British Pie Week is running March 2-8, 2026. It runs the first week of March each year.
In addition to some pie and mash shops and grocery stores celebrating in Brittain and in some parts of Canada , some blogs are posting recipes this week, too.
The Awards
Is this top 10 from a legit source? Looks like it’s from March 2023 and they have spelled Great as Breat in No 2. I can’t believe banoffee pie is No 1 and pastie from NI is number 7 
Banoffee pie is bomb, tho. I think it deserves first place. A place just out of town makes an amazing banoffee pie, with one slice enough to feed 3 peeps. We always bring a slice home to share over a couple of days 
Doubtful.
Any list that has banofee pie at 1 and pork pie at 10 is clearly very suspect. Even in 2023.
Here’s a more updated version of the TasteAtlas “top 10 British Pies”. Looks like they went ALL savory, except the mince and fidget pies. @Harters will appreciate the location of the Pork Pie on this list. 
But again - whose “Top 10”? Their About says “TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “10 British Pie Varieties Ranked From the Best To the Worst” list until February 22, 2026, 743,016 ratings were recorded, of which 478,567 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.”
And the sole made me crack up: “That’s a quiche not a pie FFS you ignorant twunts.” 
Except it has no eggs, so…
https://www.tasteatlas.com/best-rated-british-pie-varieties-in-the-world
Pfffff. Doesn’t even mention banoffee pie.
Another interesting list there, Linda.
I’ve not previously heard of the bottom three, so they may be regional.
The late mother in law may well have been the worst cook I have ever known. However, she did make the tastiest cheese & onion pie. Pastry overly thick but filling was excellent.
FWIW, fidget pie which comes from Shropshire, adjacent to my birth county of Cheshire, is a savoury pie, using bacon/gammon, but includes apple. I make this from time to time. Pig & apple - what’s not to like.
And, seeing as everything appears to be savoury, I wonder about the mince pie. Is this the sweet pie we enjoy at Christmas (originally did include meat, now only suet). Or is it meaning a savoury pie using minced/ground meat. They do exist- https://www.bbc.co.uk/food/recipes/mincedbeefpie_89198
(PS: regular readers will recall my view that a “proper pie” has pastry top, bottom and sides. Not the stew with a pastry topping as my link)
This was interesting to me as well. As you said - pig & apple. 
Is any top 10 list legit?
I post a lot of screenshots from Taste Atlas. It’s a conversation starter.
I’m sure HO can come up with a better top 10.
from the Good Food 2024 page
My guess was right (he wrote, with an air of smugness). The bottom four on Linda’s list are indeed regional.
Butter Pie is a rarity even in Lancashire but I have had it in a couple of restaurants - both as starters.
Musselburgh pie comes from the Scottish town of Musselburgh according to Google. Beats me why that makes the list but the much more widely available Scotch Pie isnt.
Katt pie is Welsh
And Fatherless pie comes from the Isle of Man. If you want to get a sense of what the UK was like in the 1960s, visit the Isle of Man.
I had not heard of Katt Pie. Thanks for mentioning it.
As mentioned in Zoe’s link, shepherds and cottage pies are traditionally leftovers meals. When I was a nipper, I remember Mum making them often for Monday (or Tuesday) dinner based on finely chopping meat left from the Sunday Roast. There would always be tinned carrots as the accompaniment.
My Middle Eastern Cottage (Beef) Pie with Spiced Parsnip Crust, a half recipe of the Diana Henry recipe, with ground beef replacing leftover roast lamb.
I’ll attempt a Cheese and Onion Pie tomorrow.
Which cheese would you use?
?
I voted for Lancashire - coz it’s what we use. Lancashire comes in three forms - Crumbly, Creamy and Tasty. You want the Tasty - it’s the most flavoursome, particularly for cooking. Crumbly would do at a pinch. Creamy has no place in my life. If you can’t get Tasty, use the most flavoursome Cheddar you can get. Cheshire & Stilton just don’t feel right for the pie. IMO, of course
I think we typically only have one Lancashire cheese available where I shop. I’ll take a photo. I don’t think I’ve seen a creamy type in Ontario.
We do have dozens of different flavourful cheddars available, from Ontario, Prince Edward Island, Ireland, Wales, Scotland, and beyond.
