This delicious Mary Berry Fish Pie is a creamy, comforting dish that’s both quick and easy to make. Packed with tender fish, fluffy mashed potatoes, and a rich, flavorful sauce, it’s a perfect family meal. You can easily swap ingredients to suit your tastes, making it a flexible favourite!

This Fish Pie Recipe Is From Simple Comfort Cookbook by Mary Berry

Ingredients Needed

For the Filling:

100g (4oz) butter
2 small leeks, thinly sliced
100g (4oz) plain flour
900ml (1½ pints) hot milk
100g (4oz) full-fat crème fraîche
Juice of ½ lemon
Small bunch of dill, chopped
25g (1oz) Parmesan cheese, grated
500g (1lb 2oz) fresh haddock, skinned and cut into chunks
500g (1lb 2oz) undyed smoked haddock, skinned and cut into chunks
4 eggs, hard-boiled, peeled and quartered

For the Topping:

1kg (2lb 3oz) potatoes, peeled and cut into cubes
2 tbsp milk
2 knobs of butter
Salt and freshly ground black pepper

How To Make Fish Pie

Preheat the oven: Preheat your oven to 200°C (180°C fan)/Gas 6 and grease a 2.5-litre (4½-pint) ovenproof dish.
Cook the leeks: Melt the butter in a deep saucepan. Add the sliced leeks and cook until softened. Stir in the flour and cook for 1 minute. Gradually whisk in the hot milk, continuing until the sauce is smooth and thick. Let it simmer for a few minutes.
Add the flavourings: Stir in the crème fraîche, lemon juice, chopped dill, and grated Parmesan. Season with salt and freshly ground black pepper. Remove from heat.
Combine the fish and eggs: Gently stir the chunks of fresh and smoked haddock into the sauce. Spoon the mixture into the prepared ovenproof dish. Push the quartered hard-boiled eggs into the filling so that they are submerged. Allow the filling to cool.
Make the mashed potato topping: Place the peeled and cubed potatoes into a large pot of cold salted water. Bring to the boil and cook for around 15 minutes, or until tender. Drain the potatoes well and return them to the pan. Add the milk and knobs of butter, then season with salt and pepper. Mash until smooth and creamy.
Assemble the pie: Spoon the mashed potato over the fish mixture in the dish. Spread it evenly and use a fork to create a textured pattern on top. Dot with the remaining butter.
Bake the pie: Bake the fish pie in the preheated oven for 30–35 minutes, or until the top is golden and the filling is bubbling hot.

Recipe Tips

Use Fresh Fish for Best Flavor: Opt for fresh haddock for a tender, flaky texture that enhances the overall taste of the pie. Frozen fish can work, but fresh is always better.
Don’t Overcook the Potatoes: When boiling the potatoes for the mash, make sure they don’t overcook. This keeps the mash fluffy and smooth, not too watery.
Add Extra Seasoning: Taste your sauce before baking the pie. A pinch of extra salt or lemon juice can really boost the flavors.
Use Full-Fat Crème Fraîche: For a rich, creamy sauce, don’t swap the full-fat crème fraîche for lighter versions. It gives the pie its smooth texture and indulgent taste.
Top with a Fork for Texture: When spreading the mashed potatoes on top, use a fork to create texture. This helps the top become golden and crispy while baking.

How To Store & Reheat Leftovers

Refrigerate: Cover leftover Fish Pie and store in the fridge for up to 3 days.
Reheating: Cover leftover Fish Pie with foil and reheat at 350°F for 15 minutes, or microwave individual portions for 2-3 minutes.

Nutrition Facts

Calories: 475 kcal
Total Fat: 16g
Saturated Fat: 9g
Cholesterol: 139mg
Sodium: 553mg
Potassium: 700mg
Total Carbohydrate: 41g
Dietary Fiber: 3g
Sugars: 7g
Protein: 42g

More Mary Berry Recipes:

Mary Berry Fish Pie

Course: DinnerCuisine: BritishDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

475

kcal

Ingredients

For the Filling:
100g (4oz) butter
2 small leeks, thinly sliced
100g (4oz) plain flour
900ml (1½ pints) hot milk
100g (4oz) full-fat crème fraîche
Juice of ½ lemon
Small bunch of dill, chopped
25g (1oz) Parmesan cheese, grated
500g (1lb 2oz) fresh haddock, skinned and cut into chunks
500g (1lb 2oz) undyed smoked haddock, skinned and cut into chunks
4 eggs, hard-boiled, peeled and quartered
For the Topping:
1kg (2lb 3oz) potatoes, peeled and cut into cubes
2 tbsp milk
2 knobs of butter
Salt and freshly ground black pepper

Directions

Preheat the oven: Preheat your oven to 200°C (180°C fan)/Gas 6 and grease a 2.5-litre (4½-pint) ovenproof dish.
Cook the leeks: Melt the butter in a deep saucepan. Add the sliced leeks and cook until softened. Stir in the flour and cook for 1 minute. Gradually whisk in the hot milk, continuing until the sauce is smooth and thick. Let it simmer for a few minutes.
Add the flavourings: Stir in the crème fraîche, lemon juice, chopped dill, and grated Parmesan. Season with salt and freshly ground black pepper. Remove from heat.
Combine the fish and eggs: Gently stir the chunks of fresh and smoked haddock into the sauce. Spoon the mixture into the prepared ovenproof dish. Push the quartered hard-boiled eggs into the filling so that they are submerged. Allow the filling to cool.
Make the mashed potato topping: Place the peeled and cubed potatoes into a large pot of cold salted water. Bring to the boil and cook for around 15 minutes, or until tender. Drain the potatoes well and return them to the pan. Add the milk and knobs of butter, then season with salt and pepper. Mash until smooth and creamy.
Assemble the pie: Spoon the mashed potato over the fish mixture in the dish. Spread it evenly and use a fork to create a textured pattern on top. Dot with the remaining butter.
Bake the pie: Bake the fish pie in the preheated oven for 30–35 minutes, or until the top is golden and the filling is bubbling hot.

Notes

Use Fresh Fish for Best Flavor: Opt for fresh haddock for a tender, flaky texture that enhances the overall taste of the pie. Frozen fish can work, but fresh is always better.
Don’t Overcook the Potatoes: When boiling the potatoes for the mash, make sure they don’t overcook. This keeps the mash fluffy and smooth, not too watery.
Add Extra Seasoning: Taste your sauce before baking the pie. A pinch of extra salt or lemon juice can really boost the flavors.
Use Full-Fat Crème Fraîche: For a rich, creamy sauce, don’t swap the full-fat crème fraîche for lighter versions. It gives the pie its smooth texture and indulgent taste.
Top with a Fork for Texture: When spreading the mashed potatoes on top, use a fork to create texture. This helps the top become golden and crispy while baking.