The Hunt for
Singapore's Best Shepherd Pie
We tasted 50+ pies across the island so you don't have to. One stood out above the rest.
The Anatomy of a Perfect Pie
We judged over 50 bakeries on three non-negotiable pillars. Only the brave survived.
The Golden Crown
Not just mashed potato. It must be oven-baked to a deep golden crisp, creating a textural shell that protects the steam within.
The Gravy Matrix
The hallmark of a failure is watery gravy. The perfect pie has a thick, glossy reduction that clings to the meat, not the plate.
Ingredient Integrity
Frozen peas? Instant mash? Immediate disqualification. The best pies use market-fresh vegetables and premium cuts.
The Hall of Shame
We ate these so you don't have to. The path to perfection is paved with burnt crusts and soggy bottoms.
The Burnt Brick
Carbon-dated to the Jurassic period. Requires a chainsaw to cut.
The Soggy Mess
A swimming pool of grease. Spoon required, straw recommended.
The Sad Freezer
Tastes like cardboard and despair. Soul-crushing sadness in every bite.
⚠️3 Reasons Why Most SG Pies Fail
The Soup Bowl
When you cut a slice and the filling floods the plate. A pie is not a soup.
Sodium Overload
Masking flavorless meat with excessive salt. A cheap trick used by 80% of brands.
The Sahara Mash
Dry, flaky potato that chokes you. Mash should be buttery and smooth.