Pie, Mash & Liquor
We are so excited to be the only one in our area to be selling the traditional Goddards London Pie, Mash & Liquor.
This is all uncooked, frozen and sold in portions.
Goddards is a family run business thats been serving traditional London pie and mash
since 1890 in London. And we are very proud to be selling this in our farm shop.
Goddards unique and exclusive gluten free instant parsley liquor is amazing. one packet serves 4 meals.
Goddards own recipe chilli vinegar is so popular, made using fresh ingredients and non-brewed condiment. Perfect with pie mash and liquor! And surprisingly good when sprinkled over your fish and chips. This is a must to have with your pie & mash, and the bottle will last ages.
Goddards have expanded their range and we are so glad they have. These Pasties and Sausage Rolls are delicious and so heavily filled.
They come frozen uncooked. Please scroll down to have a look at the cooking guidelines.
COOKING GUIDELINES
PIES - Cooking pies from frozen (for best results) Remove required pies from the freezer and place on a baking tray. Wet the pie tops with water ensuring that the entire top of each pie has been coated with water and allow to partially defrost for approx 30-45 minutes. This allows the pastry to soften slightly so the top pastry will rise better. Place near the top of a pre-heated oven at 220oC /425oF / Gas Mark 7-8 and bake for 10 minutes. After 10 minutes, move the pies around on the tray to ensure even baking. Bake for a further 10 minutes. Check the pies again to see if they are golden brown and have slightly risen from their dishes and bake for a further few minutes if needed. Remove from the oven and allow to cool slightly before removing the foil dishes and plating up. Our pies can be cooked straight from the freezer but the method above produces a better quality pie
MASH - Loosen lid and then this can simply be microwaved before serving. Fluff up the potato during cooking time. Also this can be defrosted first for a better result.
INSTANT LIQUOR - Please see packaging
FROZEN LIQUOR - Defrost before microwaving, You can heat the Liquor in the pouches in a microwave make sure you slit both ends of the pouches before you microwave. Microwave until piping hot.
Fruit pies and crumbles - Place near the top of a pre-heated oven at 210oC / 410oF / Gas Mark 6-7 and bake for 20 minutes. Check the pies to see if they are golden brown on top and have slightly risen from their dishes and bake for a further few minutes if needed. Remove from the oven and liberally sprinkle the pie tops with caster sugar.
ALL PIES
Use a milk or egg wash on the tops of the pies to add colour. Place pies near the top of a pre-heated oven at 210oC / 410oF / Gas Mark 6-7 and bake for 35-40 minutes. Check the pies to see if they are golden brown on top and have slightly risen from their dishes and bake for a further few minutes if needed. Allow the product to cool for 2-3 minutes before serving.
JUMBO SAUSAGE ROLLS
Place on a baking tray in a preheated oven at 210°C / 420°C, Gas mark 6 for approximately 25/30 minutes. Allow the product to cool for 2-3 minutes before serving.
JUMBO PASTIES
Place on a baking tray in a pre-heated oven 200°C / 400°F / Gas mark 6 for approximately 25 - 30 minutes. Allow the product to cool for 2-3 minutes before serving.
Interesting stories & Facts
Pies have been the staple diet of Londoners for centuries and the London ‘pie and mash’ shops offer a meal that is steeped in history and ingrained in the very fabric of London.
“Eel Pie Houses”, as they were originally known, have been around since the 1700’s. Originally, the piemen would carry their pies in trays or small portable ovens to sell them on the streets of London. Early pies were actually filled with eels from the Thames, the eels would have been spiced and stewed in stock prior to being used as a pie filling. The more successful piemen were able to establish static stalls to increase custom.
In latter years eels became too expensive and the pies were then filled with meat. In modern times the pies are now filled with 100% minced beef.
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By 1890 there were over 50 pie shops and by the end of the century over 100 pieshops existed.
Over the years many pie and mash shops have gradually widened their menus to offer other types of pies including vegetarian pies. Some also offer traditional items such as shellfish, pasties and desserts like apple pie and crumbles.
When you eat in a traditional London pie and mash shop you are helping to keep alive a London tradition that goes back over 200 years. There are many famous people and celebrities that enjoy pie and mash but perhaps the highest profile is David Beckham who makes regular visits to his favourite pie shop.
This picture is taken from the Pie N Mash Guide which was published in 1995, it shows the first Greenwich shop in Greenwich Church Street.