Mary Berry Fish Pie Recipe

We always had fish pie on Fridays when I was little. My mum would make it in a slightly chipped ceramic dish, usually after a rainy walk home from school. You’d smell the buttery mash and gentle poach of smoked fish before you even reached the front door. It was comforting, but it wasn’t fussy. Just warm, honest food — the kind that wraps around you like a wool blanket

This Mary Berry Fish Pie recipe brings all of that back in the best way. It’s creamy but never cloying, traditional without being stodgy. Smoked haddock gives it depth, fresh haddock balances it with lightness, and the hard-boiled eggs — well, that’s pure British home cooking. The sort of thing you make once, then crave forever.

Ingredients List

For the filling:

• 75g butter — for sautéing and starting the sauce.
• 1 large onion, chopped — adds subtle sweetness and base flavour.
• 50g plain flour — thickens the sauce without overpowering.
• 570ml whole milk — whole milk gives it that old-school richness.
• Salt and freshly ground black pepper
• 2 tbsp lemon juice — lifts the richness beautifully.
• 350g fresh haddock, diced (1cm) — delicate, flaky texture.
• 350g undyed smoked haddock, diced (1cm) — savoury and gently briny.
• 4 hard-boiled eggs, chopped — that soft, comforting protein layer.

For the topping:

• 900g potatoes (Maris Piper or King Edward) — choose floury for fluff.
• 8 tbsp hot milk — hot milk helps it stay creamy, not gluey.
• 50g butter

How To Make It

1. Preheat the oven to 200°C (400°F, Gas Mark 6). Butter a large shallow ovenproof dish.
2. Soften the onion: In a large pan, melt butter over medium heat. Add the chopped onion and cook for 15 minutes, stirring occasionally, until soft and golden-edged.
3. Make the white sauce: Stir in the flour and cook it out for a minute. Slowly add the milk, whisking as you go, until the sauce is thick and smooth.
4. Season and brighten: Add salt, pepper, and lemon juice. Give it a taste — it should feel balanced, not bland.
5. Add the fish: Stir in both types of haddock and gently poach in the sauce for 2–3 minutes. They should just turn opaque.
6. Assemble the filling: Pour everything into your prepared dish. Scatter the chopped eggs on top. This bit always reminds me of Mum’s quiet precision — not too messy, not too neat.
7. Make the mash: While that rests, boil your potatoes until fork-tender (about 15–20 minutes). Drain, mash with hot milk and butter, and season well.
8. Top the pie: Spoon the mash over the filling and rough up the surface with a fork. Those ridges go golden in the oven — it’s the best part.
9. Bake for 30 minutes, or until the top is crisped and the edges are bubbling with joy.

Common Mistakes

Why is the fish dry?
You probably overcooked it. Poach gently and let the oven finish the job.

Why does it taste flat?
You might’ve skipped the lemon juice. It’s not optional. That acidity makes all the difference.

Why is my mash gluey?
Mash the potatoes while they’re hot and add hot milk. Cold mash = trouble.

Why’s the topping bland?
Taste your mash. Don’t count on the fish to do the heavy lifting with seasoning.

Why’s the texture weird?
I once used only smoked haddock… tasted like licking a bonfire. Balance is key.

Storage And Reheating Tips

• Fridge: Store covered for up to 3 days.
• Freezer: Wrap tightly and freeze for up to 1 month. Defrost overnight in the fridge.
• Oven: Reheat at 180°C (350°F) covered in foil for 25–30 minutes.
• Microwave: Heat in 1–2 minute bursts, stirring halfway through.
• Air fryer (yes really): Great for crisping up leftover mash topping. 5–6 minutes at 180°C.

What To Serve With It

• Buttered peas — green, sweet, and classic.
• Tenderstem broccoli — something snappy against the soft filling.
• Crisp green salad with mustard dressing — that sharp bite balances the creaminess.
• Bonus: a pint of bitter or a dry cider doesn’t hurt either.

FAQs

Can I freeze Mary Berry’s fish pie?
Yes. Let it cool fully, then freeze well-wrapped. Defrost in the fridge overnight before reheating.

Do I have to use haddock?
Nope. Cod, pollock, or hake all work. Just avoid oily fish like salmon or mackerel for this one.

Can I make it gluten-free?
Yes — just use gluten-free flour for the roux and double-check the smoked fish doesn’t have additives.

Is it okay without eggs?
Sure. It’ll still be lovely. But the eggs do bring an old-school creaminess that’s hard to beat.

Can I prep this ahead?
Absolutely. Assemble everything (but don’t bake), then chill and bake when ready.

Try More Recipes:

• Mary Berry Red Rice Salad
• Mary Berry Soft Bread Rolls Recipe
• Mary Berry Pickled Onions