Classic British Fish Pie

[@norman9076]

From Canada here.... this dish looks absolutely delicious. Must try this recipe for sure.....

[@BackyardChef]

Thank you, Best, Rik

[@jim-brendasleeth2521]

Me too - in the GTA. Gave a great weekend.

[@Laura-Lee]

Alberta gal present 🍁🙋🏻‍♀️🇨🇦

[@gloriawilliams919]

Cambridge Ont here, must try this!

[@islandyyt]

Nfld too. We love our fish!

[@thaisstone5192]

Fish pie was quite popular in NZ, they usually made it with smoked fish. And the eggs and peas too. Just delicious with a crisp salad.

[@BackyardChef]

Thank you. Best, Rik

[@smylsie]

It’s still really popular in NZ. Love it.

[@smylsie]

And always with eggs too if you are being traditional which i am.

[@jim-brendasleeth2521]

Well Rik, you've done it again. You kept me salivating for almost 20 minutes. I'm looking forward to giving this a go. And by the by, thanks also for including historical information with your videos, it is appreciated.

[@BackyardChef]

I do try, then folks around the world can understand about the dish. Thank you, Best, Rik

[@charlesmcmasters]

To the average viewer out there, Rik is teaching a masterclass in preparing béchamel sauce. Follow his method, and you will never fail! Wanted to add, always buy your shrimp with shells attached, then save the shells in your freezer to make a fish stock later! Lovely recipe Rik, Thank you again!

[@BackyardChef]

Thank you. Best, Rik

[@susanstewart1402]

Yes, excellent instruction and a no stress sequencing of steps.

[@cookiescott9329]

My nan used to make fish soup...she cut smoked cod into bite size pieces and put them in a pot with just enough water to cover them...boil them till tender, replace water when needed, and remove excess salt foam as it cooked...dice some potatoes small and put in with fish when fish is almost cooked.....cook till potatoes are soft.... keep water almost covering the fish and potatoes and add milk to it....put on simmer and heat till the water and milk are warm.....its a simple recipe with no extra spices and tastes amazing....we all loved it as kids and had her make it a few times a week for us...i still make it when i can get the smoked fish.....she made fish pie but only with smoked fish...

[@BackyardChef]

I eat clear fish soup here every week - might have to make my version for the channel. Thank you. Best, Rik

[@Curlyblonde]

We call that fish chowder here in North America. Onions, celery, potatoes, bay leaves, corn, peas or peppers (optional), salt & pepper. Can use any type of fish or seafood combo. Add milk or cream just prior to serving. If you have the Hoi Paloi (the Pope, the President, King, Prime Minister etc.) coming to lunch with you, you can accidently spill a good slurp of some good brandy in it at the same time you are adding the milk/cream to it. Served with a crusty slice of bread or bun.

[@martinwarner1178]

My mum, my grandma,, my wife cooked fish pie. Nothing finer, anyways and always fish pie. Thanks Rik fore broadcasting some of the great recipes of England. Peace and goodwill..

[@BackyardChef]

Thank you. Best, Rik

[@GlenCooper75]

I haven't had a fish pie in years. My mum used to make it weekly on those chilly winter nights, and once per month during the rest of the year. Due to my dislike for most seafood, it was made with just smoked haddock, frozen sweet corn, and frozen peas. My mum would poach skinless fillets of smoked haddock in milk, and then flake them into large pieces in the baking dish. I used to love it, and that's the only thing that mattered.

[@BackyardChef]

Thank you. Best, Rik

[@mark-andrews]

Was wondering what to do for this evening's dinner, thanks for helping me my mind up. I have prepared mixed diced fish in my freezer, which I usually make a fish curry with but it should be perfect for a fish pie too.

[@BackyardChef]

Sounds great! Thank you. Best, Rik

[@ricatkins4918]

I adore fish pie. And like you say, you can choose what fish you like. When I couldn’t get any smoked haddock etc, I’ve used kippers. 😊

[@BackyardChef]

Well said! Thank you, Best, Rik

[@susanyoung6490]

From the Gold Coast QLD Australia here, I have never tried fish pie before, but I'm going to have a go. Thanks Rick

[@BackyardChef]

Thank you. Love to Oz. Best, Rik

[@missymurphy9002]

Victorian here , hi 🇦🇺💜

[@lauraellen189]

Looks amazing! I wish with all my heart we could get smoked haddock here in America. I guess I guess I could try smoked trout, but it might be a little drier.

