It is. We are well aware this is a dish inspired, a romantic nod to what might be called “authentic”, not an attempt to markedly recreate. After all, the mash, a lovely thing, is removed from the real deal by way of butter. Harrington supposes the sauce has been blitzed rather than whisked. We might detect white wine vinegar — there’s a distinct tang — which sets it apart. As for the pie, the mince has been pumped up by carrots and given a dose of umami with tomatoes. Perhaps a rich stock was involved. And while the pastry is crispy and golden on the top, and softer and more doughy beneath, one type appears to have been used throughout rather than the two varying styles as is tradition.
British Pie Week: Trying The Wolseley City’s pie and mash with the owner of Manze’s
