Pie and Mash

The origins of pie and mash date back to the Victorian era in London, where this traditional working-class meal quickly became a beloved staple. Pie and mash consist of a simple meat pie, creamy mashed potatoes, and a distinctive parsley-infused green sauce known as liquor. This dish was not only affordable and filling but also highly convenient, making it especially popular among laborers and working-class families living in East London. Initially, pie shops—commonly referred to as "pie and mash shops"—also served jellied eels alongside the pie and mash, reflecting the easy availability of fresh eels from the nearby Thames River. Over time, as eels became less common due to changing environmental and economic factors, pie and mash evolved but the enduring tradition persisted as a strong symbol of London’s unique culinary heritage. Even today, many of these historic shops continue to operate, preserving a nostalgic taste of London’s past and offering a valuable glimpse into the everyday lives and culture of its working-class roots.