Mary Berry Fish Pie Recipe

This easy Mary Berry Fish Pie is a creamy, comforting meal perfect for any night of the week. Made with tender haddock, smooth mashed potatoes, and a hint of lemon, it’s quick to prepare with everyday ingredients. Customize it by adding your favorite fish, and enjoy a delicious, golden-topped dish that’s sure to please.

Ingredients Needed

For the filling:

• 75g/3oz (3 tbsp) butter, plus extra for greasing
• 1 large onion, roughly chopped
• 50g/2oz (⅓ cup) plain flour
• 570ml/1 pint (2½ cups) 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
• 8 tbsp (½ cup) hot milk
• 50g/2oz (3½ tbsp) butter

How To Make Fish Pie

1. Preheat the oven: Preheat the oven to 200°C/400°F/Gas 6. Grease a shallow 2.5 litre/4½ pint dish with butter.
2. Cook the onion: Melt the butter in a pan over high heat and fry the onion for a few minutes. Lower the heat, cover, and leave to soften for 15 minutes.
3. Make the sauce: Remove the lid and increase the heat to remove any moisture. Sprinkle in the flour, then gradually add the milk, stirring well and allowing the sauce to thicken until all the milk has been added.
4. Add seasoning and fish: Season with salt and freshly ground black pepper, add lemon juice, and stir in the raw fish. Cook for a couple of minutes, stirring continuously until the fish is just cooked. Stir in the smoked haddock. Pour the mixture into the buttered dish and leave to cool. Top with the hard-boiled eggs.
5. Prepare the topping: Boil the potatoes in a pan of salted water until tender. Drain, return the potatoes to the pan, and add milk and butter. Mash until lump-free, using a ricer for a smooth texture. Season with salt and freshly ground black pepper to taste.
6. Assemble and bake: Spread the mash over the top of the sauce and fish in the dish, scoring it with a fork. Bake in the preheated oven for about 30 minutes, or until the potato is crisp and golden brown.

Recipe Tips

• Don’t Overcook the Fish: Cook the fish just until it’s opaque. It will continue to cook in the oven, so undercooking it slightly helps keep it tender.
• Use a Ricer for Smooth Mash: For a smooth potato topping, use a ricer instead of a masher. This makes the mash light and fluffy.
• Season in Layers: Taste and season the sauce and the mashed potatoes separately. This ensures each layer has enough flavor.
• Let the Filling Cool: Allow the fish filling to cool before adding the mashed potatoes on top. This helps prevent the mash from sinking into the filling while baking.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover fish pie cool until it reaches room temperature. Then, cover it tightly with plastic wrap or foil and place it in the refrigerator. It will keep well for up to 3 days.
• Freeze: To freeze, allow the fish pie to cool completely, then wrap it tightly in plastic wrap and foil or transfer it to an airtight container. It can be frozen for up to 3 months. To thaw, transfer it to the refrigerator for several hours or overnight before reheating.
• Reheat: Preheat the oven to 180°C/350°F. Cover the fish pie with foil to prevent it from drying out. Bake for about 25-30 minutes or until it is heated through.

Nutrition Facts

Serving Size: 1 cup (approximately 250g)

• Calories: 362
• Total Fat: 16g
• Saturated Fat: 8g
• Cholesterol: 124mg
• Sodium: 696mg
• Potassium: 768mg
• Total Carbohydrate: 30g
• Dietary Fiber: 3g
• Sugars: 2g
• Protein: 23g

Try More Mary Berry Recipes:

• Mary Berry Butternut Squash Lasagne
• Mary Berry Cinnamon Rolls
• Mary Berry Apple Frangipane Tart
• Mary Berry Banana And Chocolate Chip Muffins