Fish pie
Fish pie, also known as fisherman's pie, is a traditional British dish.
Origins
According to Cook's Illustrated, the dish was likely created to make use of fish scraps during Lent. 1615 A New Booke of Cookerie contained recipes for eel and carp pies that called for scraps. 1889 The Steward’s Handbook and Guide to Party Catering instructs the cook to poach the fish, then drain it and cover it in cream before baking.Ingredients
The pie is usually made with fresh and smoked fish or seafood in a white sauce or cheddar cheese sauce made using the milk the fish was poached in. Hard-boiled eggs are a common additional ingredient. Parsley or chives are sometimes added to the sauce. It is oven-baked in a deep dish but is not usually made with the shortcrust or puff pastry shell that is associated with most savoury pies.In place of pastry enclosing the pie, a topping of mashed potatoes is used to cover the fish during baking. The dish is sometimes referred to as "fisherman's pie" because the mashed potato topping is similar to that used for shepherd's pie.