Famed New Zealand chef and celebrity judge Martin Bosley, said the potato top creation made him nostalgic.
"I was immediately transported to my grandmother's kitchen as a young boy when she would cook up her famous shepherd's pie for the family," Mr Bosley said.
"I was won over by how every aspect of the winning pie was executed to equal perfection."
New World's award winning pie was described as a perfect ratio between a flavoursome filling, a super creamy potato top, and delicious pastry shell.
Despite the hype and "wow" factor of winning - Mr Forster was keen to get back to work and roll up his sleeves yesterday - after all there were customers queuing.
Pies had to be produced, about 500 by lunch time yesterday - with more to come.
Lines stretched out to the aisles for a bite of the savoured savory.
"We can't keep up," the baker said.
Mr Forster had entered about five or six years all up - the past two with Greenmeadows New World - but this was his first success.
Customers leading up to the event were unaware a new and improved recipe would soon be very sought after.
"It's a bit different to what we did originally, I tweaked the seasoning and took out some seasoning," he said.
"They are running out every hour on the hour.
Apparently there had been someone as far as Dannevirke who asked us to courier them and then a fellow in the States who wanted some sent."
It had not come without sacrifice, there were many early mornings in the kitchen and nights arriving home late to family.
Baking has been his business for the past 18 years, a career he "fell into" following a job after high school that "fell through".
"I started out at Countdown Orewa, I was a grocery boy.
One day they were short in the bakery I gave a hand and it progressed from there."
Being in the limelight didn't come naturally for Mr Forster who was anxious to get in the kitchen following interviews for newspaper, radio and television - a mark of his dedication to the job.
Last night he didn't expect to get home before 10pm - there was 50kg of mince to prepare in anticipation for today's rush.
A group of 21 judges spent more than 10 hours last week judging 5200 pies, blind coded across 12 categories, including the new Kiwi favourite Potato Top Pie category.
New World Greenmeadows owner Iain Beaton and Mr Forster walked away with the coveted Supreme Pie Maker trophy and $7500 cash, while gold award winners each received $1000.
So how does the patented pastry measure up?
Reporter Amy Shanks took a taste test.
I don't eat many pies but when I do, it's normally a sloppy number from the service station.
More often than not the disappointingly soggy outer collapses - spilling scalding hot, grisly mince on exposed skin.
However, like all good New Zealanders, I appreciate a good meat-filled pastry pocket, just like the ones I paid $1 for at my country school canteen.
Yesterday's journey took me to Greenmeadows New World, along with about 18 other eager customers, in search of the pie which won top spot at the 19th annual Bakels New Zealand Supreme Pie Awards - a pie the judges assured me was like the ones grandmother made.
On arrival I could see industrial trays being pulled from the oven and, after about 15 minutes, walked away triumphant with my own little brown paper packet.
At $3.99 it was an award-winning bargain, from the first bite.
The pastry was a perfect blend of crunch and softness, the mince was smooth with a peppery finish and the potato topping was the piece de resistance - a buttery, salty, delicately textured mash.
What's more, it didn't cave in like a lesser substitute: it stayed solid to the last mouthful.
My compliments to the chef.
Rating: 9 out of 10
- Amy Shanks
