Pie Mash and Liquor Homemade London Recipe by Flawless Food

Make the Liquor / Parsley Sauce. Dissolve a fish stock cube in hot water, bring to the boil and reduce to a simmer. Mix water and flour and stir well to make a smooth slurry. Add this to the stock along with the finely-chopped parsley. Stir well and keep on stirring until the sauce has thickened.. Place on a baking tray and bake for 18-20 minutes - the pies should blister and slightly scorch. Meanwhile, make the liquor. Crumble the stock cubes into a pan with 800ml water and the parsley; bring to a simmer. Mix the flour to a slurry with cold water in a small bowl.

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Pie Mash and Liquor Homemade London Recipe by Flawless Food

Drizzle with a little chilli oil, if using, and keep warm. 10.For the parsley liquor, melt the butter in a saucepan over a medium heat and whisk in the cornflour to make a paste. Gradually stir in the stock, bring to a simmer, then stir in the parsley and garlic and stir until thickened and smooth. 11.Serve the hot pies with the mash, parsley.. 10. While your pies are cooking, prepare the mash and parsley liquor. For the mash, bring a pan of water to the boil and add your potatoes. Cook for around 20 minutes until they are soft, then drain off the water. Add the butter and milk, and mash until all lumps are gone. Season to taste with salt and pepper. 11.