Mary Berry Fish Pie

This one brings me straight back to Sunday evenings when I wanted something hearty, warming, and guaranteed to please everyone—even the fish skeptics. The first time I made it, I was a bit hesitant about the eggs (why are they there?), but they actually add a creamy bite that makes the whole thing feel extra indulgent.

Also, don’t skip the dill. It might seem dainty, but it’s what lifts the pie and gives it that proper fish-shop-meets-family-dinner feel.

WHY THIS ONE WORKS SO WELL

This pie isn’t just about the mash (although that top layer is dreamy). It’s the sauce that really makes it shine—thickened with a proper roux, flavoured with Parmesan, dill, and lemon, and then stuffed with a mix of flaky white fish and smoked haddock for depth. Add a spoonful of crème fraîche for richness, and you’ve got a filling that’s equal parts creamy and fresh.

INGREDIENTS + WHY THEY MATTER

Leeks (2 small, sliced) – Sweet and mellow, they form the base of the sauce.
Butter + Plain Flour (100g each) – For the roux. Whisk it well so the sauce is smooth.
Hot Milk (900ml) – Warms through quicker and helps avoid lumps in the sauce.
Crème Fraîche (100g, full-fat) – Adds creaminess without heaviness.
Lemon Juice (½ lemon) – Cuts through the richness perfectly.
Fresh + Smoked Haddock (500g each) – The combo gives you the best flavour.
Parmesan (25g) – Subtle umami that makes the sauce sing.
Hard-Boiled Eggs (4, quartered) – Add a creamy bite (trust me, it works).
Potatoes (1kg) – Mashed with butter and milk for a fluffy, golden topping.
Dill (small bunch) – Fresh, herby, and made for fish pie.

MAKING IT YOURS (WITHOUT RUINING IT)

Add a handful of cooked prawns to the fish mix for a seafood twist.
Swap smoked haddock for salmon if you’re not into smoky flavours.
Use chives or parsley instead of dill if it’s not your thing.

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

What Went Wrong	Why It Happens	How to Fix It
Sauce turned lumpy	Added milk too fast	Whisk constantly and add milk gradually
Fish overcooked	Sauce was too hot when adding	Let sauce cool slightly before adding fish
Potato topping was sloppy	Overcooked the potatoes	Boil until just fork-tender, not falling apart

HOW TO MAKE MARY BERRY’S FISH PIE

1. Preheat oven to 200°C (180°C fan) / Gas 6. Grease a 2.5L ovenproof dish.
2. Melt butter in a saucepan. Add leeks, cook until soft. Stir in flour, cook 1 min.
3. Gradually whisk in hot milk to form a smooth sauce. Let simmer gently.
4. Stir in crème fraîche, lemon juice, Parmesan, dill. Season well.
5. Gently fold in both fish and push quartered eggs into the mix. Spoon into dish and let cool.
6. Boil potatoes until just tender. Drain, mash with butter, milk, salt, and pepper.
7. Spoon mash over filling, spread evenly, and rough up the top with a fork.
8. Dot with extra butter and bake for 30–35 mins until golden and bubbling.

TIPS FROM MY KITCHEN

I always let the filling cool before topping—stops the mash from sinking in.
I use a metal fork to fluff up the top—it gives those lovely golden ridges.
If I’ve got leftover mash, I freeze it in portions for next time.

STORAGE + SERVING

Keeps: 3 days in the fridge, tightly covered.
Freezes: Fully assembled and cooled, wrap well and freeze up to 1 month.
Reheat: Oven at 180°C, covered with foil for 15–20 minutes.
Serve With: Buttered peas, steamed broccoli, or a sharp green salad.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this ahead of time?
A: Yes—assemble it all, then chill. Just add 5 extra minutes to baking time from cold.

Q: What’s a good fish swap?
A: Salmon or cod both work beautifully if you can’t get haddock.

Q: Do I have to use eggs?
A: Nope! It’s traditional, but you can leave them out if you’re not a fan.

Q: Can I use frozen fish?
A: Yes—just defrost fully and pat dry to avoid a watery filling.

Try More Recipes:

• Mary Berry Fish Pie With Crushed Potatoes​
• Mary Berry Haddock Fish Pie
• Mary Berry Fish Pie