Mary Berry Fish Pie with Prawns Recipe

The addition of prawns to a fish pie is the detail that transforms a good fish pie into a great one. The slight sweetness and firmness of prawns against flaky white fish and smoked haddock in a rich, creamy sauce — all under a golden, buttery mashed potato top — makes this the most satisfying version of a dish that is already one of Britain’s finest comfort suppers.

Mary Berry’s fish pie with prawns builds the filling with care — the fish is poached in the milk that becomes the sauce, carrying all its flavour into the cream base.

The sauce is a proper velouté enriched with cream, mustard, and fresh herbs. The mashed potato top is buttery, smooth, and piped or spread to give a beautiful golden finish under the grill.

This is the fish pie for a Sunday dinner, a cold weather supper, or any occasion when you want something genuinely warming and complete.

The Key to a Great Fish Pie

Poach the fish in the milk first. This single step transforms the sauce. The fish releases its flavour into the milk as it gently poaches, and that flavoured milk becomes the base of the béchamel. A sauce made with plain milk tastes flat by comparison. A sauce made with milk that has poached fish in it tastes deeply, unmistakably of the sea.

Use three types of fish. White fish (cod or haddock), smoked haddock, and prawns — each contributes something different. The white fish provides clean, delicate flavour and flaky texture. The smoked haddock provides a deep, smoky depth that anchors the whole pie. The prawns provide sweetness, firmness, and the visual appeal of vivid pink pieces throughout the filling.

A perfectly smooth mashed potato top. The potato must be smooth, buttery, and well seasoned. Lumpy mash on a fish pie is a disappointment. Pass it through a ricer or beat with a hand whisk for the silkiest possible result.

Ingredients for Mary Berry Fish Pie with Prawns

For the Fish Filling

• 400g skinless, boneless cod or haddock fillet, cut into large chunks
• 300g skinless smoked haddock fillet, cut into large chunks
• 200g large raw prawns, peeled and deveined (or cooked prawns)
• 600ml whole milk
• 1 bay leaf
• 6 black peppercorns
• 1 small onion, halved

For the Cream Sauce

• 60g unsalted butter
• 60g plain flour
• The strained poaching milk (approximately 550ml)
• 100ml double cream
• 1 tsp Dijon mustard
• 2 hard-boiled eggs, roughly chopped (optional but traditional)
• 3 tbsp fresh flat-leaf parsley, chopped
• 1 tbsp fresh dill, chopped (optional)
• Salt and freshly ground black pepper

For the Mashed Potato Top

• 1.2kg floury potatoes (Maris Piper or King Edward), peeled and roughly chopped
• 75g unsalted butter
• 100ml whole milk or double cream, warmed
• Salt and white pepper
• 25g mature Cheddar or Parmesan, finely grated (for the top)

How to Make Mary Berry Fish Pie with Prawns — Step by Step

Step 1 — Poach the Fish

Place the white fish and smoked haddock in a wide, deep pan. Pour over the milk and add the bay leaf, peppercorns, and halved onion. Bring to a very gentle simmer over a medium-low heat. Poach for five to six minutes until the fish is just beginning to flake — it should be barely cooked through at this point as it will cook further in the oven.

Lift the fish carefully from the milk with a slotted spoon. Strain the poaching milk through a fine sieve into a jug — reserve every drop. Discard the aromatics.

Step 2 — Make the Mashed Potato

While the fish poaches, boil the potatoes in well-salted water until completely tender — about 20 minutes. Drain thoroughly. Return to the pan over a low heat for one minute to drive off excess moisture. Pass through a ricer or mash until completely smooth. Beat in the butter and warm milk or cream until silky and smooth. Season very generously with salt and white pepper. Set aside.

Step 3 — Make the Sauce

Melt the butter in a large saucepan over a medium heat. Add the flour and stir for two minutes to cook through. Gradually add the warm strained poaching milk, whisking continuously, until smooth. Add the double cream and Dijon mustard. Bring to a gentle simmer and cook for five minutes, stirring, until the sauce is thick enough to coat the back of a spoon.

Remove from the heat. Fold in the chopped parsley and dill if using. Season generously.

Step 4 — Assemble the Filling

Preheat your oven to 200°C / 180°C fan / Gas 6.

Gently fold the poached fish, raw prawns, and chopped hard-boiled eggs if using into the sauce. Be gentle — you want pieces of fish, not a paste. Taste and adjust the seasoning.

Pour the filling into a large, deep ovenproof dish — approximately 28x20cm and at least 6cm deep. Leave to cool for ten minutes before adding the mash.

Step 5 — Top with Mash

Spoon the mashed potato over the fish filling. Spread evenly using a palette knife, covering the filling completely and reaching the edges of the dish.

Use a fork to create a ridged pattern across the surface — the ridges catch and brown during baking for a more attractive finish. Alternatively, pipe the mash using a large star nozzle for a more formal appearance. Scatter the grated cheese over the top.

Step 6 — Bake

Bake for 30 to 35 minutes until the potato top is golden and slightly crisped at the ridges and the filling is bubbling at the edges.

Leave to rest for five minutes before serving.

