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
Description
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!
Ingredients
For the Filling:
For the Topping:
Instructions
- 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.
Mary Berry Fish Pie