100ml/3½fl oz hot milk

knob of butter

drizzle chilli oil (optional)

subheading: For the parsley liquor:

50g/2oz butter

50g/2oz cornflour

500ml/18fl oz chicken stock

generous bunch parsley, leaves only, chopped

1 to 2 garlic cloves, roasted and puréed, to taste

subheading: To serve:

jellied eels

Recipe tips

How-to-videos

For the filling, heat the olive oil in a large frying pan over a medium heat and fry the onion and garlic for five minutes or until softened. Add the mince and cook for five minutes, stirring occasionally, or until browned and cooked through.

Stir in the rest of the filling ingredients, season with salt and freshly ground black pepper and set aside to cool.

Directions at bbc.co.uk

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