Gravypedia The encyclopaedia of gravy
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🥧 Pie gravy

The gravy inside the pastry, and the pies built around it.

6 pages in this section

Cottage pie and shepherd’s pie
The distinction is beef or lamb, beneath a browned potato lid
Cottage pie is made with beef; shepherd’s pie with lamb. Both depend on a thick, savoury meat-and-vegetable gravy that remains moist beneath mashed potato without becomin…
Gravy pies
The roll-call, and what goes in each one
A guide to the British gravy-filled pies — steak and ale, steak and kidney, beef and onion, chicken, minced beef, meat and potato, game and mushroom — and the gravy each …
Pie and mash liquor
London's green sauce — related to gravy, and definitely not gravy
Liquor is the green parsley sauce served with pie and mash in London's eel and pie houses. It descends from the water stewed eels were cooked in, and it occupies the plac…
Pie gravy
The gravy that has to hold its shape when the crust is cut
Pie gravy is the sauce inside a meat pie. It keeps the filling moist and carries the flavour, and it is made thicker than pouring gravy because it has to stay inside the …
Pie gravy in the oven
Why it loosens, why pies leak, and why the filling must go in cold
What happens to a gravy filling during baking: starch loosening with heat and setting as it cools, steam pressure, leaking seams, soggy bottoms, and why a pie must rest b…
Regional pie traditions
Wigan, Glasgow, Bermondsey, Adelaide — and the gravy in each
How the gravy pie differs across Britain and the former colonies: northern meat and potato pies, Scottish steak pie at New Year, London pie and mash, and the Australian a…