Mary Berry Fish Pie with Cheesy Mash Recipe

Mary Berry's fish pie with cheesy mash has a creamy fish filling topped with a deeply golden, Cheddar-enriched mash that crisps beautifully in the oven.

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Prep Time 35

Cook Time 25

Total Time 1

Servings: 6 Portions

Course: Main Course

Cuisine: British

Calories: 620

Ingredients Method Notes

Ingredients

Fish Filling:
300 g skinless cod or haddock in large chunks
200 g skinless smoked haddock in large chunks
150 g large raw king prawns peeled
600 ml whole milk
1 bay leaf 6 peppercorns, slice of lemon
Cream Sauce:
50 g unsalted butter 50g plain flour
Strained poaching milk approximately 550ml, warm
150 ml double cream 1 tsp Dijon mustard
2 tbsp fresh dill 2 tbsp fresh parsley, juice of ½ lemon
Salt and white pepper
Cheesy Mash Topping:
1.2 kg Maris Piper potatoes peeled and roughly chopped
75 g unsalted butter 100ml warm milk or cream
100 g mature Cheddar coarsely grated — half into mash, half on top
25 g Parmesan finely grated — half into mash, half on top
Salt and white pepper

Method

Poach white fish and smoked haddock in milk with bay leaf, peppercorns, and lemon — 5–6 minutes. Lift out. Strain and reserve milk.
Boil potatoes — drain, dry in pan 2 minutes. Rice or mash until smooth. Beat in butter and milk. Add half the Cheddar and half the Parmesan — stir until melted. Season very generously. Set aside.
Melt butter, add flour — stir 1–2 minutes. Add warm poaching milk gradually — whisk smooth. Thicken over heat. Add cream and mustard. Add dill, parsley, and lemon juice. Season carefully — taste before adding salt.
Preheat oven to 200°C / 180°C fan / Gas 6. Fold poached fish and raw prawns into cream sauce gently. Transfer to dish. Cool 10 minutes.
Spoon cheesy mash over filling — spread evenly. Rough up surface with a fork. Scatter remaining Cheddar and Parmesan over the top.
Bake 25–30 minutes until deeply golden, cheese caramelised at the peaks, and filling bubbling at the edges. Rest 5 minutes. Serve.

Notes

Dry potatoes before mashing — removes moisture for a stiffer, richer mash that holds on the filling.

Mash must be slightly stiffer than eating consistency — soft mash sinks into the filling.

Use both Cheddar and Parmesan — complementary flavours and different crisping qualities.

Cool filling 10 minutes before topping — prevents the mash sinking before it even reaches the oven.

Rough up the mash surface — peaks and ridges crisp and caramelise during baking.

Freeze assembled before baking for up to 2 months.