Meat-filled pies are good but there’s something about a fish pie that brings that savoury, just-baked comfort, minus the heaviness. The fish pie with piped potato aligns most closely to the classic British recipe, though for a new-style pie, it has to be our seafood and fennel number heaving with trevalla, squid, prawns and clams plus a crisp, layered potato top. Scallop pies, fish and prawn pies, a snapper and slow-braised bean pie – you’ve come to the right place.
Selecting sustainable seafood is important when it comes to fish. While nine in 10 Australians say that they’re concerned about fish sustainability, only a fraction of us put our money where our mouth is. So, Gourmet Traveller created a sustainable seafood guide to shine a light on the ways you can be a better fish eater, from buying local and lesser-known fish species to handy online tool Good Fish Bad Fish. Or check out Australia’s independent sustainable seafood guide, Good Fish.
A note on buying sustainable seafood
Snapper, slow-braised beans, fennel and kataifi pies
Scallop pies
(Credits: Ben Dearnley)Jackman & McRoss’s scallop pies
Spinach, ocean trout and risoni pie
(Credits: Chris Chen)Spinach, ocean trout and risoni pie
Fish and prawn pie
(Credits: William Meppem)Matt Moran’s fish and prawn pie
Fish pie with piped potato
(Credits: Chris Court)Fish pie with piped potato
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