Do People Still Eat Pie and Mash?

Pie and mash originated in the 1800's as a very simple and cheap meal. At first the pie fillings were made from cooked eels which were bought from the many fishing boats that visited the River Thames. These would be made each day and sold on the streets by travelling pie sellers.

Times soon changed and aspiring pie men moved their businesses to shops where their customers could eat at a table in relative comfort. Mashed potato and stewed eels were also available in these new shops. As eels grew more expensive the more readily available beef was used as the filling and the pie and mash meal as we now know it was born.

These pie, mash and liquor shops flourished during the war years with some estimates of over 200 shops in and around the London area.The shops were popular with the poorer classes who could eat a filling meal for little money. Many shops were opened near markets and docks to catch the business from all the workers who toiled long hours and needed a quick meal. Many pie and mash shops had long opening hours to attract these shift workers and a few would be open almost 24 hours a day.

During the 1960's and 1970's eel and pie shops started to decline in numbers. Higher rents and greater competition from the new style of fast food restaurants meant that many were unable to remain in business. You will find today that many of the original family pie n mash businesses are still around, albeit with less shops. Pie and mash is still extremely popular with London and the South East having the greatest concentration of pie, mash and liquor lovers.

There are fewer shops to choose from and many people travel quite large distances to enjoy their own favourite meal. So, people do still eat this London favourite and each has their own special way of enjoying this traditional London dish. Pie and mash shops are still found in all parts of London, Essex and Kent with new ones opening each year. Make sure you choose a shop that has a pedigree of making their own pies, or at least ones that buy the traditional pies from a pie and mash family. These are superior to those found in any restaurant and for many are the only pie to have.