"mashed potatoes (sometimes with cheese or vegetables such as onions and leeks added) is used to cover the fish 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. 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. The customary gifts of fish in crust prevailed"
"Fish pie Fish pie, also known as fisherman's 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"
"when the potato was being introduced as an edible crop affordable for the poor (cf. ""cottage"", meaning a modest dwelling for rural workers). The term ""shepherd's pie"" did not appear until 1854, and was used synonymously with cottage pie, regardless of whether the meat was beef or mutton. In the United Kingdom, the term ""shepherd's pie"" is now commonly used when the meat is lamb. In early cookery books, the dish was a means of using leftover roasted meat of any kind, and the pie dish was lined on the sides and bottom with mashed potato, as well as having"
"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. Fish pie Fish pie, also known as fisherman's 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."
"white fish will work for the filling, with pilchards or herring just added for the presentation. Prior to putting it in the pie the fish should be skinned and boned (except the head and tail) to make it easier to eat. Along with the fish, the other traditional ingredients are thickened milk, eggs and boiled potatoes. There are many recipe variations around the traditional ingredients, some of which include hard-boiled eggs, bacon, onion, mustard or white wine. Other alternatives to the main fish can be crayfish and rabbit or mutton. The stargazy pie is always topped with a pastry lid,"
"just pie” (""It's jes' pie""). The basic chess pie recipe calls for the preparation of a single crust and a filling composed of flour, butter, sugar and eggs. Some variations call for the addition of cornmeal as a stabilizing agent in the filling. Many recipes call for an acid such as vinegar, buttermilk, or lemon juice. In addition to standard chess pie, other flavor variations include lemon, coconut and chocolate chess pie. Nut pies, including pecan, fall under the category of chess pies. Chess pie Chess pie is a dessert characteristic of Southern United States cuisine. According to James Beard's"
"Occasionally the top crust is dispensed with altogether in favour of a layer of cranberries sealed into place with aspic. Pork pie A pork pie is a traditional British meat pie, usually served cold. It consists of a filling of roughly chopped pork and pork fat, surrounded by a layer of jellied pork stock in a hot water crust pastry. It is normally eaten as a snack or with a salad. Modern pork pies are a direct descendant of the raised meat pies of medieval cuisine, which used a dense hot water crust pastry as a simple means of preserving"
"with chef Atul Kochhar cooking the regular chicken and rice version of the dish. Chef Cyrus Todiwala cooked a variation of country captain on ""Saturday Kitchen"". His version was similar to Shepherd's Pie, in that the meat was baked under a layer of potato. He had previously cooked the dish for Queen Elizabeth II and the Duke of Edinburgh at Kirishna Avanti school in Harrow as part of the Queen's Diamond Jubilee celebrations in 2012. That version of the dish used rare breed lamb from the Orkney Islands which had been fed on seaweed. The dish is also now on"
"Pecan pie Pecan pie is a pie of pecan nuts mixed with a filling of eggs, butter, and sugar (typically corn syrup). Variations may include white or brown sugar, sugar syrup, molasses, maple syrup, or honey. It is popularly served at holiday meals in the United States and is considered a specialty of Southern U.S. origin. Most pecan pie recipes include salt and vanilla as flavorings. Chocolate and bourbon whiskey are other popular additions to the recipe. Pecan pie is often served with whipped cream, vanilla ice cream, or hard sauce. Pecans are native to the southern United States. Archaeological"
"base, and be superposed, but in both cases the dish's assembly is completed by the application of mashed potatoes. In its Quebec version, the pie is a preparation of cooked salmon and mashed potatoes, which, themselves, may include other ingredients such as eggs, parsley, black pepper, onion, etc. which would normally enter in their preparation, by the household or region. The mixture is then placed between pie crusts, and is otherwise prepared in the same manner as most other sweet and savory pies. Salmon pie Salmon pie is a pie or variant of ""tourtière"" filled with salmon. In Ireland, the"
