Brockleby’s Northerner Meat and Potato Pie

By |2021-11-07T17:24:20+00:00November 7th, 2021|Categories: Blog, Good Pie Guide, Meat and Potato Pie|Tags: , , , , , |

After our recent pie judging trip to Melton Mowbray, we decided to see what else the town has to offer in pie form, in addition to the “famous” Dickinson & Morris pork pie.

There are several other independent pie makers in the town, and two of them in particular, are very highly regarded in their own right.
Myself, and my cohort Chris, decided to pay a visit to the noted pie makers, Brockleby’s on our way back from Melton to see what they have to offer.

As if to underline, the importance of pastry around these parts, Brockleby’s actually offer pie making tutorials at their premises, and they also sell a wide range of pies, which you can buy in person or online for shipping across the country.

I think you’d have to take a look at their website to get the full details of flavours and combinations that they produce, but if I was to sum up their range in one word, it would be diverse.

I’ve just had another look since my visit eight weeks ago, and it has changed dramatically again, most noticeably the addition of a Christmas themed reindeer pie (venison) and a range of Greek and Moroccan inspired flavours.

They are also one of the few bakers to really take on the fish pie theme to it’s proper conclusion and actually put fish into a fully encased pie crust, with salmon pie and a “Penguin pie”. Made with haddock and cheese, I should add, not penguin.

I picked up a range of pies on my visit and whacked them in the freezer when I got home. Of the two larger, plate pies I bought, I gave the lady of the house the choice between The Northerner (meat and potato) and Cocky Leeky (chicken and leek) for tea tonight, and she chose the former.

It feels only right that a man of my credentials, brought up in the meat and potato pie capital of the world should roadtest their Northerner minced beef and potato pie at the earliest opportunity, in any case, so here goes.

The Northerner Pie by Brockleby’s

The pie comes in an attractive, decorative box, giving details as to the origin of the ingredients and suggested cooking instructions.

The pie is deep, circular and very heavy in the hands, with a beautiful, golden egg glaze brushing the pastry lid.

It takes a full fifty minutes to cook from frozen but it’s not long before the sweet, lardy pastry flavour starts to permeate out of the oven and around the kitchen.

Upon removal, the pie is scorching hot and it is filled to the brim. From my perspective, it makes the “double flip” required to get it out of the tray and on to a plate, quite challenging. So forgive my cack handedness in the photo, and take my word for it, that this pie is jam packed with filling.

The contents are high quality, tender meaty chunks of mince, soaked in stock, onion and a bit of garlic. Kind of feels like a cottage pie type filling and Emma commented that there didn’t seem to be a lot of potato in there. Of course, her point of comparison is with the Wigan meat and potato pie, which is generally all potato and a bit of meat. The traditional North west meat and potato were actually forced to rebrand a few years back, because they were mainly potato and a bit of mince or mutton.

The ratio in this pie is strictly the other way. This pie is absolutely rammed with meat and dark gravy that has soaked into the filling and turned the potato chunks brown. I should add that my missus is not a big meat eater but I am certainly not going to complain about a high meat content and both the flavour and the texture were a delight.

As this was a proper tea, I added some chips coated with chardonnay vinegar and sea salt and a load of veg, and I was absolutely stuffed at the end of it. In short, half a pie of this size was enough for me, but obviously I could have tackled the full monty.

This was certainly a very decent appetiser for the Brockleby pies to come and I look forward to consuming and reviewing them in due course.

The finer details
Date: 15th September 2021 (purchased), 6th November 2021 (eaten)
Price: The price was £7.00 for a large Northerner pie, which served two
Address: Melton Road, Asfordby Hill, Melton Mowbray LE14 3QU
Website: https://www.brocklebys.co.uk/
Facebook: https://www.facebook.com/brocklebys
Instagram: https://www.instagram.com/brocklebys_pies/
Twitter: https://twitter.com/BrocklebysPies
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Judging at the 2021 British Pie Awards

By |2021-09-17T15:25:53+01:00September 17th, 2021|Categories: Blog, Good Pie Guide|Tags: , , , , , , |

It was once again a pleasure to attend the British Pie Awards in Melton Mowbray this week. The previous awards were held in March 2020, just a matter of days before the country plunged into the first of several lockdowns and the world changed for bakers, and indeed most people, everywhere.

This year’s event was moved from March to September in order to give it a greater chance of going ahead but I can confirm that it was a roaring success, with around 800 pies entered and judged.

It is a fair old drive for me to get to Melton but I arrived at 10am and met up with my Pie at Night cohort, Chris and went for a wander around the town, before heading to St Mary’s Church to sign in.

Yet again, I found myself in possession of a red “class leader” apron, something I have always felt a little bit nervous about. I may have dedicated much of my life to researching, seeking out, and writing about pies from across the country but I am no baker and the imposter syndrome always hits me a little. Like, what do I know about pies anyway?

But pie judging isn’t rocket science, although it is a little bit more advanced than my initial Life of Pies approach of “is it a big pie, is it hot and does it taste good?”.

