Classic British Fish Pie

Classic British Fish pie, also known as fisherman's pie, is a traditional British dish with a rich history and a significant place in British cuisine.
Fish pies date back to medieval times in England, where fish was a staple in the diet, especially during Lent and other religious observances when meat was restricted.
Early fish pies were quite different from modern versions. They often included whole fish and various spices encased in a pastry crust rather than topped with mashed potatoes.
Fish pie recipes began appearing in cookbooks during the 17th and 18th centuries. These versions often included a variety of seafood, sometimes mixed with dried fruits and spices, reflecting the culinary trends of the time.
Pastry remained the primary covering for these pies.
The mashed potato topping, which is now a hallmark of the dish, was introduced in the 19th century. This change likely resulted from the increased availability and affordability of potatoes.
This period also marked a shift towards using creamy sauces in the filling, often flavored with herbs and spices.
Today's fish pie typically includes white fish, smoked fish, and sometimes shellfish like prawns, all cooked in a creamy tarragon or parsley-flecked sauce.
When baked, the filling is topped with mashed potatoes, often ridged with a fork to create a crispy, golden surface.
It's a comforting, hearty dish enjoyed year-round in the UK and has also found popularity in other parts of the world.
There are many regional variations of fish pie, with some versions incorporating local seafood and ingredients, reflecting the diverse culinary heritage of the British Isles.
Alongside homemade versions, fish pie is a popular dish in British pubs and restaurants, often featured on menus as a traditional favourite.
Chefs have created gourmet versions of fish pie, elevating the dish with high-quality seafood, artisanal cheeses, and creative flavorings.
Fish pie remains a beloved dish that combines simplicity with rich flavors, making it a timeless classic in British cuisine.
👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
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Ingredients:
For the Mashed Potato Topping:
1.5 kg potatoes, peeled and chopped
100 ml milk taken from boiled milk stock
2 tbsp butter
Salt and pepper, to taste
For the Filling:
600 g mixed fish fillets (e.g., cod, salmon, smoked haddock), cut into chunks
200 g raw prawns, peeled and deveined
100 g frozen peas
100 g sweetcorn (optional)
500 ml milk
1 onion, finely chopped
1 bay leaf - optional
cloves
2 tbsp butter
2 tbsp flour
1 tsp English mustard
2 tbsp chopped Tarragon - or parsley
Salt and pepper, to taste
cheddar cheese
Oven 180c - 350f - 25 mins
Air fryer 170c - 340f - 25 mins amzn.to/45zYrz4
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