On 12/27/2016 3:12 PM, cshenk wrote:
> graham wrote in rec.food.cooking:
>
>> When I was buying the ingredients for the annual seafood lasagne, I
>> knew I needed enough to double the amount of sauce as no matter what
>> the recipe, there is never enough sauce. The doubling factor
>> mistakenly influenced everything else and I bought too much fish and
>> shrimp. Therefore, I decided to use it up, with some long-stored
>> steelhead trout in the freezer and make fish pies. I poached the
>> trout in fish stock (Knorr cubes) and flaked it. I made a white sauce
>> by infusing milk with shallots and bay leaves - adding it to a roux
>> made with butter and flour. Then I formed alternating layers of
>> sauce, Steelhead, sole and shrimp in a deep pie dishes, topping them
>> off with mashed potato. Baked for about 30 minutes at 350F, the
>> smallest one was delicious. The others will go into the freezer for
>> later. Graham
>
> That sounds good!
>
> Were the pie dishes lined with a crust?
>
No! English fish pies are most often a fish version of Shepherd's Pie.
Many examples he
http://www.bbcgoodfood.com/search/re...query=fish+pie

Then there's Jamie Oliver:
http://www.jamieoliver.com/recipes/f...ipes/fish-pie/
http://www.jamieoliver.com/recipes/f...ools-fish-pie/

These are luxurious versions:
http://www.jamieoliver.com/recipes/s...ipes/fish-pie/
http://www.deliaonline.com/recipes/b...-caper-topping