[@BackyardChef]

Thank you. Any smoked fish and it shouldn't be dry if there is another sauce. Best, Rik

[@dfringer55]

Rik, I have never heard of fish pie! now I’m intrigued this looks absolutely delicious. You should also win an award for editing. Everything about your videos is perfect. But my favorite part is the taste test at the end.

[@BackyardChef]

Wow! Thank you. Best, Rik

[@christianecarson4321]

Yum!!! I don't eat meat, but I adore everything fishy, and have a freezer full of sea food, so this will definitely be my Sunday lunch tomorrow!!! My mum used to make fish pie on Fridays, but it was mainly mash with just a bit of cod...well it was just after the war and exotic seafood was scarce and expensive, and would remain so for many years. My favourite school dinner was always Friday's fish & chips, with bread and butter! Best wishes and thank you Rik, from a Yorkshire lass now living in Lancashire, my mouth is watering already!!! 🐬🦈🐟xxx

[@BackyardChef]

Thank you. Much love - over the hills. Best, Rik

[@christianecarson4321]

@@BackyardChef Thank you, much love back at you!

[@Cristina-px3vy]

Amazing as always! Great weekend Rik! Best, Cristina

[@BackyardChef]

Thank you. Best, Rik

[@marcog.4647]

I'm gonna try this SUPERB British fish pie 🥧! Thanks Nik for sharing these recipes with us. I do love traditional British food! So essential, no frills!

[@BackyardChef]

Thank you. Best, Rik

[@valerieslater-t1v]

Oh Me, Oh My, that is a REAL Fish Pie, thanks Rik !!

[@BackyardChef]

Yes it is! Lovely dish this. Thank you, Best, Rik

[@jennyt966]

That's an awesome fish pie. I've not made one for a long time. That's inspired me to make one again. Delicious.

[@BackyardChef]

Hope you enjoy, Jenny. Thank you. Best, Rik

[@Ann-nv5sm]

That’s the best looking fish pie I’ve ever seen Rik,absolutely scrumptious! Not had it with boiled eggs in before, that’s something new to look forward to yum yum 😋 ❤

[@BackyardChef]

Hope you enjoy. Thank you, Best, Rik

[@barbarafollows]

That looks absolutely amazing Rik! Making my tummy rumble 😋

[@BackyardChef]

Thank you, Best, Rik

[@amethystanne4586]

Good afternoon from near Mammoth Cave, Kentucky, USA I like how you reuse the same pots instead of getting out a clean one. I have never heard of fish pie. Thank you for showing us how to prepare it. Since moving to this area from New Jersey, fresh fish is a rarity. Well, unless you try your luck with a fishing rod with bait on the hook. Catfish, bass, and trout are what’s in the local lakes.

[@BackyardChef]

Good afternoon. Thank you. Best, Rik

[@desifoodforfamily5411]

❤ yummy so yummy and delicious tasty recipe 👍👍 v m 🏘️ like ✅

[@BackyardChef]

Thank you so much 👍Best, Rik

[@Canalcoholic]

Thanks Rik, I asked a few weeks ago for your take on a fish pie, and you didn't disappoint. I have never used cloves, tarragon or hard boiled eggs in mine, but will be giving them a go. The only thing I might add is half a handful of capers.

[@BackyardChef]

Yes there is always a delay I have so many requests and listed dishes. For me I'm not sure about the capers in this one. Give it a go and let me know! Thank you, Best, Rik

[@victorbonello7132]

This is a very rich DISH y es iam going to cook this one.Thanks a lot. From MALTA. You are a very interesting CHEF. GoOD LUCK.

[@BackyardChef]

Thank you. Never been called interesting - usually fat! Best, Rik

[@wwsuwannee7993]

This is fantastic. Sky's the limit on what fish you use. This technique is solid. Good job Rik. I think next time I make this I might put chunks of potatoes in the pie and use a short crust top, to see if I like it better. Either way you can't go wrong. Thanks for the vid Rik.

