Mary Berry’s Fish Pie is made with butter, onion, plain flour, milk, lemon juice, fresh haddock, undyed smoked haddock, and hard-boiled eggs. This delicious Fish Pie recipe creates a hearty dinner that takes about 1 hour to prepare and can serve up to 6 people.
Mary Berry Fish Pie Ingredients
For the Filling:
- 75g/3oz butter, plus extra for greasing
- 1 large onion, roughly chopped
- 50g/2oz plain flour
- 570ml/1 pint milk
- Salt and freshly ground black pepper
- 2 tbsp lemon juice
- 350g/12oz fresh haddock, cut into 1cm/½in pieces
- 350g/12oz undyed smoked haddock, cut into 1cm/½in pieces
- 4 hard-boiled free-range eggs, roughly chopped
For the Topping:
- 900g/2lb potatoes peeled and cut into even-sized pieces
- About 8 tbsp hot milk
- About 50g/2oz butter
How To Make May Berry Fish Pie
- Preheat Oven: Preheat the oven to 200°C/400°F/Gas 6. Grease a shallow 2.5 litre/4½ pint dish with butter.
- Prepare Filling: Melt the butter in a pan over high heat. Fry the onion for a few minutes, then lower the heat, cover, and cook for 15 minutes to soften. Remove the lid, and increase the heat to evaporate moisture. Sprinkle in the flour, then gradually add the milk, stirring until the sauce thickens. Season with salt, pepper, and lemon juice. Add the raw fish and cook for a couple of minutes, stirring until just cooked. Stir in the smoked haddock. Pour the mixture into the buttered dish, let it cool, and top with the hard-boiled eggs.
- Prepare Topping: Boil the potatoes in salted water until tender. Drain, return potatoes to the pan, add milk and butter, and mash until smooth. Season with salt and pepper. Spread the mash over the filling, and score with a fork.
- Bake: Bake in the preheated oven for about 30 minutes, or until the potato topping is crisp and golden brown.
Recipe Tips
- Ensure Fish Freshness: Use fresh fish for the best flavor and texture. If using frozen fish, thaw it completely before cooking.
- Avoid Lumpy Sauce: Stir the flour into the butter before adding the milk to prevent lumps in your sauce. Gradually add the milk while stirring continuously.
- Cool Filling Properly: Let the fish and sauce mixture cool slightly before adding the hard-boiled eggs to prevent them from breaking up.
- Smooth Potato Topping: For a lump-free mashed potato topping, use a potato ricer or masher. Avoid over-mashing to keep the texture light.
- Check Browning: If the potato topping isn’t browning after 30 minutes, place it under the grill (broiler) for a few minutes to get a crisp, golden finish.
What To Serve With Fish Pie?
This creamy Fish Pie pairs well with steamed vegetables, a simple green salad, garlic bread, or roasted carrots. It can also be served alongside peas, sautéed spinach, green beans, or a light coleslaw for a delicious dinner.
How To Store Leftovers Fish Pie?
- Refrigerate: Let the leftover Fish Pie cool to room temperature. Cover it with plastic wrap or transfer it to an airtight container. Refrigerate for up to 3 days.
- Freeze: Let the Fish Pie cool completely, then cover it tightly with plastic wrap and aluminum foil or use a freezer-safe container. Freeze for up to 3 months. To thaw, transfer to the refrigerator for several hours or overnight before reheating.
How To Reheat Leftovers Fish Pie?
- In The Oven: Preheat the oven to 180°C/350°F. Cover the Fish Pie with foil to prevent the topping from over-browning. Reheat for about 20-25 minutes, or until heated through.
- In The Microwave: Transfer the Fish Pie to a microwave-safe dish. Cover and microwave on high for 3-4 minutes, stirring halfway through.
Mary Berry Fish Pie Nutrition Facts
Serving Size: 1 serving (¼ of the total recipe)
- Calories: 650
- Total Fat: 36g
- Saturated Fat: 18g
- Cholesterol: 160mg
- Sodium: 800mg
- Potassium: 900mg
- Total Carbohydrate: 49g
- Dietary Fiber: 5g
- Sugars: 7g
- Protein: 30g
Try More Mary Berry Recipes
- Mary Berry Christmas Cake
- Mary Berry Game Casserole
- Mary Berry Coconut Sponge Cake
- Mary Berry Navarin Of Lamb
Mary Berry Fish Pie
Description
Mary Berry’s Fish Pie is made with butter, onion, plain flour, milk, lemon juice, fresh haddock, undyed smoked haddock, and hard-boiled eggs. This delicious Fish Pie recipe creates a hearty dinner that takes about 1 hour to prepare and can serve up to 6 people.
Ingredients
For the Filling:
For the Topping:
Instructions
- Preheat Oven: Preheat the oven to 200°C/400°F/Gas 6. Grease a shallow 2.5 litre/4½ pint dish with butter.
- Prepare Filling: Melt the butter in a pan over high heat. Fry the onion for a few minutes, then lower the heat, cover, and cook for 15 minutes to soften. Remove the lid, and increase the heat to evaporate moisture. Sprinkle in the flour, then gradually add the milk, stirring until the sauce thickens. Season with salt, pepper, and lemon juice. Add the raw fish and cook for a couple of minutes, stirring until just cooked. Stir in the smoked haddock. Pour the mixture into the buttered dish, let it cool, and top with the hard-boiled eggs.
- Prepare Topping: Boil the potatoes in salted water until tender. Drain, return potatoes to the pan, add milk and butter, and mash until smooth. Season with salt and pepper. Spread the mash over the filling, and score with a fork.
- Bake: Bake in the preheated oven for about 30 minutes, or until the potato topping is crisp and golden brown.
Notes
- Ensure Fish Freshness: Use fresh fish for the best flavor and texture. If using frozen fish, thaw it completely before cooking.
- Avoid Lumpy Sauce: Stir the flour into the butter before adding the milk to prevent lumps in your sauce. Gradually add the milk while stirring continuously.
- Cool Filling Properly: Let the fish and sauce mixture cool slightly before adding the hard-boiled eggs to prevent them from breaking up.
- Smooth Potato Topping: For a lump-free mashed potato topping, use a potato ricer or masher. Avoid over-mashing to keep the texture light.
- Check Browning: If the potato topping isn’t browning after 30 minutes, place it under the grill (broiler) for a few minutes to get a crisp, golden finish.
Mary Berry Fish Pie