Mary Berry Fish Pie Recipe With Leeks​ Recipe

This rich Mary Berry Fish Pie with Leeks is made with a combination of firm white fish and smoky haddock, tender leeks, and a creamy sauce. The result is a deeply comforting and savory British classic topped with a fluffy layer of cheesy mashed potatoes. This dish is a perfect and impressive main course for a family meal or special occasion, making enough to serve 6 people.

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Mary Berry Fish Pie with Leeks Ingredients

For the Filling:

• 50g butter
• 2 large leeks, sliced
• 50g all-purpose flour
• 600ml hot milk
• 350g fresh haddock fillet, skinned and cut into pieces
• 350g smoked haddock fillet, skinned and cut into pieces
• 3 hard-boiled eggs, roughly chopped
• 2 tablespoons fresh dill or parsley, chopped
• Salt and freshly ground black pepper
• 100g mature Cheddar cheese, grated

For the Topping:

• 1 kg floury potatoes (like Maris Piper or King Edward), peeled and cut into chunks
• A knob of butter
• A little hot milk
• Salt and freshly ground black pepper
• 50g Parmesan cheese, grated

How To Make Mary Berry Fish Pie with Leeks

1. Prepare the potatoes: Place the peeled potatoes in a large pan of cold, salted water. Bring to a boil, then simmer for about 15-20 minutes until they are tender. Drain well and return the potatoes to the pan. Add the butter and a little hot milk, then mash until smooth. Season with salt and pepper and set aside.
2. Make the sauce: Melt the 50g of butter in a large pan over medium heat. Add the sliced leeks, cover, and cook gently for about 10 minutes until they are soft. Stir in the flour and cook for a minute to make a smooth paste, or roux. Gradually pour in the hot milk, whisking continuously to prevent lumps. Continue to whisk until the sauce is smooth and thick.
3. Add the fish and seasonings: Turn the heat to low. Add the fresh haddock and smoked haddock pieces, and stir gently for about 2 minutes to just start cooking the fish. Remove the pan from the heat. Stir in the chopped hard-boiled eggs, fresh dill or parsley, and season with black pepper. Finally, stir in the grated Cheddar cheese until it melts into the sauce.
4. Assemble the pie: Preheat your oven to 400°F (200°C). Pour the fish filling mixture into a 2-liter ovenproof dish. Spoon the cheesy mashed potato topping evenly over the fish filling, making sure to spread it to the edges. Use a fork to create ridges in the potato topping, which will help it become crisp and golden.
5. Bake the pie: Place the dish on a baking sheet and bake in the preheated oven for 30-40 minutes, or until the top is golden-brown and the filling is bubbling at the edges. Let it rest for a few minutes before serving.

Recipe Tips

• Cook the leeks well: Cooking the leeks until they are very soft before adding the flour is crucial. This step brings out their natural sweetness and ensures they are tender in the final dish.
• The right potatoes: Using a starchy, floury potato like a Maris Piper or King Edward is essential for a light and fluffy mash topping that won’t become dense or watery.
• Don’t overcook the fish: The fish will continue to cook in the oven, so you only need to add it to the hot sauce for a short time on the stovetop. This prevents it from becoming tough or dry.
• Season generously: Be sure to taste and season the mashed potatoes and the fish filling. The fish, leeks, and creamy sauce need a good amount of seasoning to make the flavors truly pop.

What To Serve Fish Pie

This classic fish pie is a complete meal on its own, but it pairs wonderfully with a few simple sides. Serve it alongside some steamed seasonal green vegetables like asparagus, broccoli, or garden peas to add a fresh, vibrant contrast. A simple side salad with a light vinaigrette also works well to cut through the richness of the creamy filling.

How To Store Fish Pie Leftovers

• Refrigerate: Allow the fish pie to cool completely before covering the dish with plastic wrap or transferring leftovers to an airtight container. It can be stored in the refrigerator for up to 2-3 days. To reheat, warm individual portions in the microwave or place the whole dish back in the oven until heated through.
• Freeze: This pie freezes very well. You can freeze it unbaked or after baking, but it’s best to freeze it without the hard-boiled eggs as they can become tough. Wrap the assembled pie tightly in plastic wrap and then foil. It will keep for up to 3 months. Thaw in the refrigerator overnight and then bake as instructed.

Mary Berry Fish Pie with Leeks Nutrition Facts

• Calories: 550 kcal
• Total Fat: 30g
• Saturated Fat: 15g
• Cholesterol: 100mg
• Sodium: 900mg
• Total Carbohydrate: 45g
• Dietary Fiber: 5g
• Sugars: 5g
• Protein: 30g

Frequently Asked Questions

• Can I make this pie ahead of time? Yes, this fish pie is an excellent make-ahead meal. You can assemble the entire pie up to 24 hours in advance and store it in the refrigerator. Just remember to add a few extra minutes to the baking time since you’ll be cooking it from cold.
• What kind of fish should I use? A combination of fresh white fish, such as haddock or cod, and smoked haddock works best. The fresh fish provides a mild flavor while the smoked haddock adds a wonderful, savory depth. You can also add salmon or prawns for extra luxury.
• Why are there hard-boiled eggs in the pie? Hard-boiled eggs are a classic, traditional British fish pie ingredient. They add a lovely texture and a rich, creamy element that complements the delicate fish and savory sauce perfectly.

Try More Recipes:

• Mary Berry Fish Pie With Prawns​ Recipe
• Mary Berry Luxury Fish Pie Recipe​
• Mary Berry​ Chicken And Bacon Casserole Recipe
• Mary Berry Slow Cooker Chicken Casserole​ Recipe