[@BackyardChef]

Yes that works just fine - I actually make individual ones with ready made puff pastry on - awesome! Thank you. Best, Rik

[@Gunavati1]

Looks amazing, Rik. Thank you 🙏🏻

[@BackyardChef]

Thank you. Best, Rik

[@JanetBrown-px2jn]

I don’t remember eating fish pie growing up,the only savory pies I remember were steak,and kidney,and bacon,and egg,but I may have refused to eat a fish pie,not a very good eater as a kid,which is funny as most of my adult life I have eaten and enjoyed foods from around the World.I have white fish,and salmon in the freezer,no chance of getting smoked fish in NY,but I can get shrimp from the Chinese supermarket,so in my old age I can try a proper British fish pie.Good one Rik.😊

[@BackyardChef]

Sounds like a plan. Thank you, Best, Rik

[@margipinto7925]

Oh WOW!!! 😳😋 SO scrumptious!! Thank you, Rik ♥️

[@BackyardChef]

You are so welcome. Best, Rik

[@AudreyWenham]

Once again you brought back memories of my mother-in-law who would stick cloves in an onion to poach in milk for bread sauce to go with poultry at Christmas. I am 93 but I can still see her doing that. Loved the fish pie, took me back to days when there was a Macfisheries in almost every town and you could buy fish off the slab of every type that swam around the British Isles. How times have changed! 2 small fillets of salmon cost around £3.75 at the local supermarket. So I am not sure how much your selection would cost nowadays. But as always your fish pie looked mouthwatering!❤

[@BackyardChef]

Thank you for sharing those memories. Best, Rik

[@Davey11]

I love your channel, proper comfort food and your videos are really relaxing to watch

[@BackyardChef]

Thank you. Best, Rik

[@dottyk1637]

Surprised that smoked haddock colour is from turmeric, I've only had it naturally smoked. Lovely pie, I should try making it, here in Toronto,Ontario, we have access to just about anything from the culinary world. Thank you again😋

[@BackyardChef]

Yes it says on the packet. Thank you, Best, Rik

[@sharonwilliams2757]

THANK YOU RIK FOR UNIQUE WAYS OF MAKING FISH PIE👌😋 CAN'T WAIT TO MAKE IT YOUR STYLE 💯❤️

[@BackyardChef]

Hope you enjoy. Thank you, Best, Rik

[@kimberlybercume8757]

It looks wonderful

[@BackyardChef]

Thank you. Best, Rik

[@Hatbox948]

I don't remember ever hearing of a fish pie. It's an interesting concept. The closest thing to it I can think of in the USA would be tuna casserole. It looks awesome.

[@amethystanne4586]

Or Salmon patties.

[@BackyardChef]

Thank you. Best, Rik

[@BackyardChef]

Thank you. Best, Rik

[@maryrecupero4803]

Layers of Flavor! Incredible! Definitely giving this a try! Thanks Chef Rik❤

[@BackyardChef]

Thank you, Mary. Best, Rik

[@johnspruit7296]

Watching from Ontario Canada . I absolutly love this guys cooking . This looks delicious , as always . Will definatly be making this ( a large Portion ) . Thanks .

[@BackyardChef]

Thank you. Best, Rik

[@Shaz6999]

Rik is the best chef and teacher ever !! I know i can always find a delicious recipe on this channel. No nonsense just straight forward cooking and as Rik would say Superb 👍

[@BackyardChef]

Thank you. Appreciated. Best, Rik

[@JanisBerglund-qu4br]

Thank you for a great recipe. I love fish like salmon, cod, haddock, halibut, smoked fish & shrimp! And being Scandinavian & Celtic mix, I love potatoes and can eat them at every meal!

[@BackyardChef]

Thank you. Best, Rik

[@vivienneemason2684]

Its a great dish of yummy goodness. Mouthwatering. Love the addition of smoked fish. Brilliant 👍

[@BackyardChef]

Thank you. Best, Rik

[@lynsoeder7422]

This looks marvelous. I'll have to do some shopping to find so many kinds of fish in my small town, but I'm on it!

[@BackyardChef]

Thank you. Best, Rik

[@not-pc6937]

Awesome recipe 👍I use a marinara mix from the supermarket it works a treat 👍keep them coming ❤

[@BackyardChef]

Thank you. Best, Rik

[@suewarner1781]

Looks delicious! I will definitely be making this. Thank You!

