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| Type | Savoury pie |
|---|---|
| Place of origin | Britain |
| Main ingredients | White fish, cheddar sauce, prawns, hard-boiled eggs |
Fish pie, also known as fisherman's pie, is a traditional British dish.
| | |
| Type | Savoury pie |
|---|---|
| Place of origin | Britain |
| Main ingredients | White fish, cheddar sauce, prawns, hard-boiled eggs |
Fish pie, also known as fisherman's pie, is a traditional British dish.
According to Cook's Illustrated , the dish was likely created to make use of fish scraps during Lent. [1] John Murrell's 1615 A New Booke of Cookerie contained recipes for eel and carp pies that called for scraps. [1] Jessup Whitehead's 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. [1]
The pie is usually made with fresh and smoked fish (for example, cod, haddock, salmon or halibut) or seafood in a white sauce [1] or cheddar cheese sauce made using the milk the fish was poached in.[ citation needed ] Hard-boiled eggs are a common additional ingredient.[ citation needed ] 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 casing that is associated with most savoury pies (e.g. steak and kidney pie). [1]
In place of a pastry casing enclosing the pie, a topping of mashed potatoes [1] (sometimes with cheese or vegetables such as onions and leeks added) [2] 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. [1]
Gifts of fish pie to the king were a common tradition for various occasions. In a Lenten tradition, the town of Yarmouth was required to bake 100 herrings into two dozen pies and send them to the king. [3] [4] The prior of Llanthony, Gloucester, baked eels and carp into a pie as a gift to Henry VIII in 1530. [4] In 1752 one was sent to the Prince of Wales. The tradition was also recorded during the reign of Queen Victoria. [4]
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