Fisherman’s Pie 2 oz Scrod, 2oz Salmon, 2oz Calamari, 2oz Shrimp Quarter cup Frozen green peas Quarter cup Frozen corn Onion and mushroom Half cup of white wine Half cup Stock Half cup of heavy cream ...

1.5kg (3½ lb) maincrop potatoes 50g (2oz) unsalted butter diced 100ml (3½ fl oz) double cream 1 large egg yolk Select a large ovenproof dish about 2.5 litre (4¼ pt) capacity, for example a 34cm (13½ ...

You will need 4 individual pie dishes (about 600ml capacity) or 1 large one (about 2 litre capacity). Boil the potatoes in salted water until soft, about 20 minutes. Drain and mash with the butter, ...

“This was an idea I saw around, and I am sorry that I can’t credit the person who came up with it, as it is really clever,” says chef Stephen Harris. “The premise is that you make a fish pie inside a ...

Fisherman’s Wharf has been defunct for over eight years, but vocal fans proudly attribute their high standards for seafood – and love of an all-important pie – to the Gulf Coast establishment that ...

1. Preheat the oven to 180°C fan. 2. Rub the potatoes with oil and season well on the outside. Bake in the oven for 1 hour 15 ...