[@BackyardChef]

Thank you. Best, Rik

[@dogsrule2075]

thank you so much Rik. I have always wanted to try to cook this dish.

[@BackyardChef]

Hope you enjoy. Thank you, Best, Rik

[@AZ-Sharon]

I absolutely love and appreciate your history of each dish! I was wondering what era this dish was created and found the answer. It seems like dishes are created from what people have at their hands. So these people in GB would have had access to cows (milk butter), chickens (eggs), garden (peas and potatoes) and near the ocean for the fish.😎

[@BackyardChef]

Thank you. I do try to help folks understand the dishes. Over the years, many ingredients have found their way into fish pie. Carrots, celery, various herbs. There have been many variations. Even the modern-day version has many regional variants. Thank you, Best, Rik

[@htuckey]

Wow! I hope I live long enough to try all of these excellent recipes!

[@BackyardChef]

I hope so too! Thank you. Best, Rik

[@NaomiClareNL]

Just showed this to my mum and now she wants this! Thanks for the inspiration Rik!

[@BackyardChef]

You got this, hope you both enjoy. Thank you. Best, Rik

[@islandyyt]

I’m drooling just watching. Friends are stopping by this week and I’ll serve this fish dish! With a tossed salad and white wine too. So yummy!

[@BackyardChef]

That's a dinner I would love to attend. Thank you. Best, Rik

[@pamelacourtney8998]

Looks yummy. Thanks for sharing. Blessings to all ❤

[@BackyardChef]

Thank you. Best, Rik

[@adnacraigo6590]

I am going to try to make this lovely pie.

[@BackyardChef]

You got this - no trying you can. Thank you. Best, Rik

[@andrewknots]

Looks great, thanks for the tarragon tip. I usually pipe potato / potato&neap toppings for such pies

[@BackyardChef]

Thank you, Best, Rik

[@danaridings6387]

I wish I enjoyed fish ! This looks delicious! I am glad I found your channel. I am throughly enjoying watching you cook!

[@BackyardChef]

Thanks and welcome. Thank you. Best, Rik

[@TerrySmith1953]

This looks delicious Rik and tarragon is my favourite herb. Going to try soon!

[@BackyardChef]

Thank you. Best, Rik

[@grahambaker3323]

great pie i did 1 last week , but yours is much better cheers from a brit in Thailand

[@BackyardChef]

Nice one, Graham. Thank you. Best, Rik

[@LifesaBanquet]

Gorgeous pie. Brilliant

[@BackyardChef]

Thank you. Best, Rik

[@darneyoung537]

Australia here, that recipe is a must it looks absolutely delicious. I will definitely be making this recipe this week thank you Backyard Chef ❤️❤️❤️

[@BackyardChef]

Hope you enjoy. Thank you. Best, Rik

[@caroleyoung1868]

Delicious Fish Pie, one of my favs and great to see it made, step by step. Thank you Rik

[@BackyardChef]

Thank you. Best, Rik

[@wissamsaab9841]

Thanks Rick , that must be yummy specially with mustard , tarragon & boild eggs ❤😋

[@BackyardChef]

Thank you. Best, Rik

[@Noname-ni1dy]

This is something completely new to me. It looks amazing and is a dish I will have to try! I have salmon, tilapia and shrimp in the freezer and will be making this soon. There are so many dishes on your channel that I am not familiar with, and I have made several of them, but this one could be one of the best.

[@BackyardChef]

This is elevated by the smoked haddock. I had to wait quite sometime to make this I couldn't get hold of any - that little smokey flavour in the sauce is delightful. Thank you, Best, Rik

[@cherylvantil6918]

YOUR COOKBOOK - Rik, KZbin brought up a "Short" of a cookbook you published. Is this still available? I'd love to purchase it. Thanks.

[@BackyardChef]

I don't have and haven't had a cookbook - YET! Thank you. Best, Rik

[@cherylvantil6918]

@@BackyardChef Huh. Wonder what that "Short" was. Sorry! Might be something to consider. *hint*hint*

[@andysmith819]

Fantastic looking pie!😀

[@BackyardChef]

Thanks, Andy. Thank you. Best, Rik

[@cliveburgess4128]

Nice! Agreed, Tarragon and fish, great combo, thanks!

