Mary Berry Fish Pie With Cheesy Mash​ Recipe

This savory Mary Berry Fish Pie with Cheesy Mash is made with a rich, creamy sauce, delicate haddock and salmon, and savory hard-boiled eggs. The result is a deeply comforting and delicious pie topped with a layer of fluffy mashed potatoes with a perfectly golden-brown, cheesy crust. This dish is a perfect and impressive main course for a family meal, making enough to serve 6 people.

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Mary Berry Fish Pie with Cheesy Mash Ingredients

For the Filling:

• 50g butter
• 1 large onion, chopped
• 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
• 2 tablespoons fresh dill or parsley, chopped
• Juice of ½ a lemon
• 3 hard-boiled eggs, roughly chopped
• Freshly ground black pepper

For the Topping:

• 1kg floury potatoes (like Maris Piper or King Edward), peeled and cut into chunks
• A knob of butter
• 6 tablespoons hot milk
• 100g mature Cheddar cheese, grated
• 50g Parmesan cheese, grated
• Salt and freshly ground black pepper

How To Make Mary Berry Fish Pie with Cheesy Mash

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 hot milk, and mash until smooth. Season with salt and black pepper and stir in the grated Parmesan cheese. Set aside.
2. Make the sauce: Melt the 50g of butter in a large pan over medium heat. Add the chopped onion and cook until soft, about 5-7 minutes. 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, thick, and bubbling.
3. Add the filling ingredients: 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 fresh dill, lemon juice, black pepper, and the chopped hard-boiled eggs.
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. Sprinkle the grated Cheddar cheese over the top.
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

• Hard-boil the eggs perfectly: To get the best texture, cook your eggs for exactly 10 minutes from a rolling boil, then immediately transfer them to an ice bath to stop the cooking process.
• Cheese for the topping: Using a mix of mature Cheddar and Parmesan cheese adds a richer, more complex flavor to the mashed potato topping and helps it form a delicious golden crust.
• The right consistency: The mash for the topping should be smooth but firm enough to hold its shape when spread over the filling. Avoid making it too watery or it may sink into the pie.
• Let the filling cool: For best results, allow the fish filling to cool slightly before adding the mashed potato topping. This prevents the mash from becoming soft and watery.

What To Serve Fish Pie

This luxurious fish pie with cheesy mash is a complete and hearty meal on its own. For a simple side, serve it with some steamed seasonal green vegetables like asparagus, green beans, 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. For best results, freeze the assembled pie before baking, without the hard-boiled eggs. Wrap it 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 Cheesy Mash 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 use a different kind of fish? Yes, you can substitute the haddock and salmon with other firm white fish like cod or pollack. The combination of fresh and smoked fish is classic, but you can use your favorite mix.
• Why are there hard-boiled eggs in the pie? The hard-boiled eggs are a traditional ingredient in many British fish pies. They add a lovely texture and a rich, creamy element that complements the delicate fish and savory sauce perfectly.
• 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.

Try More Recipes:

• Mary Berry Spinach Fish Pie ​ Recipe
• Mary Berry Fish Pie With Crushed Potatoes​ Recipe
• Mary Berry Fish Pie Recipe With Leeks​ Recipe