World Library  
Flag as Inappropriate
Email this Article

Fish pie

Article Id: WHEBN0008927985
Reproduction Date:

Title: Fish pie  
Author: World Heritage Encyclopedia
Language: English
Subject: Cod as food, Seafood, Ackee and saltfish, Traditional Grimsby smoked fish, Crappit heid
Collection: British Pies, Fish Dishes, Potato Dishes, Savoury Pies
Publisher: World Heritage Encyclopedia

Fish pie

Fish pie
Type Savoury pie
Place of origin Britain
Main ingredients White fish, béchamel sauce, prawns, hard-boiled eggs
Cookbook:Fish pie 

Fish pie is a traditional British dish. The pie is usually made with white, often smoked, fish (for example cod, haddock or halibut) in a white sauce or cheddar cheese sauce made using the milk the fish was poached in. Prawns and hard boiled eggs are other common additional ingredients. 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).

In place of a pastry casing enclosing the pie, a topping of mashed potatoes (sometimes with cheese or vegetables such as onions and leeks added) is used to enclose the contents during baking. The dish is sometimes referred to as "fisherman's pie" because the topping is similar to that of shepherd's pie, in that it uses mashed potatoes.


  • Royal fish pie 1
  • Gallery 2
  • See also 3
  • Notes 4
  • References 5
  • External links 6

Royal fish pie

The royal seafood tradition of England started in the time of Henry I, crowned in 1100, when cooks rolled crust over an annual Christmas lamprey pie. A separate tradition of Lenten fish pie required Yarmouth cooks to send the king two dozen pies containing 100 herrings.[1] The customary gifts of fish in crust prevailed in 1530, when the prior of Llanthony, Gloucester, baked eels and carp into a pie for Henry VIII. The presentation of the royal eel pie continued in 1752, when bakers sent one to the Prince of Wales, and again during Queen Victoria's reign.[2]


See also


  1. ^ Chambers Book of Days - February 24th, FISH AND FISH PIES IN LENT
  2. ^ Snodgrass ME (2004) Encyclopedia of Kitchen History Page 381. Taylor & Francis. ISBN 9781579583804.


  • Murdoch (2004) Essential Seafood Cookbook Pies, casseroles and bakes, pp. 254–295. Murdoch Books. ISBN 9781740454124.

External links

  • How to cook perfect fish pie The Guardian, 27 January 2011.
  • Recipes for luxury fish pie and fisherman's pie from the BBC Food website.
This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.

Copyright © World Library Foundation. All rights reserved. eBooks from World eBook Library are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.