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Mary Berry Fish Pie Recipe

Mary Berry Fish Pie Recipe

Mary Berry's fish pie has a creamy sauce packed with salmon, smoked haddock, and prawns, topped with golden mashed potato.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6 Portions
Course: Main Course
Cuisine: British
Calories: 470
Ingredients Method Notes

Ingredients
  

  • Fish and Poaching Milk:
  • 400 g smoked haddock fillet skin removed
  • 300 g salmon fillet skin removed
  • 600 ml whole milk
  • 1 bay leaf
  • 4 black peppercorns
  • 150 g raw or cooked king prawns
  • Sauce:
  • 50 g unsalted butter
  • 50 g plain flour
  • 2 tbsp fresh dill chopped
  • 2 tbsp fresh parsley chopped
  • 1 tbsp Dijon mustard
  • 100 g frozen peas
  • 2 hard-boiled eggs quartered (optional)
  • Salt and pepper
  • Mashed Potato Topping:
  • 1.2 kg floury potatoes peeled and chunked
  • 75 g unsalted butter
  • 100 ml whole milk warmed
  • 75 g mature cheddar grated
  • Salt and pepper

Method
 

  1. Poach haddock and salmon in milk with bay leaf and peppercorns for 5–6 minutes until just cooked. Lift out fish, strain and reserve milk. Flake fish into chunks.
  2. Melt butter, stir in flour to form a roux. Cook 1–2 minutes. Gradually whisk in reserved milk. Simmer 4–5 minutes until thickened. Stir in dill, parsley, and mustard. Season.
  3. Preheat oven to 200°C / 180°C fan / Gas 6. Combine flaked fish, prawns, peas, and hard-boiled eggs in a 2 litre dish. Pour over sauce and fold gently. Spread evenly.
  4. Boil potatoes 15–20 minutes until tender. Drain and dry over low heat. Mash thoroughly. Beat in butter, warm milk, and half the cheddar. Season.
  5. Top filling with mashed potato, sealing edges. Fork ridges across surface. Scatter remaining cheddar.
  6. Bake 30–35 minutes until golden and bubbling. Rest 5 minutes. Scatter with extra dill before serving.

Notes

Do not overcook the fish during poaching — it finishes cooking in the oven.
Always use the poaching milk in the sauce for full flavour.
Use a mix of smoked and unsmoked fish for the best balance.
Add the milk to the roux gradually, whisking constantly, to avoid lumps.
Taste before salting — smoked haddock and cheese both add saltiness.
Stores in the fridge for up to 2 days. Best assembled ahead and baked when needed.
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