First, let’s talk about the liquor. No, not the gin you’ll want after finding a parking spot. We’re talking about that bright green, parsley-based sauce that looks like swamp water but tastes like heaven. It is the glue that holds this glorious mess together. Real pie and mash places don’t do fancy sauces; they do this emerald elixir, and you will beg for extra ladles.
The pie itself? It’s a pastry fortress. The top is flaky, the bottom is sturdy, and inside is a filling of minced beef or, if you’re brave, eels. Yes, eels. This dish was born in the 19th century when the Thames was swimming with the slimy buggers, and Londoners decided to eat their way through the problem. It worked. Now, you can get steak and kidney, but the classic eel pie is a historical dare you should take.
