Could you mince it and put it in a pie?

Look, just because you've never tasted it before is no reason not to try. The New York Times suggests that you try llama when you are next in Buenos Aires:

"Guillaume Bianchi, head chef at the Buenos Aires Hilton restaurant, cooks native foodstuffs using French techniques. In 2003, he was among the first local chefs to put llama on the menu. His braised nandu started as an hors d’oeuvre, he said. “It was excellent, so I dedicated to put it in the menu.”
Mr. Bianchi’s ingredients — like a spicy nandu prosciutto — pleasantly surprised conservative business patrons. “First they were a little bit shocked,” he said, “but I think it’s very well accepted now.”
Getting clients used to the products is not the only issue, however. “Meat from llama can be very tough,” said Inés Villamil, the hotel’s food and beverage manager. Grains can be problematic, too. “Since the products are natural they are therefore of an inconsistent quality, or limited in quantity,’’ she said. “It can be hard to set a menu with the items.”

I don't think so... But I don't suppose Argentinians would fancy deep-fried mars bar.