[@BackyardChef]

Thank you. Best, Rik

[@Curlyblonde]

Haven't had this in many years (the 70s?) and must admit I'd forgotten about this dish. Now I wonder why it fell to the wayside because I always enjoyed cooking and eating it. Glad you revived this dish and now I can't wait to make it. Will use fish, scallops and shrimp. Boy oh boy looking forward to it!

[@BackyardChef]

Sounds amazing as always! Thank you. Best, Rik

[@Babbajune]

Wow! That looks delicious! ❤

[@BackyardChef]

Thank you. Best, Rik

[@RichardNewell-gr8ow]

WHAT A WONDERFUL FISH PIE,WELL DONE RIK

[@BackyardChef]

Thank you, Best, Rik

[@TheRickie41]

I have fresh taragon in the garden. And I’ll get Coleman’s mustard to prepare this (the only english mustard I get here in my french supermarket). I’ll prepare this next Friday. Blessings and thank you sooo much!

[@BackyardChef]

You are welcome. Thank you. Best, Rik

[@lynnallen1315]

I've never had fish pie but I think I'd love it!

[@BackyardChef]

Thank you. Best, Rik

[@CavanBaillie]

This was one of my favorite meals at the Tempest Arms, Elskack, Yorkshire when I used to stay there before COVID. I will DEFINATELY be trying this next week, Thank you Rick.

[@BackyardChef]

Hope you enjoy. Thank you. Best, Rik

[@katebuckseall1414]

Can't wait to make this. 😋😋

[@BackyardChef]

Hope you enjoy. Thank you. Best, Rik

[@jbirdyhome-4050]

Awesome, luxurious creamed fish pie! Wow, so decadent. Upgrade from the creamed tuna and peas with white sauce I've always done. Great ideas and a super delicious result! Winner winner fish pie dinner!

[@BackyardChef]

Thank you, Best, Rik

[@nlbhaduri]

Good point on the English mustard and excellent observation on the “Pernod” flavour of tarragon. Yours is the best recipe I have seen on YT. Brilliant pie!

[@BackyardChef]

Thank you very much! Best, Rik

[@DebbieBartlett-si1zz]

Beautiful fish pie 😊

[@BackyardChef]

Thank you. Best, Rik

[@horsebee1]

I love this dish and make a version of it regularly but I dont poach the fish at all I just put the hot white sauce over it. Here in NZ we have access to live green lipped mussels which I steam open and add I then use the steaming liquid to make the white sauce

[@BackyardChef]

Lovely! I can only get hold of the frozen NZ mussels and love em. Thank you. Best, Rik

[@wildwine6400]

Great stuff! After seeing all that great fish, how about making Cullen skink!

[@BackyardChef]

I only have thin fillets - however I will have a look at it. Thank you. Best, Rik

[@carolking6355]

My mouth is watering.That looks sooo yummy.❤

[@BackyardChef]

Thank you. Best, Rik

[@littlelamb6804]

Looks delicious 😋

[@BackyardChef]

Thank you. Best, Rik

[@philomenahearn1717]

Another of my favourite meals. Thanks Rik

[@BackyardChef]

Thank you. Best, Rik

[@MaureenPower-n4y]

Wow that's amazing fish pie 🥧 thanks for showing us how to cook it, you make it so easy ❤

[@BackyardChef]

It is easy, you got this. Thank you. Best, Rik

[@joannebrown1531]

Oh my god!!!! So amazing Rik I love this!!! Got so many things to try!!❤🎉

[@BackyardChef]

Thank you. Best, Rik

[@jodyharnish9104]

I HAVE to try this! The combination of flavors looks fantastic! I never heard of cooking onion and cloves in milk in order to flavor it for making potatoes, and it sounds amazing. I'm so glad I found this channel!