My Top Tips For Mary Berry Fish Pie with Prawns

Poach the fish in the milk first — always. The flavoured poaching milk is the most important element of the sauce. Do not skip this step or substitute plain milk. The depth of flavour it gives to the finished sauce is irreplaceable.

Use raw prawns rather than cooked. Raw prawns added to the sauce go into the oven and cook perfectly during the 30 to 35 minutes of baking — emerging plump, pink, and just cooked through. Cooked prawns added to the sauce and then baked for 30 minutes become tough and rubbery. Raw prawns give the best result.

Drive off excess moisture from the mash. After draining the potatoes, return them to the pan over a low heat for one minute, stirring, until the steam has stopped. Excess moisture in the mash makes it slide off the filling rather than staying in place.

Cool the filling slightly before adding the mash. A boiling hot filling melts the butter in the mash immediately on contact. A slightly cooled filling — ten minutes out of the heat — holds the mash better.

Ridged mash browns more beautifully than smooth. A fork dragged across the surface creates peaks and ridges that catch colour during baking. A smooth surface stays pale and less attractive.

Serving Suggestions

On its own as a complete dinner — fish pie with prawns needs nothing alongside. With peas or green beans for colour and freshness. With crusty bread for mopping the sauce that escapes as it is served.

How to Store Mary Berry Fish Pie with Prawns

In the fridge: Store covered for up to 2 days. Reheat in a 180°C oven covered with foil for 20 to 25 minutes until piping hot throughout.

In the freezer: Freeze before baking for up to 2 months. Cover tightly. Defrost overnight in the fridge and bake as directed, adding ten minutes to the baking time.

Mary Berry Fish Pie with Prawns Recipe

Mary Berry's fish pie with prawns has a rich, creamy sauce, mixed fish and prawns, and a golden mashed potato top.

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Prep Time 35 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6 Portions

Course: Main Course

Cuisine: British

Calories: 570

Ingredients Method Notes

Ingredients

  

• Fish Filling:
• 400 g skinless cod or haddock in large chunks
• 300 g skinless smoked haddock in large chunks
• 200 g large raw prawns peeled and deveined
• 600 ml whole milk
• 1 bay leaf 6 peppercorns, 1 small onion halved
• Cream Sauce:
• 60 g unsalted butter
• 60 g plain flour
• Strained poaching milk approximately 550ml
• 100 ml double cream
• 1 tsp Dijon mustard
• 2 hard-boiled eggs roughly chopped (optional)
• 3 tbsp fresh parsley chopped
• Salt and pepper
• Mashed Potato Top:
• 1.2 kg floury potatoes peeled and chopped
• 75 g unsalted butter
• 100 ml warm whole milk or cream
• Salt and white pepper
• 25 g Cheddar or Parmesan grated

CHECK THIS RECIPE  Mary Berry Chilli Con Carne Recipe

Method

 

1. Poach white fish and smoked haddock in milk with bay leaf, peppercorns, and onion — 5–6 minutes until just beginning to flake. Lift out carefully. Strain and reserve all the poaching milk.
2. Boil potatoes until tender — about 20 minutes. Drain. Dry over low heat 1 minute. Rice or mash until smooth. Beat in butter and warm milk. Season generously.
3. Melt butter. Add flour — stir 2 minutes. Add warm poaching milk gradually, whisking. Add cream and mustard. Simmer 5 minutes until thickened. Remove from heat. Add parsley and seasoning.
4. Preheat oven to 200°C / 180°C fan / Gas 6. Fold poached fish, raw prawns, and hard-boiled eggs if using into sauce gently. Season. Pour into ovenproof dish. Cool 10 minutes.
5. Spoon mash over filling. Spread to edges. Fork into ridges. Scatter grated cheese.
6. Bake 30–35 minutes until golden and bubbling at edges. Rest 5 minutes. Serve.

Notes

Poach fish in the milk first — the flavoured milk makes the sauce extraordinary.

Use raw prawns — cooked prawns become tough after 30 minutes in the oven.

Drive excess moisture from mash before using — wet mash slides off the filling.

Cool filling slightly before adding mash — boiling filling melts the butter in the mash.

Ridge the mash surface with a fork — ridges brown more attractively than smooth.

Freeze assembled unbaked pie for up to 2 months.

Frequently Asked Questions

Can I use cooked prawns?

You can but they will be slightly tougher after 30 minutes in the oven. If using cooked prawns, add them to the filling after baking rather than before — warm them through in the sauce before assembling and then do not return to the oven.

Can I add other fish?

Yes — salmon, trout, or scallops all work well. Salmon adds colour and a rich, oily flavour. Scallops add luxury and a sweet, firm texture. Keep the total weight of fish and prawns at approximately 900g.

Can I make this without smoked haddock?

Yes — use all white fish (700g of cod or haddock) if smoked fish is not to your taste. The sauce will be milder and less complex but still very good.

Why is my sauce lumpy?

The milk was added too quickly or was cold when it went into the roux. Always add the warm poaching milk gradually, whisking continuously, and make sure each addition is fully incorporated before adding the next.

Can I use sweet potato for the top?

Yes — mashed sweet potato gives a slightly sweeter, more colourful topping that is wonderful with fish. Use the same quantity and method.