Fish pie

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. John Murrell's 1615 A New Booke of Cookerie contained recipes for eel and carp pies that called for scraps. 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. 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.[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).

Source: Wikipedia