British Pie Week: Britain’s Favourite Pie Filling and How to Make It for Less

Britain’s Favourite Pie Filling Revealed

British Pie Week runs from 2nd March to 8th March, and new supermarket sales data has revealed Britain’s favourite pie filling. While chicken and mushroom might feel like the obvious choice, the figures tell a different story. Beef pies, including steak and ale, steak and gravy and minced beef and onion, account for around 70% of total pie sales. Beef is, by a clear margin, Britain’s favourite pie filling right now.

The data, shared by Asda ahead of British Pie Week, reflects what shoppers are actually buying. This trend is reflected in individual product performance, too. Asda’s highest-selling line, the Asda Steak and Gravy Puff Pastry Pie, priced at £4.38, generates over £1.5 million in annual sales. One product driving that level of demand tells you something about what still resonates at dinner time. British Pie Week runs from 2nd March to 8th March, and this year’s supermarket sales figures show that the humble pie is far from fading away! Data shared by major UK supermarkets reveals that beef remains the nation’s favourite filling. At Asda, beef variants such as steak and ale, steak and gravy and minced beef and onion account for around 70% of total pie sales. Over at Morrisons, more than 2.4 million Chunky Steak Pies were sold in the past year, with traditional favourites like Steak and Kidney and Minced Beef and Onion close behind.

Different retailers, similar pattern. Classic beef pies continue to dominate shopping baskets across the country. That tells us that, in a world of fast food, meal deals and calorie-conscious choices, the good old-fashioned British pie still has serious pulling power!

In the Modern Era, Does the Humble British Pie Still Have a Place on Our Tables?

We live in a world of meal deals, calorie tracking, protein pots and fast food delivered in under half an hour. You might expect the traditional pie to feel outdated in that landscape, yet the numbers suggest otherwise.

Beef pies continue to outsell chicken. Puff pastry remains more popular than shortcrust. In some areas of the UK, pie sales sit well above the national average. The humble pie has not disappeared. It has simply adapted.

For some households, it is still a quick chiller-cabinet dinner. For others, it is a way to turn leftovers into something that feels new. It sits comfortably between convenience and tradition, which may be exactly why it still works.

Buying vs Making Your Own Pie

A ready-made steak-and-gravy pie at £4.38 can look like good value, especially if it says it serves two or three people. But it is worth asking a simple question: does it really?

We bought a cake recently that claimed to serve six. Realistically, if you wanted a decent slice, it was more like three. Pies can be similar. Portion sizes on packaging are often based on smaller servings than you might serve at home.

If a pie says it feeds two or three but comfortably feeds two adults, the cost per person changes immediately. Once you start adding mash, vegetables or bread to make sure everyone is actually full, the overall cost increases again.

In my house, a standard family pie would not feed the whole family on its own. It would need padding out. That does not make it a bad option. It is convenient and easy. But it is not always the bargain it first appears to be.

British Pie Week Deals Worth Knowing About

British Pie Week is often when supermarkets lean into promotions, and this year is no different. If you are planning to pick up a pie rather than make one, it is worth checking what is on offer.

At Morrisons, selected The Best individual pies on the Deli Counter are currently reduced by a third during British Pie Week. That can make the more premium options a tad more affordable than usual, plus triple More Card points on all Pie Shop purchases during the promotion

There is also a Pie & Sides meal deal available in-store, offering two pies and two sides for £5, which may suit smaller households or midweek dinners where you want something quick but filling.

In Morrisons cafés, a Pie & Mash deal is available for £5, down from the usual £7. That includes a British Beef Steak Pie served with mash, peas and gravy, which could work out cheaper than many other lunch options.

Over at Asda, the range covers everything from everyday family pies to more premium bistro-style options. For example, the Beef and Gravy Puff Pastry Pie (500g) is priced at £4.38 (Showing as 2 for £6 at the time of writing this), and is marketed as serving three, while vegetarian options such as an individual Cheese & Onion pie are priced at £2.08.

Bistro-style pies sit at a higher price point, closer to £5.72, offering a more indulgent option for those who want something different.

Limited-edition flavours are also appearing during the week, which often draw attention but are worth comparing carefully on a cost-per-portion basis.

The key is not just the headline price, but how many people it genuinely feeds. A £5 café deal might represent good value compared to eating out elsewhere. A £4.38 family pie may look affordable, but if it realistically feeds two rather than three, that changes the calculation.

British Pie Week promotions can offer savings, but it still pays to check portion sizes, ingredients, and whether you would get better value by cooking from scratch.

Using Cashback When You Buy Pies Or Pie Ingredients!

If you are buying pies as part of your weekly shop, how you pay matters.

Gift card cashback apps such as JamDoughnut allow you to buy supermarket gift cards in the app before you shop. You then use that gift card to pay at the till and receive a small percentage back as cashback. Once you reach the minimum withdrawal amount, you can transfer it to your bank account or redeem it as gift cards for other retailers.