[@BackyardChef]

Thank you. Best, Rik

[@shamgirl240]

Oo Rik, that looks amazing,just how my mam used to make it, apart from the egg,she never did that, however, i will give it a go.. Your a real gem. Xx

[@BackyardChef]

Thank you. Best, Rik

[@JeffreyS536]

@Backyard Chef: IN THE MIDWEST (MINNESOTA, WISCONSIN,IOWA, N& S DAKOTA) WE PLACE MASHED POTATOE, OR TATOR TOT'S,OR SHOE STRING POTATOES ON TOP OF 1'ST VEGETABLES, 2ND GROUND MEAT ( USUALLY HAMBURGER OR GROUND TURKEY MIXED WITH MUSHROOM SOUP SEASONED, AND ADD SHREDED CHEESE ON TOP OF THAT OR SOMETIMES OVER THE TOP LAYER AND WE CALL THAT A " HOT DISH" AND OTHER 🇺🇸 AREAS CALL IT A CASSEROLE.

[@BackyardChef]

Thank you. Best, Rik

[@haithamateeq4960]

Looks amazing, will try it. ❤

[@BackyardChef]

Thank you, Best, Rik

[@amandah4834]

Wow Rik that’s a beautiful fish pie 👌I always put eggs in my fish pie I’m not sure why but iv always done it , I would eat this over meat any day it’s a while since I made one as fish is expensive but thank you for reminding me of it we will be having one now 😋Amanda xx

[@BackyardChef]

Hope you enjoy. You make some great meals at you place. Prices are not going to come down either. I feel there are some changes coming. Thank you, Best, Rik

[@hadelidell4285]

Bien sûr ! La moutarde anglaise pour une recette anglaise ☺️ Dommage qu'elle soit difficile à trouver en France merci beaucoup pour cette délicieuse recette ❤

[@BackyardChef]

Vous devrez peut-être utiliser de la moutarde de Dijon, cela fonctionne très bien. Merci beaucoup. Cordialement, Rik

[@tridsonline]

ℹ️ English mustard is very simple to make from scratch. Just finely ground mustard seeds (like flour) .. and water! Let it stand for a few minutes before using, to allow the mustard oil to develop which improves the flavour. 👌🏻

[@prarieborn6458]

Is English mustard hot ? Could i use dry mustard in the sauce, instead? i have wanted to try smoked haddock ever since i saw a show on English breakfast with smoked haddock in a bechamel sauce , with an egg broken over and covered with more sauce and baked until the egg was soft cooked. They also made haddock with rice. in cassarole for breakfast. Can we get that scottish smoked. haddock in the US? or something similar? Thanks Rik for showing us how to make the sauce , the fish pie looks wonderfully delicious.❤

[@tridsonline]

@@prarieborn6458 Yes, by itself English mustard is hot, but it's like wasabi in that it's just a temporary sting. It's not a lingering burn like chili or pepper. But mixed in the sauce like this, you're unlikely to even notice the sting, it just gives a unique roundness of flavour. You can use dry mustard (without mixing it with water first), but it's better to invest 15 minutes or so to let the flavour develop first with water. But experiment with it in other ways too - try it on a ham and cheese sandwich, add a dribble of honey to compare. I bet you'll never turn to Dijon mustard again, except for variety maybe. 😉

[@tridsonline]

@@prarieborn6458 Smoked Haddock is wonderful, well worth the effort and expense. Actually, there was a scandal here in South Africa 🇿🇦 a few years ago, when it emerged that the Haddock we'd been devouring for years .. was fake! Turns out it was standard practice to just add colour and smoke flavour to local Hake, which is a lot cheaper, and call it "Haddock". For a while, it was replaced with the proper stuff (imported), which also has a much better texture .. but at a much higher price too!

[@debraparker5870]

Absolutely mouth watering

[@BackyardChef]

Thank you. Best, Rik

[@cordellkent4790]

Thank you again Chef. I reckon even I could make that!

[@BackyardChef]

You can do it! Thank you. Best, Rik

[@dodgybodger3124]

Propper job Rik. 👍 Great English classic. 😃

[@BackyardChef]

Thank you. Nice to see you here, hope all is good! Best, Rik

[@nkent3544]

Holy J C . This I have never seen such detail in a fish pie. . Amazing. 😊

[@BackyardChef]

Glad you enjoyed it. Thank you. Best, Rik

[@evocationart8370]

Thank you Rik for another superb dish, you always make everything look so easy. You are just a joy to watch and I too like other followers love to read all the history of the recipes. ❤😊 xx

[@BackyardChef]

You are very welcome. Thank you. Best, Rik

[@cakebythelake]

Oh boy, this is a treasure of a recipe!

