Meat pies are rich, hearty, and filling on their own, but the right sides turn them into a complete meal. The best pairings either complement that savory richness with something starchy and comforting, or cut through it with something fresh and acidic. Here’s what works.
Mashed Potatoes and Gravy
Creamy, buttery mashed potatoes are the most classic side for a meat pie, and for good reason. The soft texture works as a base for the pie, letting you scoop up chunks of filling and mash together in one bite. Keep your mash simple with butter, milk, and salt, or dress it up with roasted garlic or a handful of grated cheese.
Gravy ties the whole plate together. Onion gravy is a popular choice for steak and ale pies, while a mushroom gravy pairs well with chicken pies. You can pour it directly over the pie and mash, or keep a small bowl on the side for dipping. If you’re serving a beef pie, a rich meat gravy made from pan drippings is hard to beat.
Mushy Peas
Mushy peas are a staple alongside meat pies in British cooking. They’re just marrowfat peas cooked until they break down into a thick, bright green mash. The slightly sweet, fresh flavor balances the heaviness of pastry and meat filling in a way that regular peas don’t quite match. You can make them from dried peas soaked overnight, or use canned ones and heat them with a knob of butter and a pinch of mint. A generous spoonful next to each slice of pie adds color and contrast to the plate.
Potato Sides Beyond Mash
If mash feels too heavy or you want more texture, roasted potatoes are a strong alternative. Smashed baby red potatoes give you a crispy exterior with a creamy center. You boil them until tender, flatten them with a fork, then roast at high heat with olive oil and salt until the edges go golden. Roasted fingerling potatoes are another easy option since their thin skins crisp up nicely without peeling.
Chips (thick-cut fries) are the pub classic. A meat pie with chips and gravy is a full meal that takes almost no thought to assemble. For something lighter, a tangy potato salad made with Dijon mustard, fresh herbs, and lemon instead of mayonnaise gives you the starch without the heaviness.
Fresh Vegetables and Salads
A simple green salad or a vegetable side is the best way to balance a rich pie. The key is acidity. Lemon juice, vinegar, or mustard-based dressings cut through buttery pastry and give your palate a reset between bites.
A white bean salad with broccoli, arugula, and parmesan works especially well. The peppery greens and lemon dressing contrast the pie’s richness, while the beans add enough substance that the salad doesn’t feel like an afterthought. Balsamic green beans with pearl onions are another quick option. The vinegar brings a tangy sweetness that pairs naturally with beef or lamb fillings.
Roasted root vegetables are a warm-weather alternative to salad. Skillet-roasted carrots, parsnips, or a mix of both take about 20 minutes and bring some natural sweetness to the plate. Toss them with olive oil, salt, and a little honey or thyme before roasting.
Sauces and Condiments
Beyond gravy, the right sauce can completely change how a meat pie tastes. Ketchup is the no-fuss option, and it works particularly well with steak pies or any pie served alongside chips. HP sauce (a tangy, malt vinegar-based brown sauce) is the traditional British choice for a more complex flavor.
Liquor is a London specialty worth knowing about. It’s not alcohol. It’s a thin, bright green parsley sauce made from parsley, flour, and stock. Traditional pie and mash shops in East London serve their pies swimming in it. The herby, savory flavor pairs best with minced beef or steak fillings. Piccalilli, a chunky mustard-based relish with pickled vegetables, is another condiment that adds tang and crunch.
Pairing by Pie Type
What you serve depends partly on what’s inside the pie. Steak and ale pies are the richest, so they benefit most from sharp, acidic sides like a dressed salad or pickled vegetables alongside the mash. Chicken pies are milder, making them a good match for buttery vegetables like roasted carrots or steamed broccoli with lemon. Pork pies, which are often served cold, pair well with a simple green salad, chutney, and crusty bread rather than hot sides.
For a pot pie with a creamy filling, skip the gravy (you already have a sauce built in) and lean toward something crisp. A lemony arugula salad or roasted green beans keeps the meal from becoming one-note. If the pie has a puff pastry top, lighter sides work better since the pastry itself is already rich and flaky.