"common menu items. In medieval times, ""humble pie"" (originally, ""Umble pie"") made from animal innards (especially deer) was a peasant food and is the source of the commonly used idiom ""eating humble pie"", although it has lost its original meaning as meat pies made from offal are no longer referred to by this name. The traditional Scottish haggis consists of sheep stomach stuffed with a boiled mix of liver, heart, lungs, rolled oats and other ingredients. In the English Midlands and South Wales, faggots are made from ground or minced pig offal (mainly liver and cheek), bread, herbs and onion"
"known as the ""Pie King"", was the inventor of the chiffon pie and the graham cracker crust. Black bottom pie Black bottom pie is a type of pie that features a layer of chocolate pastry cream or pudding, the ""black bottom,"" topped with whipped cream or meringue. The single crust is pre-baked and of variable composition, but a graham cracker crust is common. Black bottom pie is thought by some to be of Southern origin, the ""black bottom"" representing the dark, swampy lowlands along the Mississippi River; other sources have identified an origin in Louisiana or Oklahoma City in the"
"Shoofly pie Shoofly pie (or shoo-fly pie) is a molasses pie or cake that developed its traditional form among the Pennsylvania Dutch in the 1880s, who ate it with strong black coffee for breakfast. It is called Melassich Riwwelboi or Melassichriwwelkuche (molasses crumb cake) in the Pennsylvania Dutch language. Shoofly pie is a molasses crumb cake baked in a pie crust. The primary ingredients of the filling are molasses, flour, brown sugar, egg, and water. The addition of a pie crust makes it easier for people to hold a piece in the hand while eating it. It comes in two"
"Chicken and mushroom pie Chicken and mushroom pie is a common British pie, ranked as one of the most popular types of savoury pie in Great Britain and often served in fish and chips restaurants. The outside is usually a full top and bottom crust, with the filling made up of small pieces of chicken and sliced mushrooms in a creamy sauce. The top crust is typically puff pastry. Variations on the theme can use nutmeg or spring onion as part of the creamy filling. Chip shops across the country stock these pies and they also are available to buy"
"Steak and kidney pie Steak and kidney pie is a savoury pie that is filled principally with a mixture of diced beef, diced kidney (often of beef, lamb, or pork), fried onion, and brown gravy. Steak and kidney pie is a representative dish of British cuisine. The gravy typically consists of salted beef broth flavoured with Worcestershire sauce and black pepper, and thickened with refined flour, ""beurre manié"", or corn starch. The gravy may also contain ale or stout. Hot water crust pastry, puff pastry, and shortcrust pastry are among the pastry crusts prepared for steak and kidney pie. Among"
"Cheese and onion pie Cheese and onion pie is a savoury dish, the basis of which is an outer layer of savoury pastry filled with a mixture of cheese, onion, herbs and sometimes potato. Many recipes contain Lancashire cheese, indicating parentage of North West England. Whilst the dish may have its origins in French cuisine (Tarte a L'Oignon), this was a food traditionally popular with the working classes of Northern England, due to a combination of relatively cheap ingredients which provided sustenance to workers, particularly in the mining, steel, and manufacturing industries. Today there are artisan versions of the dish"
"Pork pie A pork pie is a traditional British meat pie, usually served cold. It consists of a filling of roughly chopped pork and pork fat, surrounded by a layer of jellied pork stock in a hot water crust pastry. It is normally eaten as a snack or with a salad. Modern pork pies are a direct descendant of the raised meat pies of medieval cuisine, which used a dense hot water crust pastry as a simple means of preserving the filling. In France the same recipes gave rise to the modern ""Pâté en croute"". Many medieval meat pie recipes"
"the various vernacular rhyming slang names for steak and kidney pie are Kate and Sidney pie, snake and kiddy pie, and snake and pygmy pie. Steak and kidney pie Steak and kidney pie is a savoury pie that is filled principally with a mixture of diced beef, diced kidney (often of beef, lamb, or pork), fried onion, and brown gravy. Steak and kidney pie is a representative dish of British cuisine. The gravy typically consists of salted beef broth flavoured with Worcestershire sauce and black pepper, and thickened with refined flour, ""beurre manié"", or corn starch. The gravy may also"
