Mary Berry Fish Pie With Crushed Potatoes​ Recipe

This elegant Mary Berry Fish Pie with Crushed Potatoes is made with a rich, creamy sauce, delicate salmon, and tender hake, plus fresh spinach and leeks. The result is a truly luxurious and deeply comforting dish, topped with rustic, chunky potatoes that get wonderfully crispy in the oven. This recipe is a perfect and impressive main course for a family meal, generously serving 6 people.

Jump to Recipe

Mary Berry Fish Pie with Crushed Potatoes Ingredients

For the Filling:

• 75g butter, plus extra for greasing
• 1 large leek, trimmed and sliced
• 50g all-purpose flour
• 600ml hot milk
• 1½ tbsp fresh dill, chopped
• Finely grated rind of ½ a lemon
• Salt and freshly ground black pepper
• 400g hake fillet, skinned and cubed
• 400g salmon fillet, skinned and cubed
• 200g fresh spinach, roughly chopped

For the Topping:

• 800g new potatoes, scrubbed
• 2 tbsp olive oil, plus 2 tsp for drizzling
• Salt and freshly ground black pepper

How To Make Mary Berry Fish Pie with Crushed Potatoes

1. Prepare the potatoes: Put the potatoes in a large pan of cold, salted water and bring to a boil. Cover and simmer for about 15 minutes or until they are tender. Drain the potatoes well and return them to the pan. Using a fork, break the potatoes down into rough, chunky pieces. Stir in 2 tablespoons of olive oil and season with salt and pepper. Set aside.
2. Make the sauce: Melt 50g of the butter in a large pan over medium heat. Add the sliced leeks and cook gently for 3-5 minutes until they are softened but not browned. Stir in the flour and cook, stirring, for 1-2 minutes. Gradually pour in the hot milk, whisking continuously to prevent lumps.
3. Finish the filling: Return the pan to a medium heat and stir until the sauce is boiling, thickened, and smooth. Turn the heat to low. Stir in the fresh dill, lemon zest, and some salt and pepper. Add the hake and salmon to the sauce and cook for 2 minutes, stirring gently. Remove from the heat.
4. Assemble the pie: Preheat the oven to 400°F (200°C). Scatter the roughly chopped spinach on the bottom of a 2-liter ovenproof dish. Pour the fish filling mixture over the spinach and spread it out evenly. Spoon the crushed potatoes over the top, making sure they cover the filling completely. Drizzle the remaining 2 teaspoons of olive oil over the potatoes.
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 and crispy and the filling is bubbling at the edges. Let it rest for a few minutes before serving.

Recipe Tips

• Crush, don’t mash: The key to this topping is to gently crush the potatoes with a fork, leaving them in chunky, irregular pieces. This creates more surface area for the olive oil to coat, resulting in a delicious, crispy texture.
• The right potato: Use a waxy potato variety, such as new potatoes or Charlotte potatoes. They hold their shape better when crushed compared to starchy potatoes, which can turn into a mash.
• Drain the spinach well: If you’re using fresh spinach, make sure to drain it thoroughly after wilting. Excess water from the spinach can make the pie filling watery.
• Let the filling cool: Spooning the potatoes over a cooled or slightly cooled filling helps to prevent the potatoes from sinking into the sauce. This ensures your topping stays crisp and on top of the pie.

What To Serve Fish Pie

This fish pie with its unique crushed potato topping is a complete meal on its own. The rustic topping and creamy filling are perfectly balanced. For a simple side, you could serve it with some steamed green vegetables like green beans or broccoli, or a light and fresh green salad dressed in a simple vinaigrette.

How To Store Fish Pie Leftovers

• Refrigerate: Let the pie cool completely before storing any leftovers. Place them in an airtight container and store in the refrigerator for up to 2 days. To reheat, you can use the microwave or warm it in the oven until heated through.
• Freeze: This pie can be frozen, but it’s best to do so before baking. Assemble the pie as instructed, then cover it tightly with plastic wrap and foil. It will last for up to 3 months. Thaw it in the refrigerator overnight before baking as directed.

Mary Berry Fish Pie with Crushed Potatoes Nutrition Facts

• Calories: 525 kcal
• Total Fat: 30g
• Saturated Fat: 15g
• Cholesterol: 90mg
• Sodium: 850mg
• Total Carbohydrate: 40g
• Dietary Fiber: 4g
• Sugars: 5g
• Protein: 30g

Frequently Asked Questions

• Can I use a different type of fish? Yes, you can substitute the hake or salmon with other firm white fish like cod or pollack. A mix of fish types adds complexity and flavor to the pie. Smoked haddock is also a great addition for a deeper, smoky taste.
• Can I make this with mashed potatoes instead? Yes, if you prefer the classic topping, you can easily use mashed potatoes instead of crushed potatoes. Simply mash the potatoes with butter and milk, then spread them over the filling before baking.
• Why is there lemon zest in the filling? The lemon zest adds a bright, fresh flavor that helps to cut through the richness of the creamy sauce. It complements the fish beautifully and makes the dish feel lighter and more vibrant.

Try More Recipes:

• Mary Berry Fish Pie Recipe With Leeks​ Recipe
• Mary Berry Fish Pie With Prawns​ Recipe
• Mary Berry Luxury Fish Pie Recipe​