This would kick the ass of many a Wigan pie. It has lovely, melt in the mouth, buttery pastry, curiously topped with four little square peaks, like a pair of little devil’s horns. It is of generous capacity for a plate pie, anyone from over the Pennines would be aghast at the low meat to potato ratio but it works for me. A highly potatoey affair with the merest fleck of meat content. Perhaps a touch dry due to the size and volume of potato slabs, supplemented by further potato in the mash with mince. Lightly seasoned with a bit of onion in there but overall a fabulous pie. Dare I suggest a bit of Lancashire sauce would put the cherry on top here?