In my younger years, my first job at 16 was as a waitress in a local pub, where I discovered the joy of enjoying top-notch meals. Pubs often offer generous portions at reasonable prices compared to restaurants.
Given the opportunity to sample Marston’s “Best Ever Pub Pie” crafted by Michelin-starred chef Tom Shepherd, I pondered what truly defines the “best ever” in pub pie standards. While serving customers before, I used to question the preference for restaurant pies over those from a chip shop.
As time passed, I came to appreciate a well-crafted pie in my 20s, realizing the satisfaction of a hearty pie, mash, and gravy combination, a dish I now prepare at home.
Curious to validate its claim, I visited my neighborhood Marston’s pub, The Mary Dillwyn in Fforestfach, Swansea, to experience firsthand the acclaimed Best Ever Pub Pie inspired by Tom’s winning creation on the Great British Menu show. The pie returned to menus by popular demand after its initial run in April.
My objective was simple: to determine if this pie truly lived up to its “best ever” label. Opting for the recommended serving with creamed mashed potatoes, honey-roasted carrots, kale, peas, green beans, mangetout, and a rich red wine sauce, I embarked on my taste test.
The triple-layered pie boasted a blend of sumptuous hand-pulled beef cheek and pulled beef shin, complemented by sweet caramelized onions and a thinly sliced roasted potato layer, all encased in a delectably textured beef fat shortcrust pastry.
To compare, my discerning father, known for his candid opinions on food, ordered the chicken, British ham hock, and leek pie.
Upon arrival, the generous portion was visually appealing, accompanied by a vibrant array of vegetables, creamy mashed potatoes, and, of course, the star of the dish, the pie itself. The perfectly browned pie stood out against the colorful vegetables.
As I delved into the pie, I discovered a flavorful mix of tender beef, onions, and potatoes. The taste was exquisite and indulgent, with tender, flavorful meat and a delightful thick pastry complemented by the rich red wine sauce.
While the pie excelled in most aspects, the inclusion of potatoes within the pie felt redundant, considering the accompanying mash, leading to a carb-heavy experience.
The buttery pastry offered a satisfying crunch, maintaining its texture even when coated in sauce. The mash, creamy yet firm, provided the expected mashed potato consistency.
The honey-roasted carrots, kale, peas, green beans, and mangetout served alongside the pie and mash contributed positively to the overall dining experience. The standout for me was the sweet, slightly crunchy carrots, though I found the kale an unconventional pairing and suggested tenderstem broccoli as a potential alternative.
Priced at £20.99, the meal at my local Marston’s pub, while delivering quality and ample portions, felt slightly steep. However, considering the Michelin-starred chef’s involvement, the premium pricing was justifiable compared to a Michelin-starred restaurant.
The pub also featured other pie options at more affordable prices, such as the chicken, British ham hock, and leek pie at £15.79, the British steak and Malbec pie at £15.99, and the roasted lamb rump at £21.50.
My father’s enjoyment of the chicken pie highlighted its creamy richness, offering a viable alternative for those seeking a more budget-friendly pie experience.
In closing, while the Best Ever Pub Pie did not rank as the absolute best I’ve had, it stood out for its delicious and balanced flavors, providing a luxurious dining experience. I would reserve it for special occasions, as the price point, though justified by the chef’s expertise, might deter frequent indulgence.
For true pie enthusiasts, I recommend giving it a try. However, if seeking a good pie at a lower price point, exploring other local pub options may be more appealing. (I was invited to sample Marston’s Best Ever Pub Pie, and the opinions expressed are solely mine.)
