When we say old-fashioned eel pie, we really do mean old-fashioned – this recipe dates back to the 1600s! Despite its age, eel pie is still very popular in London, England and in some other parts of the country. Here we are cutting the eel into slivers, then adding it to a pastry crust along with raisins, onion, ginger and melted butter. The pie is then baked in the oven until done. Enjoy this with mashed potatoes and perhaps some green peas on the side too. You can make one large eel pie or several smaller ones, using your favourite type of dough to make the pie crust. This recipe is hearty, filling and very tasty.

Eel pie houses (their actual name) have been around since the 1700s, when the pie men would carry their pies on trays and sell them on the streets of London. The eels for the early pies would have come directly from the Thames River and stewed in stock and spiced before being used to fill the pies. In later years, eels became too expensive and then the eel was swapped for meat.

Today you can still get eel pies but beef pies are also popular, as are other types of pies such as chicken, lamb or even cheese and onion. In London, pie and mash is often served with green ‘liquor’ which is made with butter, flour, milk, water, parsley and malt vinegar. Some people use eel stock instead of the milk or water. If your eels are not already prepared you need to wash and skin them, then discard the heads and tails. You can then use the heads and tails to make a nice fish stock for a future recipe. Continue reading →