"generally shortcrust but sometimes puff pastry, through which the fish heads and sometimes tails protrude. For presentation, one suggestion is that the pilchards be arranged with their tails toward the centre of the pie and their heads poking up through the crust around the edge. As it includes potatoes and pastry, the pie can be served on its own or with crusty bread, sometimes with vegetables. Other suggested accompaniments are Cornish Yarg cheese, rhubarb chutney, poached eggs or a slice of lemon. The children's book ""The Mousehole Cat"" by Antonia Barber is inspired by Tom Bawcock's Eve. It is the"
"when the pie is cooked, traditional recipes specified that clarified butter or a hot pork stock was poured into the pie after baking. This would set when cool, filling the gap between meat and pastry and preventing air from reaching the filling and causing it to spoil. Commercial makers use a 6% solution of gelatin at between 80 and 90 degrees Celsius, added into the pie immediately after baking. The Melton Mowbray pork pie is named after Melton Mowbray, a town in Leicestershire. While it is sometimes claimed that Melton pies became popular among fox hunters in the area in"
"Pumpkin pie Pumpkin pie is a dessert pie with a spiced, pumpkin-based custard filling. The pumpkin is a symbol of harvest time, and pumpkin pie is often eaten during the fall and early winter. In the United States and Canada, it is usually prepared for Thanksgiving, and other occasions when pumpkin is in season. The pie filling ranges in color from orange to brown, and is baked in a single pie shell, rarely with a top crust. The pie is generally flavored with cinnamon, powdered ginger, nutmeg, and cloves. Allspice is also commonly used and can replace the clove and"
"the pie"". Suet is an ingredient in several traditional English dishes. Dumplings made with flour, suet and seasonings and pearl barley may be cooked with casseroles and stews. Potatoes are served roasted, boiled, baked, mashed, and as chips; popular varieties in England including King Edward, Jersey Royal, Charlotte and Maris Piper. Typical English main courses include beefsteak (such as sirloin, rump, fillet, T-bone and rib eye), lamb shank, pork and lamb chops chicken and chips, gammon, egg and chips, steak and kidney pie and other variants of steak pie, chicken and mushroom pie, bacon and egg pie, shepherd's pie, cottage"
"Flipper pie Flipper pie is a traditional Eastern Canadian meat pie made from harp seal flippers. It is similar to a pot pie in that the seal flippers are cooked with vegetables in a thick sauce and then covered with pastry. It is specific to the province of Newfoundland and Labrador and primarily eaten in April and May, during the annual seal hunt.. Although in the past seal flippers were usually acquired directly from the boats that were used for the seal hunt (since they were considered a by-product of the seal fur trade), today they are usually purchased in"
"corn is popular and green beans are frequently served; in particular, green bean casserole, a product invented in 1955 by the Campbell Soup Company to promote use of its cream of mushroom soup, has become a Thanksgiving standard. A fresh salad may be included, especially on the West Coast. Bread rolls or biscuits and cornbread, especially in the South and parts of New England, are served. For dessert, various pies are usually served, particularly pumpkin pie, though apple pie, mincemeat pie, sweet potato pie, cherry pie, chocolate pie, and pecan pie are often served as well. There are also regional"
"Buttermilk pie Buttermilk pie is a custard-like pie. Originally from the United Kingdom, it is now a traditional pie of the southern United States. It is similar to, and sometimes confused with, chess pie but it does not include cornmeal. The basic filling consists of a mixture of sugar, butter, eggs, buttermilk and wheat flour. Variations on the recipe may include flavorings such as vanilla, lemon zest and nutmeg. Buttermilk pies are made with a pie crust. The filling is poured into the crust and baked until the mixture sets. The pie is best eaten at room temperature after being"
