ingredients and then you have to make it properly. you have to make it as it should be, so it s got plenty of meat, a nice drop ofjuice in it, good shortcrust pastry. and then bake it properly in a bloody good oven, and bob“s your uncle, you ll end up with a good pie. pie houses first opened offering cheap, but wholesome food in blue collar parts of london back in mid victorian times, and leading the charge with two immigrant families, both newcomers to the city. the manzes from ravello in italy and the cookes from wicklow in ireland. they quickly expanded their pie and mash empires and almost a century and a half later, some of their pie shops are still in business today. i don t know if you can call it special, it s just that it s still, after 150 odd years, a good, solid, basic meal. there s no additives