Victoria Park Pie Company - Lamb and Mint Pie

I have decided that Wednesday will now be official declared Pie Day.

I am a traditionalist when it comes to my pies I like what I like with steak, minced beef, or meat and potato the fillings of choice while others I tend to leave by the wayside. However, today I will break my virginity, take a step into the unknown, and eat a pie not usually on my menu.

Today I am reviewing a Lamb and Mint pie from the Victoria Park Pie Company not much of a step into the unknown but little steps. The filling in cased within the normal Clarks Pie pastry, which I love by the way. The Victoria Park Pie Company is an offshoot of the Clarks Pie family after the two shops split.

Seeing has is pie was coming home it was much more sensible to save some pennies and buy a cold pie and reheat in preheated oven at 190°C, gas mark 5 for 25-30 minutes. Having a fan oven I popped it in on 180°C.

There was plenty of lamb in the pie and it tasted of good quality, in nice big meaty chunks filling the inside of the pie. The big surprise was the mint gravy. I said earlier how my pie taste were pretty bland nothing exotic so this was a bit new for yours truly. As it happens, I love minty gravy so I felt right at home.

It was hard to fault the pie minus the CLARPIE on the bottom of the pie meaning – it’s not a genuine Clarkies but I would not throw it out of bed. Coming up next Wednesday, I will be reviewing the minced beef pie, from the same shop.

Rate is Pie 9.99%