"Chiffon pie A chiffon pie is a type of pie that consists of a special type of airy filling in a crust. The filling is typically produced by folding meringue into a mixture resembling fruit curd (most commonly lemon) that has been thickened with unflavored gelatin to provide a light, airy texture; it is thus distinguished from a cream pie or mousse pie, which achieve lightness by folding in whipped cream rather than meringue. To reduce risk of salmonella, it is recommended that a Swiss-meringue (eggs whites and sugar heated in a double boiler to 120-130°F over simmering water, then"
"or not. Dried or preserved apples were originally substituted only at times when fresh fruit was unavailable. Along with the apples people commonly use, cinnamon, salt, butter, and most importantly sugar. Though most of the old recipes don't include sugar due to the price or having a better sweetener option, most people definitely use it today. Apple pie is often served in the style of """"à la Mode"""" (topped with ice cream). Alternatively, a piece of sharp cheddar cheese is, at times, placed on top of or alongside a slice of the finished pie. Apple pie with cheddar is popular"
"and in the 1870s, when Pennsylvania Dutch bakers began using baking powder. Shoofly pie Shoofly pie (or shoo-fly pie) is a molasses pie or cake that developed its traditional form among the Pennsylvania Dutch in the 1880s, who ate it with strong black coffee for breakfast. It is called Melassich Riwwelboi or Melassichriwwelkuche (molasses crumb cake) in the Pennsylvania Dutch language. Shoofly pie is a molasses crumb cake baked in a pie crust. The primary ingredients of the filling are molasses, flour, brown sugar, egg, and water. The addition of a pie crust makes it easier for people to hold"
"chops. The mixture should be covered with water, though less than in some pies, covered with pastry and baked in the oven for about two hours. Within the UK, the most common variation is to use lamb instead of mutton. Gloucester Squab pie did not require lamb and suggests any leftover meat could be used. Other ingredients can be included, for example Agatha Christie produced a variant which included hard-boiled eggs and another recipe took the concept of serving with clotted cream and adds cream to thicken. Outside of England, the concept of squab pie does exist, but in a"
"Salmon pie Salmon pie is a pie or variant of ""tourtière"" filled with salmon. In Ireland, the most popular form of salmon pie resembles more chicken pie, where distinct pieces of salmon are cooked in the pie, in a sauce resembling ""suprême sauce"", in the base of which other ingredients have been cooked. The Irish also call ""salmon pie"" something that closely matches cottage pie or ""pâté chinois"", where salmon is at the base of an assembly, like for cottage pie, or at the base of a casserole, like for ""pâté chinois"". Other ingredients may be part of the salmon"
"local church fundraisers, so much so that pastors are known to estimate the cost of various church projects in number of chicken pies sold. Moravian chicken pie Moravian chicken pie is a savory meat pie that originated in the colonial town of Salem, North Carolina. It is a traditional double crusted pie made with flaky shortcrust pastry filled with only chunks of poached chicken meat and a thick broth-based sauce. Unlike chicken ""pot pies"", vegetables are never included in the filling. The pie is served in slices with hot chicken gravy on top, and extra gravy on the side. Mashed"
"Steak pie A steak pie is a traditional meat pie served in Britain. It is made from stewing steak and beef gravy, enclosed in a pastry shell. Sometimes mixed vegetables are included in the filling. The dish is often served with ""steak chips"" (thickly sliced potatoes fried, sometimes fried in beef dripping). Steak pies are also available from chip shops, served with normal chips, referred to in Scotland as a ""steak pie supper"". A steak pie supper is usually accompanied by salt and vinegar; however, around Edinburgh, a combination of spirit vinegar and brown sauce, known simply as ""sauce"" or"
"pie is unknown, but many theories have been proposed. It is most likely a mispronunciation of ""cheese pie;"" the combination of eggs, butter, and sugar in chess pie recipes make a custardlike filling which is similar in texture to British cheesecakes and lemon curd. Alternately, it could be named after the town of Chester, England, again due to the similarity to British pies and tarts. The term may also have come from a piece of furniture used prior to home refrigeration called a ""pie chest,"" in which pies were stored. Alternatively, it could have come from a mispronunciation of ""It's"