All I'm saying if you're taking a pie into a session - risking censure from those who don't like to disturb the aura of culture and the sepulchral tone of traditional folksong - have a good pie!

My preference is always for one with little chunks of meat - rather than a smooth textured filling. Also a good thick shiny brown crust that has a gravy type seasoning and some evidence of the oven is nice - perhaps a little blackened burnt bit on the top.

There is no point in risking the ire of the crowd, and then having an unsatifactory pie experience.