[@BackyardChef]

It really is! Thank you. Best, Rik

[@susanstewart1402]

Excellent instruction, thank you. The older I get, the more I realize that good cooking is all about the method. I am going to look at those air fryers more closely now that I have seen you in action.

[@BackyardChef]

Thank you. Where are you in the UK? Best, Rik

[@susanstewart1402]

@@BackyardChef Alberta .. Canada! Lots of Scots here. It's where all the blonde and redheads went to live.

[@guyparris4871]

Friggin stunning!! How do you think this would go over here in Thailand?

[@BackyardChef]

In the expat areas in a restaurant - very well. Any smoked fish works too. Thank you, Best, Rik

[@berelinde]

The best meal I had in England was a fish pie in a pub in Exmouth. Beautiful buttery potatoes atop a ramekin of haddock, scallops, and prawns. No peas,but the mushrooms married with the bechamel and seafood and sent me to heaven. I had it with a pint of Tetley's because the barman recommended it, but I think I would have preferred it with a porter.

[@BackyardChef]

Thanks for sharing, loved reading. Thank you. Best, Rik

[@joclothier5536]

Hello Rik. Thankyou for this wonderful recipe for fish pie.The only thing that I would omit is the cheese on top of the potato.I love creamy mash,and I love cheese,but not the two together.As the saying goes “You can please some of the people,some of the time,but not all of the people all of the time!!!” Love,from Wolverhampton.xx

[@BackyardChef]

As I say - always taste and adjust - you know what you like - Never follow a recipe to the letter if you like other ingredients change them! That's what cooking is about. Thank you. Best, Rik

[@troystallard6895]

Sounds and looks good. I had never even heard of fish pie...

[@BackyardChef]

Thank you, Best, Rik

[@davidmurphy816]

Now THAT is a LUXURY FISH PIE! Looks sensational Rick, & with one of my favourite fish, Scottish smoked haddock or smoked whiting - delicious & makes the world of difference to a fish pie. With the current price of fish here in the UK, it’s certainly a bit of a luxury to make this these days, but might splash out & treat myself one of these days. Thanks for the tip on using tarragon for a slight aniseed flavour, sounds great! As always thank you 🙏 for sharing! xx 👨‍🍳👍👌😋💖

[@BackyardChef]

Cheers, David. I'm hearing fish prices have soared. Thank you, Best, Rik

[@davidmurphy816]

@@BackyardChef Yeah, both meat & fish Rik, think they’re trying to turn us all into economic vegetarians! But we shall resist 💪! 😉😂

[@BackyardChef]

@@davidmurphy816 Oh Heck! Power to the resistance! Best, Rik

[@georgekostaras]

Words fail me. I want one

[@BackyardChef]

Thank you. Best, Rik

[@TuckerSP2011]

I saw someone else make this on Instagram and yours looks much better.

[@BackyardChef]

Thank you. Best, Rik

[@EffWriteOff.]

Superb Rick, such a lovely, comfort food.

[@BackyardChef]

Thank you kindly. Thank you, Best, Rik

[@tracey278]

Mouth watering 😊❤can’t wait to make this one ! Sharing your channel with family and friends 🤍

[@BackyardChef]

Awesome! Thank you! Best, Rik

[@HelenePapageorge]

Thank you for this Rik. 2 tasty videos on a Saturday morning in NYC!!! I was wondering what goes into a fish pie. A whole fish encased in pastry?? Sounds really French. I think I prefer the British version more!! more interesting and I learned how to poach fish in milk and how to use smoked fish in this recipe. What about smoked sardines instead from the tin?? is that OK? . I didn't know about the onion spiked with the cloves and infusing the milk with the onion and the clove. Cheers from NYC!!!

[@BackyardChef]

I haven't tried with smoked sardines from a can to be honest. Thank you, Best, Rik

[@JanetBrown-px2jn]

Onion spiked with cloves is a classic British way to flavor a white sauce(Bechamel)Salmon,rice,mushrooms,and hard boiled eggs,wrapped in puff pastry is a classic Russian coulibiac,and very delicious.😊

[@susannahbaringtait1257]

You should try classic English bread sauce for your Christmas dinner made with onion and stuck cloves simmered in milk just like this.