TopCashback, Quidco, Complete Savings and Rakuten work slightly differently. You click through to the retailer using their tracked links when shopping online, and they pay you a percentage back on your purchase.

The savings from one shop will not change your life, but if you are spending on groceries every week, those small percentages build over time. It is money back on spending you were already doing.

Making your own pie often brings the cost down further, especially if you use what you already have.

Slow Cooker Pies and Cheaper Cuts

One of the simplest ways to make pie filling is in a slow cooker.

Slow cooking uses less energy than running an oven for hours and allows you to cook overnight or while you are out. The long, gentle heat breaks down cheaper cuts of meat, making them tender and rich.

Braising steak, chuck or shin all work well. Add onions, carrots, stock and seasoning, and let it cook low and slow until the meat is soft enough to break apart easily. What started as a tougher, cheaper cut turns into a filling that feels far more expensive. It is also worth speaking to your local butcher. A good traditional butcher will happily point you towards the best cuts for pie filling and explain how to cook them. Even at supermarket counters, where they still exist, the staff are often knowledgeable, but, in my opinion, an independent butcher can steer you in the right direction, whether that is braising steak, chuck, or shin. They know which cuts benefit from slow cooking and which ones will give you the best flavour for your money.

That becomes your pie base.

Making a Pie From What You Already Have & Being Stingy On The Pastry!

When I trained as a chef, we were taught something that can reduce the cost of your pie-making by using less pastry!

Instead of lining the entire pie dish with pastry, you cut out lids only. By that, I mean you roll out your pastry and cut a round that is the same size as the top edge of the pie tin or dish you are using. If you are making one large pie, cut one lid to fit that dish exactly. If you are making individual pies, cut smaller rounds to match each individual tin.

You then bake those pastry lids separately on a baking tray until they are puffed up and golden.

In catering, this method is used all the time, particularly for individual pies. If you order a pie in a pub, it often arrives with a pastry top sitting on a dish of filling, rather than being fully encased; it's about speed! The filling can be kept hot and ready, the pastry tops baked in advance, and when an order comes in, the chef simply spoons the filling into the dish and places the pastry lid on top. This way, the food service is faster and less labour-intensive when the kitchen is under pressure, and the finished products are more consistent in looks and size, which is good for presentation and also helps control portion costs.

I use the same method at home, especially when making smaller pies for family members. I can cook the filling in advance, bake the lids separately, and then when it is time to eat, simply reheat the filling and sit the crisp pastry top over it. If needed, the lid can be placed in the oven or air fryer for a couple of minutes to warm through; it doesn't take long to heat up.

This approach uses roughly half the pastry because you are not lining the base of the dish. It reduces cooking time, saves money on ingredients, and often feels lighter to eat because there is no thick pastry underneath. Unless you are committed to a full pastry case, this is a very practical way to make pie night easier and cheaper.

This approach has several advantages:

• You use roughly half the pastry because you are not lining the base.

• You reduce cooking time because you are not waiting for a full pie to bake through.

• You lower calories because there is no pastry bottom.
  

If you would normally buy two packs of pastry to line and top a large family pie, you may only need one when using lids only. Unless you are a serious pastry lover who insists on a base, this method keeps costs down and makes serving much quicker. Pies were originally designed to use up leftovers. If you roasted a chicken yesterday, you are already most of the way there, as you have what you need for a solid pie base!

Making Your Own Stock

For example, if you roasted a chicken yesterday, you already have the foundation for a delicious pie filling that will cost you virtually nothing extra, yet create a rich and satisfying dish using ingredients that might otherwise have ended up in the bin! You now have homemade stock that costs next to nothing extra and gives proper flavour.

Homemade Chicken Pie Filling Recipe

Ingredients

• Leftover roast chicken, shredded

• Chicken carcass

• Half an onion

• 1 carrot

• 1 stick of celery, if available

• 50g butter

• 50g plain flour

• Frozen peas, mushrooms or leftover vegetables
  

Method

Put the chicken carcass in a pan, cover it with water and add the onion, carrot and celery, then allow it to simmer gently for 60 to 90 minutes. Once it has cooled slightly, strain the liquid to remove the bones and vegetables, leaving you with a rich homemade stock that costs next to nothing extra.

To make the sauce, melt the butter in a pan and stir in the flour, cooking it gently for a minute or two until it forms a smooth paste. Slowly pour in the strained stock while whisking continuously, allowing it to thicken into a silky sauce. Once thickened, stir in the shredded chicken and any vegetables you need to use up, whether that is frozen peas, chopped mushrooms, or leftover roasted veg, then spoon the mixture into an ovenproof dish, ready for topping.

If you have leftover casserole instead, defrost it thoroughly and spoon it straight into a dish. It already contains flavour and structure, so all you need to do is add a topping and bake.

Slow Cooker Beef Pie Filling Recipe

Using a slow cooker is one of the easiest ways to get tender, flavourful meat without using expensive cuts.

