Fish pie is a breezy dish that's quick to prepare with a handful of pantry staples — simply coat your fish in a creamy white ...

There are legends that claim fish pie once saved a village from starvation back in the day, but it's still a traditional dish ...

Add the cooked fish, most of the mussels and prawns and the anchovies, if using, and stir gently to coat with the sauce. Transfer carefully to a serving dish or ... top of the pie(s).

The pie can be made and chilled in the fridge for up to 12 hours before cooking. If you want to make and freeze this, omit the eggs as they become tough and rubbery when frozen. You can of course ...

This dish from the Irish food board Bord Bia is a combination of fresh Irish fish with the delicious French sauce rouille. Rouille is a sauce that consists of olive oil with breadcrumbs ...

Stir the prawns into the sauce, then flake in the poached fish, keeping it in reasonably large pieces. Transfer the pie filling to a large ovenproof dish. When the potatoes are cooked, remove them ...

What is so appealing about this style of pie is that any type of fish, both fresh and smoked, can be used. And it’s brilliant for cooking at home because the dish has flexibility, yet will still ...

Stir in the parsley and pour the sauce over the fish. Carefully mix everything together, then transfer the mixture to the pie dish and leave to cool. Preheat the oven to 180°C/gas 4. Boil the ...

and very adaptable creamy smoked fish pie, filled with locally sourced fish, and topped with a smooth buttery mash. Prepare this dish ahead of time so it's ready to put in the oven and bake.

When Eddie Perfect is in the kitchen, Alice knows it's time for a dish that delivers comfort, flavour and a little bit of fun. This 'Perfect' fish pie is a rich and creamy classic, packed with ...