Mary Berry Fish Pie

Mary Berry Fish Pie

This one brings me straight back to Sunday evenings when I wanted something hearty, warming, and guaranteed to please everyoneโ€”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, donโ€™t skip the dill. It might seem dainty, but itโ€™s what lifts the pie and gives it that proper fish-shop-meets-family-dinner feel.

WHY THIS ONE WORKS SO WELL

This pie isnโ€™t just about the mash (although that top layer is dreamy). Itโ€™s the sauce that really makes it shineโ€”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 crรจme fraรฎche for richness, and youโ€™ve got a filling thatโ€™s equal parts creamy and fresh.

INGREDIENTS + WHY THEY MATTER

Leeks (2 small, sliced) โ€“ Sweet and mellow, they form the base of the sauce.
Butter + Plain Flour (100g each) โ€“ For the roux. Whisk it well so the sauce is smooth.
Hot Milk (900ml) โ€“ Warms through quicker and helps avoid lumps in the sauce.
Crรจme Fraรฎche (100g, full-fat) โ€“ Adds creaminess without heaviness.
Lemon Juice (ยฝ lemon) โ€“ Cuts through the richness perfectly.
Fresh + Smoked Haddock (500g each) โ€“ The combo gives you the best flavour.
Parmesan (25g) โ€“ Subtle umami that makes the sauce sing.
Hard-Boiled Eggs (4, quartered) โ€“ Add a creamy bite (trust me, it works).
Potatoes (1kg) โ€“ Mashed with butter and milk for a fluffy, golden topping.
Dill (small bunch) โ€“ 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 youโ€™re not into smoky flavours.
Use chives or parsley instead of dill if itโ€™s not your thing.

MISTAKES Iโ€™VE MADE (AND HOW TO AVOID THEM)

What Went WrongWhy It HappensHow to Fix It
Sauce turned lumpyAdded milk too fastWhisk constantly and add milk gradually
Fish overcookedSauce was too hot when addingLet sauce cool slightly before adding fish
Potato topping was sloppyOvercooked the potatoesBoil until just fork-tender, not falling apart

HOW TO MAKE MARY BERRYโ€™S FISH PIE

  1. Preheat oven to 200ยฐC (180ยฐC 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 crรจme fraรฎche, 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 30โ€“35 mins until golden and bubbling.

TIPS FROM MY KITCHEN

I always let the filling cool before toppingโ€”stops the mash from sinking in.
I use a metal fork to fluff up the topโ€”it gives those lovely golden ridges.
If Iโ€™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 180ยฐC, covered with foil for 15โ€“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: Yesโ€”assemble it all, then chill. Just add 5 extra minutes to baking time from cold.

Q: Whatโ€™s a good fish swap?
A: Salmon or cod both work beautifully if you canโ€™t get haddock.

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

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

Try More Recipes:

Mary Berry Fish Pie

Course: DinnerCuisine: BritishDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Cooking time

35

minutes
Calories

475

kcal

Creamy, comforting, and full of flaky fish and herby sauce, this classic fish pie is finished with a golden layer of mashed potatoes. A proper family favourite you can make ahead, freeze, or tweak to your liking.

Ingredients

  • For the Filling:
  • 100g butter

  • 2 small leeks, thinly sliced

  • 100g plain flour

  • 900ml hot milk

  • 100g full-fat crรจme fraรฎche

  • Juice of ยฝ lemon

  • Small bunch dill, chopped

  • 25g Parmesan, grated

  • 500g fresh haddock, chunked

  • 500g undyed smoked haddock, chunked

  • 4 hard-boiled eggs, quartered

  • For the Topping:
  • 1kg potatoes, peeled and cubed

  • 2 tbsp milk

  • 2 knobs of butter

  • Salt and black pepper

Directions

  • Preheat oven to 200ยฐC (180ยฐC fan). Grease a 2.5L dish.
  • Cook leeks in butter, stir in flour. Slowly whisk in hot milk until smooth. Simmer.
  • Add crรจme fraรฎche, lemon juice, Parmesan, dill. Season.
  • Stir in fish and eggs. Pour into dish and let cool.
  • Boil potatoes until tender. Mash with butter, milk, salt and pepper.
  • Spread mash on top, fork for texture. Dot with butter.
  • Bake for 30โ€“35 minutes until golden and bubbling.

Notes

  • Let filling cool before toppingโ€”it stops the mash from sinking.
  • Use both fresh and smoked fish for best depth of flavour.
  • Fork the mash to get those golden crispy ridges on top.
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