American pie is a sweet tradition — apple, pumpkin, chocolate. But in Britain, pie is baked up savory — pork, duck, chicken, pigeon, sausage, pork. And how. Meat pie is packed right to the ridges — no slick sauce or crisp carrot distraction. Heated, plunked on a pool of mashed potatoes and doused with mushy peas — that’s a meal that means it. Even the exterior is larded with lard.