This blog has written much about many different regional recipes for pies as well as extensively covering the history of the pie itself.
The first is where the raw meat and vegetables are mixed with a stock or liquor and topped with a pastry crust which is then slow-baked until done. In this case, unless the original liquor is thickened with a flour or starch of some description can be fairly gloopy bland.
Then there is the style of pastry. Shortcrust, puff, rough puff, suet or hot-water the finish is basically the same. Some will allow scone, or cheese scone or herby bread but the result is always a pie.
Unless of course you include the cottage pie, the shepherd’s pie and the fish pie that are traditionally topped with mashed potato (with or without cheese)
The pie shops of London gained a certain notoriety over the decades that persists today. Eel, a fish that could survive in even the filthy water of the Thames was a constant on the London menu for centuries.
In the meantime, immigration has given gave us the chicken balti pie, the Scotch pie (filled with minced mutton or beef) and the Cornish pasty. Not forgetting of course the, mostly seasonal, mince pie.
Since time immemorial pie sellers have roamed the streets of London in their droves. The first recorded pie and mash shop opened in Southwark in 1844.
London’s pie and mash shops have served the same traditional fare since the 19th century.
Not that I would say this of course, I’m far too much of a coward!