This delicious Mary Berry Haddock Fish Pie is a creamy, comforting dish that’s perfect for family meals. With a blend of smoky haddock, tender vegetables, and a cheesy mashed topping, it’s both simple and nutritious. You can easily swap ingredients to suit what you have in your kitchen for a quick, satisfying meal.
This Haddock Fish Pie recipe Is From Cook And Share Cookbook by Mary Berry
Ingredients Needed
For the filling:
- 4 eggs
- 75g butter
- 2 leeks, trimmed and thinly sliced
- 75g plain flour
- 600ml hot milk
- 150ml pouring double cream
- 1 tbsp grainy mustard
- Juice of ½ lemon
- 55g Parmesan, grated
- 750g smoked haddock fillet, skinned and cut into 4cm cubes
- 250g baby spinach
For the topping:
- 600g potatoes, peeled and cut into 3cm cubes
- 600g celeriac, peeled and cut into 3cm cubes
- A knob of butter
- About 2 tbsp milk
- 115g Gruyère cheese, grated
How To Make Haddock Fish Pie
- Preheat the oven: Preheat your oven to 200°C/180°C Fan/Gas 6. You’ll need a 1.8-litre (3-pint) ovenproof dish for this recipe.
- Prepare the topping: Boil the potatoes and celeriac in salted water for about 15 minutes until tender. Drain, then mash with butter and enough milk to achieve a spreadable consistency. Season with salt and pepper to taste. Set aside.
- Cook the eggs: Place the eggs in a pan and cover them with water. Bring to the boil, then simmer for 8 minutes. Drain and place the eggs in cold water to cool, then peel and cut each egg into quarters.
- Make the sauce: In a large saucepan, melt the butter over medium heat. Add the sliced leeks and cook for about 5 minutes until soft. Stir in the flour and cook for 30 seconds. Gradually add the hot milk while whisking to avoid lumps. Add the cream, mustard, lemon juice, and Parmesan, and stir to combine. Add the fish and simmer for 2 minutes. Season with salt and pepper to taste.
- Assemble the pie: Spoon the fish and sauce mixture into the ovenproof dish. Arrange the egg quarters over the surface of the mixture, gently pushing them into the sauce. Place the spinach in a pan over medium heat, cook for 2 minutes until wilted, then season lightly and squeeze out any excess liquid. Arrange the spinach in 6 piles on top of the fish mixture.
- Add the topping: Spread the mashed potatoes and celeriac evenly over the spinach and fish, then fork the top to create a textured surface. Sprinkle the Gruyère cheese on top.
- Bake: Bake in the preheated oven for 35-40 minutes until the top is golden and bubbling around the edges.
- Serve: Leave the pie to stand for 5 minutes before serving with some green vegetables on the side.
Recipe Tips
- Use fresh haddock: For the best flavour and texture, always use fresh haddock fillets. If you use frozen fish, ensure it’s fully thawed and patted dry to avoid excess moisture in the pie.
- Don’t overcook the leeks: Cook the leeks gently to avoid them becoming too soft or mushy. This will help maintain their flavour and texture in the sauce.
- Season the mash well: Be generous with seasoning the mashed potatoes and celeriac topping. It adds flavour to balance the richness of the fish and sauce.
- Press the spinach dry: After wilting the spinach, squeeze out as much liquid as possible. This prevents the pie from becoming watery.
- Let it stand before serving: Let the fish pie sit for 5 minutes after baking. This allows the filling to firm up and makes it easier to serve.
How To Store & Reheat Leftovers
- Refrigerate: Cover leftover haddock fish pie and store in the fridge for up to 3 days.
- Freeze: Cool leftover haddock fish pie completely before wrapping it tightly and freezing for up to 3 months. When ready to eat, thaw in the fridge overnight and bake as needed until hot.
- Reheating: Reheat leftover haddock fish pie in the oven at 180°C for 15 minutes, or until heated through and the top is golden. Cover with foil if it starts to brown too quickly.
Nutrition Facts
Serving Size: 1 serving (350g)
- Calories: 395
- Total Fat: 20g
- Saturated Fat: 10g
Cholesterol: 0mg
Sodium: 1mg
Total Carbohydrate: 30g - Dietary Fiber: 3g
- Protein: 22g
Try More Mary Berry Recipes:
Mary Berry Haddock Fish Pie
Description
This delicious Mary Berry Haddock Fish Pie is a creamy, comforting dish that’s perfect for family meals. With a blend of smoky haddock, tender vegetables, and a cheesy mashed topping, it’s both simple and nutritious. You can easily swap ingredients to suit what you have in your kitchen for a quick, satisfying meal.
Ingredients
For the filling:
For the topping:
Instructions
- Preheat the oven: Preheat your oven to 200°C/180°C Fan/Gas 6. You’ll need a 1.8-litre (3-pint) ovenproof dish for this recipe.
- Prepare the topping: Boil the potatoes and celeriac in salted water for about 15 minutes until tender. Drain, then mash with butter and enough milk to achieve a spreadable consistency. Season with salt and pepper to taste. Set aside.
- Cook the eggs: Place the eggs in a pan and cover them with water. Bring to the boil, then simmer for 8 minutes. Drain and place the eggs in cold water to cool, then peel and cut each egg into quarters.
- Make the sauce: In a large saucepan, melt the butter over medium heat. Add the sliced leeks and cook for about 5 minutes until soft. Stir in the flour and cook for 30 seconds. Gradually add the hot milk while whisking to avoid lumps. Add the cream, mustard, lemon juice, and Parmesan, and stir to combine. Add the fish and simmer for 2 minutes. Season with salt and pepper to taste.
- Assemble the pie: Spoon the fish and sauce mixture into the ovenproof dish. Arrange the egg quarters over the surface of the mixture, gently pushing them into the sauce. Place the spinach in a pan over medium heat, cook for 2 minutes until wilted, then season lightly and squeeze out any excess liquid. Arrange the spinach in 6 piles on top of the fish mixture.
- Add the topping: Spread the mashed potatoes and celeriac evenly over the spinach and fish, then fork the top to create a textured surface. Sprinkle the Gruyère cheese on top.
- Bake: Bake in the preheated oven for 35-40 minutes until the top is golden and bubbling around the edges.
- Serve: Leave the pie to stand for 5 minutes before serving with some green vegetables on the side.
Notes
- Use fresh haddock: For the best flavour and texture, always use fresh haddock fillets. If you use frozen fish, ensure it’s fully thawed and patted dry to avoid excess moisture in the pie.
- Don’t overcook the leeks: Cook the leeks gently to avoid them becoming too soft or mushy. This will help maintain their flavour and texture in the sauce.
- Season the mash well: Be generous with seasoning the mashed potatoes and celeriac topping. It adds flavour to balance the richness of the fish and sauce.
- Press the spinach dry: After wilting the spinach, squeeze out as much liquid as possible. This prevents the pie from becoming watery.
Let it stand before serving: Let the fish pie sit for 5 minutes after baking. This allows the filling to firm up and makes it easier to serve.
Mary Berry Haddock Fish Pie