Mary Berry Haddock Fish Pie

Fish pie was one of those dishes I avoided for years—too many bad ones: bland mash, watery filling, dry flakes of fish lost in a sea of floury sauce. Then I found Mary’s version, and honestly? It changed everything.

The smoked haddock gives it so much flavour, the leeks and cream keep it lush, and that celeriac mash with Gruyère on top? I didn’t expect to love it, but I’ve made it three times since. The first time I forgot to dry the spinach properly—big mistake. Watery bottom, sad top. Won’t do that again.

Here’s how I get it perfect now—cheesy, golden, and genuinely comforting.

WHY THIS ONE WORKS SO WELL

This isn’t your average fish pie. It’s layered smartly: a creamy base full of smoky haddock, sweet leeks, and a little mustardy kick. Then soft-boiled eggs tucked inside (don’t skip those—they add richness), wilted spinach for contrast, and finally a mash topping with celeriac for lightness and Gruyère for that golden crust.

The whole thing feels indulgent but not heavy. It’s balanced, smart, and absolutely worth making.

INGREDIENTS + WHY THEY MATTER

• Smoked Haddock (750g) – Flakes perfectly and gives a deep, savoury base.
• Leeks (2) – Soft and sweet when gently cooked. Don’t rush them.
• Eggs (4) – Boiled and quartered, they add richness and texture.
• Baby Spinach (250g) – Adds colour and bite—just squeeze it dry!
• Celeriac + Potatoes (600g each) – The mash topping is lighter and more interesting than just spuds.
• Gruyère Cheese (115g) – Melts to a bubbling, golden crust.
• Double Cream + Mustard + Parmesan – Builds a sauce that’s tangy, rich, and not too thick.

MAKING IT YOURS (WITHOUT RUINING IT)

• No celeriac? Use all potatoes—but add a bit of horseradish or mustard to keep it sharp.
• No Gruyère? Cheddar or Parmesan works fine. Just avoid mozzarella—it goes rubbery.
• Fish swap? Smoked cod or unsmoked white fish can sub in, but you’ll miss that smoky depth.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

WHAT WENT WRONG	WHY IT HAPPENS	HOW TO FIX IT
Watery bottom	Didn’t squeeze spinach enough	Always press out liquid after wilting
Grainy sauce	Added milk too fast	Whisk gradually and keep stirring
Dry top	Overbaked without foil	Cover loosely if browning too fast
Undercooked mash	Didn’t boil celeriac long enough	Cook until very soft before mashing

HOW TO MAKE MARY BERRY’S HADDOCK FISH PIE

1. Preheat oven to 200°C (180°C fan). Use a 1.8-litre ovenproof dish.
2. Boil topping: Simmer potatoes and celeriac in salted water for 15 mins. Drain, mash with butter and milk. Season. Set aside.
3. Cook eggs: Boil 8 mins, cool in water, peel, and quarter.
4. Make sauce: Melt butter, cook leeks 5 mins. Stir in flour, cook 30 sec. Gradually whisk in hot milk. Add cream, mustard, lemon, Parmesan. Simmer with fish 2 mins. Season.
5. Wilt spinach in a dry pan for 2 mins. Squeeze out liquid.
6. Assemble: Spoon fish and sauce into dish. Tuck in egg quarters. Top with six spoonfuls of spinach. Spread mash on top and fork for texture. Sprinkle with Gruyère.
7. Bake 35–40 mins until golden and bubbling. Let sit 5 mins before serving.

TIPS FROM MY KITCHEN

• I always mash the celeriac separately before mixing with the potatoes—avoids lumps.
• I save the egg quarters to poke into the top—makes it look more rustic and dramatic.
• Taste your sauce before baking. If it feels flat, it probably needs a bit more lemon or mustard.
• I keep the mash quite loose—easier to spread and it bakes fluffier.

STORAGE + SERVING

• Fridge: Covered, lasts 3 days.
• Freezer: Cool fully, then wrap tightly. Freeze up to 3 months.
• To Reheat: Bake at 180°C for 15–20 mins until hot. Cover with foil if browning too fast.
• Best With: Steamed peas, buttery greens, or just a glass of white wine and a fork.

FREQUENTLY ASKED QUESTIONS

Q: Can I use ground ginger instead of fresh?
A: I’ve tried it—it’s not awful, but it’s not the same. Use ¼ tsp max. Fresh is brighter and sharper.

Q: My veg didn’t brown in the oven—what went wrong?
A: You probably overcrowded the tray. Use two trays and space it out.

Q: Can I make this a day ahead?
A: Yes! Assemble the whole pie, chill, and bake when needed. Add 10 mins extra if baking straight from the fridge.

Q: Can I add cream or milk?
A: You need both for the sauce—milk gives body, cream gives richness. Don’t skip either.

Try More Recipes:

• Mary Berry Fish Pie With Crushed Potatoes​
• Mary Berry Fish Pie
• Mary Berry Chicken And Bacon Pie