The key categories bookmark several smaller ones at each end. Up front, there is appearance: if it doesn’t look good, why would anyone even want to eat or buy it?

And of course, at the other end: texture and taste, because of course, the taste test, is the ultimate barometer. Not to say the crust, the pastry, the filling, both capacity and blend/ratio of ingredients physically and visually, all contribute to a good pie as well.

I always like to suggest a range of scores to my partners when judging rather than an absolute figure, to ensure we start with a ballpark and then discuss / disagree exactly what mark it deserves. Another method is to deduct a mark or mark(s) for each fault I can find with it and if there are none, then it stays as is.

In one sense, it is a fun, light hearted event, set in a church covered in bunting, and a marvellous celebration of everything British.

However, do not think for one minute that any judge takes their responsibility lightly, without concern of the impact judging can have, both negatively and positively.

A theme with everything I do, firstly with the Life of Pies, and now the Good Pie Guide, is a general appreciation of ANYONE who puts themselves out there by being a small, independent butcher or baker. These local businesses need all the support they can get against the global dominance of supermarkets and other fast foods outlets.

Not mentioning names but yes, I am looking at you, Greggs!!

No, I’m not dissing Greggs, it has a place in today’s society but they don’t even do pies any more, so they are irrelevant for this dialogue.

The feedback is such that those bakers who perform well at the British Pie Awards get an immediate flurry of media interest, followed by a positive uptick and growth in business. So when I say judging is a serious business, well, very often, people’s livelihoods depend on it.

This year, I was placed in Class 3: The Cold Eating Savoury Pie. Now, a few people have commented that this sounds daft. What else are you going to do with a pie, other than eat it?

However, it essentially means, you eat the pie when it is cold. All the pies are all out on the judging table ready for us, whereas other categories are warmed over a period and brought out to judge when ready. I also gather the 600 gram max weight rule is waived in this category as there are some proper hefty pies on show here.

There were three main types of pie in this category. Firstly, there were game pies, consisting of two or three ridiculously rich tasting, thick and chewy meats. I had pheasant, grouse and venison in one pie. Secondly, there were variants of chicken and ham, Huntsman style pies. And the rest generally consisted of pork with something else. For example, pork and black pudding, pork and chorizo, pork with chilli (or chilli jam), pork and stilton mmmmm.

There were about 50 entries and two judging teams. We had quite a few silvers and a handful of golds. Upon moderating at the end, the other team had the best 2 or 3 pies (gold award) and I think that was fair. I think we possibly had the best tasting pie (a pork and stilton) but the stilton had melted and boiled out of the top, causing the crust to look a bit of a mess in parts.

Not that we were too harsh, but I have learnt over the years about the importance of appearance, as mentioned above. I actually used to like a really messy, sloppy looking pie as it’s lack of uniformity evidences that it is home made, and reminds me of the pies I used to eat growing up in Wigan.

However, the more I have become involved with judging, the more I have learnt terms that I had previously been unfamiliar with, such as boil out, seepage and the now ubiquitous soggy bottom.

Incidentally, to contrast the appearance perspective, by far the best looking pie on our table was a circular, wreath style pie, which looked stunning, but both pastry and filling were almost raw. There was also a pie twice the size of the rest, which I made my one dictatorial decision of the day about “we’re all judging that one” but the flavour wasn’t quite as exciting or powerful as it’s dimensions.

I should also add that there is a very diverse mix of people amongst the judges and on this occasion, I was working with a director from Borough market, an agriculture lecturer from a nearby college and a rural support network leader. All from different parts of the country where they are likely to eat different kinds of pies. There is also a team of dedicated event leaders who make it all happen and run the whole event down to a tee to make sure everyone knows their role.

In terms of timings, the event starts properly just after 11am and I had barely stopped to look at my watch until nearly half two (not that you need a lunch break at such an event!) At that point, a moderation takes place and the best three pies are submitted for selection to become class winner and Supreme Pie winner (the best pie out of all 23 classes)

The actual pie makers are on strict instruction to stay out of the way on judging day itself, but if they are fortunate, they get called back on the Friday to attend an award ceremony, where the winners are revealed.

Following this, it was time for us to visit a couple of farm shops for research purposes (always on duty). Pies were collected from nearby Brocklebys and Nice Pie and then me and Chris retired to the pub for a debrief and a Neck Oil or two in the glorious sunshine. I’m not saying the village we visited was posh, but there was a gate to get into it. Probably to stop farm animals escaping but let’s not spoil the narrative.

By 5pm, it was time to hit the road north, and after getting stuck for an hour and half on the A50 near Uttoxeter, it was nearly 9pm when I walked through the door at home, a full 14 hours since I had left that morning. So it is not all glamour, but regardless of the six hour’s driving, it remains one of my favourite days of the year and long may it thrive and continue.

For full details and results of the British Pie Awards, check out the website here

To buy a copy of my first book about pies, Life of Pies for just £4.99 plus P&P, please click here

 

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