Mary Berry Fish Pie With Prawns​ Recipe

This decadent Mary Berry Fish Pie with Prawns is made with a rich, creamy sauce, succulent salmon, delicate smoked haddock, and juicy prawns. The result is a truly luxurious and comforting dish, all topped with a layer of buttery, cheesy mashed potatoes. This recipe is a perfect and impressive main course for a special occasion, generously serving 6 people.

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Mary Berry Fish Pie with Prawns Ingredients

For the Topping:

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

For the Filling:

• 50 g butter
• 2 leeks, sliced
• 50 g all-purpose flour
• 150 ml dry white wine
• 600 ml hot milk
• 2 tbsp chopped fresh parsley
• 350 g salmon fillet, skinned and cut into cubes
• 350 g smoked haddock fillet, skinned and cut into cubes
• 200 g raw peeled king prawns, deveined
• Salt and freshly ground black pepper

How To Make Mary Berry Fish Pie with Prawns

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 completely tender. Drain the potatoes well and return them to the pan. Add the butter and a little hot milk, then mash until you have a smooth and creamy consistency. Season with salt and pepper and set aside.
2. Make the filling base: In a large saucepan, melt the 50g of butter. Add the sliced leeks, cover with a lid, and cook gently for about 10 minutes until they are soft. Stir in the flour and cook for about a minute. In a separate bowl, whisk the white wine and a little milk together until smooth.
3. Create the sauce: Add the remaining hot milk to the leeks and bring to a boil. Pour in the wine and milk mixture, stirring briskly until the sauce is smooth and thick. Season with salt and pepper.
4. Add the fish and prawns: Turn the heat to low. Gently stir the salmon, smoked haddock, and prawns into the sauce. Stir gently for about 2 minutes to just start cooking the fish and until the prawns turn pink. Remove the pan from the heat and stir in the chopped parsley.
5. Assemble and bake: Preheat your oven to 400°F (200°C). Pour the fish filling mixture into a 2-liter ovenproof dish. Spoon the mashed potato topping evenly over the filling, making sure to spread it to the edges. Use a fork to create ridges in the potato topping. Sprinkle the grated cheese evenly over the top.
6. Finish the pie: Place the dish on a baking sheet and bake for 30-40 minutes, or until the top is lightly golden-brown and the filling is bubbling around the edges. Let it rest for a few minutes before serving.

Recipe Tips

• Prevent a watery pie: To ensure the sauce is not watery, make sure the flour is cooked in the butter (creating a roux) before adding the liquid. This thickens the sauce properly.
• The leeks are key: Cooking the leeks until they are completely soft adds a subtle, sweet onion flavor that is essential to the dish. Don’t rush this step.
• Use a variety of seafood: A mix of fish, like the salmon and smoked haddock, creates a wonderful combination of textures and flavors. Adding prawns adds a sweet, luxurious element that elevates the entire dish.
• Don’t overmix the mash: When adding the cheese to the mashed potatoes, just gently fold it in. Overworking the mash can make it gluey or dense.

What To Serve Fish Pie

This elegant fish pie is a complete meal on its own, but a simple side dish can enhance the experience. It pairs wonderfully with steamed green vegetables such as broccoli, green beans, or asparagus. For a bit of contrast, you could serve it with a fresh, crisp side salad dressed in a light vinaigrette. Crusty bread is also a great option for mopping up any leftover creamy sauce.

How To Store Fish Pie Leftovers

• Refrigerate: Let the fish pie cool completely before storing. Cover the dish tightly with plastic wrap or aluminum foil, or transfer leftovers to an airtight container. It will keep in the refrigerator for up to 2 days. To reheat, warm in a microwave or oven until piping hot.
• Freeze: This pie can be frozen, but it’s best to do so before baking and without the prawns, as they can become tough when frozen. Prepare the filling and topping, assemble the pie, and cover it tightly with plastic wrap and foil. It will last for up to 3 months. Thaw in the refrigerator overnight before baking as directed, adding a few extra minutes to the cooking time.

Mary Berry Fish Pie with Prawns Nutrition Facts

• Calories: 600 kcal
• Total Fat: 35g
• Saturated Fat: 18g
• Cholesterol: 120mg
• Sodium: 1050mg
• Total Carbohydrate: 40g
• Dietary Fiber: 4g
• Sugars: 5g
• Protein: 35g

Frequently Asked Questions

• Can I use a different kind of fish? Yes, you can easily substitute the haddock or salmon with other firm white fish like cod or pollock. A mix of different fish types adds complexity and flavor to the pie.
• Why is there wine in the sauce? The dry white wine adds a subtle acidity that cuts through the richness of the cream and butter, balancing the flavors and making the sauce more complex. If you prefer not to use wine, you can simply substitute it with more hot milk or fish stock.
• Can I make this pie ahead of time? Yes, you can assemble the entire pie up to 12 hours in advance and store it, unbaked, in the refrigerator. This makes it a great option for entertaining. Just add a few extra minutes to the baking time to ensure it is heated through.

Try More Recipes:

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