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Mary Berry Luxury Fish Pie Recipe

Mary Berry Luxury Fish Pie Recipe

Mary Berry's luxury fish pie is the ultimate version — smoked salmon, scallops, and prawns in a rich cream sauce under a golden mash.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 8 Portions
Course: Main Course
Cuisine: British
Calories: 590
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
  • 150 g raw scallops halved if large
  • 100 g smoked salmon torn
  • 600 ml whole milk 1 bay leaf, 6 peppercorns, slice of lemon
  • Luxury Cream Sauce:
  • 60 g butter 60g flour, strained poaching milk, 100ml white wine
  • 150 ml double cream 1 tsp Dijon mustard
  • 2 tbsp each fresh dill and parsley juice of ½ lemon
  • Salt and white pepper
  • Mashed Potato Top:
  • 1.2 kg Maris Piper potatoes peeled and chopped
  • 100 g butter 150ml warm double cream or milk
  • 50 g Parmesan grated
  • Salt and white pepper

Method
 

  1. Poach white fish and smoked haddock in milk with bay leaf, peppercorns, and lemon — 5–6 minutes. Lift out. Strain and reserve milk.
  2. Boil potatoes — drain, dry, rice or mash, beat in butter and cream until smooth. Season. Keep slightly stiffer than usual.
  3. Melt butter — add flour, stir 2 minutes. Add wine — bubble 1–2 minutes. Add warm poaching milk gradually, whisking. Add cream and mustard. Simmer 5 minutes. Add herbs, lemon juice, seasoning.
  4. Preheat oven to 200°C / 180°C fan / Gas 6. Fold all fish and seafood very gently into sauce. Pour into dish. Cool 10 minutes.
  5. Pipe mashed potato in rosettes over the entire surface. Scatter Parmesan.
  6. Bake 25–30 minutes until golden and bubbling. Optional: grill for 3–4 minutes for an extra golden top. Rest 5 minutes.

Notes

Do not pre-poach scallops or smoked salmon — they cook perfectly in the oven.
Make mash slightly stiffer than usual — it needs to hold its shape when piped.
Cool filling 10 minutes before piping potato — hot filling collapses the piped pattern.
White wine in the sauce adds brightness and complexity — do not skip it.
Freeze assembled before baking for up to 2 months.
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