Warming and comforting fish pie is both customizable and delicious, and with this logical expert tip, it's even simpler to make and less likely to overcook.

A lovely fish pie is always a great ... The white wine and leeks make this pie taste a little more sophisticated than usual, but you can use all milk if you are feeding children.

Cut the fish into 140-170g chunks. Season with salt and freshly ground pepper. Put the onion, carrot, bay leaf, thyme, and peppercorns into the milk ... is just cooked – no more than 3-4 ...

READ MORE: Chef shares 'simplest bread recipe you'll ever make' with three ingredients and no kneading READ ... loosen with a splash of more milk. Fold in gnocchi and fish pie mix.

You can make the mash for this fish pie recipe in advance (mash freezes really well, it can try out a little but that's easily solved by stirring in a little extra milk once thawed). Frozen fish ...

Skin the fish and cut into 6-8 portions. Season well with salt and pepper. Lay the pieces of fish in a lightly buttered 26cm (10 ½ inch) sauté pan and cover with rich milk and saffron.

This no-fuss traditional fish pie is a weeknight staple. Using a pie bird or egg cup will prevent the pastry top sitting directly on the fish filling and becoming soggy. Infusing the milk adds ...

This ultimate fish pie is all about the fresh fish sourced from ... For a special occasion, use cream instead of milk.

This is a traditional English fish pie with layers of fish and peas ... The fish fillets are poached for just two minutes in a stock of milk with onion and bay leaves. Mashed potato is prepared ...