Traditional London Pie and Mash with Parsley Liquor

Serve a traditional minced beef pie alongside smooth, creamy mashed potatoes.

Prepare the characteristic 'Liquor' (green sauce): Start with a light roux of butter and flour.

Whisk in savory stock (traditionally eel stock) and a splash of vinegar.

Stir in an enormous amount of finely minced fresh parsley until the sauce is vibrant green.

The liquor contains no alcohol; it is a savory parsley gravy.

Spoon the liquor over the pie and mash, ensuring it pools on the plate.