Clark's Beef and Potato Pie

It has an impeccably dense crust throughout, with a firm sturdy base, yet delicate in the mouth, the sort of crust you find in an apple pie. A real triumph, novel in origin, completely uneven and unique in form and hand stamped with CLARPIE to differentiate itself from its Bristol cousin and prove its authenticity (must be bad pie blood in this family). Not sure where the K has gone mind you. Lots of dark meat and gravy, hints of potato and onion, barely detectable, but all harnessed in perfect symphony. It's not quite full to capacity but the contents still come tumbling out of the pie when I bite in and I find myself a more than willing recipient of a “Clark's Tache” as they call it around these parts