Ingredients

• 500g braising steak, chuck or shin

• 1 large onion, chopped

• 2 carrots, chopped

• 400ml beef stock

• Worcestershire sauce

• Salt and pepper
  

Method

Add the beef, onion, carrots, stock, and seasoning to the slow cooker and cook on low for several hours, or overnight if that suits your schedule, until the meat is tender enough to break apart easily. If the sauce needs thickening, you can stir in a small slurry of flour and water near the end of cooking, then allow it to bubble gently until thickened before transferring it to your pie dish.

The long, gentle cooking allows cheaper cuts to soften properly, giving you a filling that feels far more expensive than it was.

Shortcrust Pastry Recipe

Shortcrust pastry is simple, affordable and reliable!

Ingredients

• 225g plain flour

• 100g butter or margarine

• Pinch of salt

• Cold water

Method

Rub the butter into the flour and salt until the mixture resembles breadcrumbs, then gradually add cold water just until the dough comes together. Once formed, wrap and chill briefly before rolling out, which helps prevent shrinking in the oven and gives a better texture once baked.

My Nan’s Rough Puff Pastry Recipe

This is my family's version of puff pastry, passed down through generations, giving you flaky layers without the full traditional process.

Ingredients

• 8 oz plain flour

• Pinch of salt

• 6 oz firm fat in total, butter or block margarine mixed with lardor Cookeen or Trex

• Cold water

• Squeeze of lemon juice

Method

Mix the flour and salt, then stir in the cubed fat without breaking it up too much, as the visible pieces help create layers during baking. Add cold water and lemon juice to bring the mixture together into a fairly stiff dough, then roll it into a strip roughly three times as long as it is wide. Fold the bottom third up and the top third down, give it half a turn, and repeat this rolling and folding process four times in total before resting it in the fridge for around 30 minutes. Once rested, roll it out and use as required.

What If You Use Mash Instead?

If you top your filling with mashed potato instead of pastry, you are technically making shepherd’s pie or cottage pie, depending on the meat. In everyday cooking terms, it still feels like a pie.

Mash is often cheaper and can be lower in calories. You can mix carrots, swede or parsnips into the mash, which is a simple way to increase vegetable intake without anyone noticing.

Sweet Pies Count Too!

British Pie Week is not just about steak and gravy. Sweet pies deserve their place as well.

If you have apples going soft in the fruit bowl, that is already the start of a pie. Peel and slice them, add a little sugar and cinnamon, and you have a simple, very low-cost filling. A spoonful of flour or cornflour helps thicken the juices as they cook, keeping the centre from turning watery.

Frozen berries work well too, though they release more liquid, so you may need a little extra thickener. The principle is always the same. Use what you have, add a topping, and bake until golden.

Simple Apple Pie Recipe

Ingredients

• 4 to 5 apples, peeled and sliced

• 2 to 3 tablespoons sugar

• 1 teaspoon cinnamon

• 1 tablespoon flour or cornflour

• Pastry of your choice

Method

Toss the sliced apples with the sugar, cinnamon and flour, then spoon the mixture into a lined pie dish and top with pastry. Cut a few small vents in the lid to allow steam to escape, then bake until the pastry is golden and the filling is bubbling through the slits, which helps the juices thicken properly and gives you a clean slice once cooled slightly.

How to Avoid Common Pie Mistakes

• Soggy bottom: Use metal or glass rather than thick ceramic dishes. Bake on a preheated baking sheet or on a lower oven rack.
  

• Shrinking crust: Chill dough for at least 30 to 60 minutes before baking.
  

• Filling leaking: Vent the top crust and chill the assembled pie before baking.
  

• Dough too wet: Add water gradually. Too much liquid leads to a chewy crust.
  

• Freezing: Freeze unbaked pies. Bake from frozen at 220°C for 15 minutes, then reduce the oven temperature to 190°C until cooked through.
  

• Egg wash: Brush the top with beaten egg for a golden finish.

British Pie Week & Homemade Pie FAQ

When is British Pie Week 2026? - Pie Week runs from 2nd March to 8th March 2026.

What is the most popular pie filling in the UK? Beef, accounting for around 70% of pie sales.

Is it cheaper to make your own pie? Often yes, especially if you use leftovers or cheaper cuts cooked slowly.

Is homemade pie healthier? It can be. You control the ingredients and portion size.

Is ready-made puff pastry as good as homemade? Homemade can taste excellent, but takes time and more butter. Ready-made is quicker and usually more practical.

Can you freeze homemade pies? Yes. Freeze unbaked and cook from frozen with extra baking time.

British Pie Week may confirm that beef is the nation’s favourite. The more useful takeaway is that pies are adaptable. You can use leftovers, cheaper cuts, slow cookers, pastry lids only or mash toppings. The best pie is not the one trending. It is the one that works for your time, your budget, and what you already have in your kitchen!