Mary Berry Luxury Fish Pie Recipe​

This savory Mary Berry Luxury Fish Pie is made with fresh salmon, smoked haddock, tender leeks, and a rich, creamy white sauce. The result is a deeply comforting and flavorful pie topped with a layer of cheesy, buttery 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 Luxury Fish Pie 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, chopped
• Juice of ½ a lemon
• 3 hard-boiled eggs, roughly chopped
• Freshly ground black pepper
• 100g mature Cheddar cheese, grated

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
• 50g Parmesan cheese, grated

How To Make Mary Berry Luxury Fish Pie

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, then return the potatoes to the pan. Add the butter and hot milk, and mash until smooth. Season with 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. 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

• The perfect mash: For a light and fluffy topping, use a potato ricer or press the potatoes through a sieve after mashing. This removes all lumps and creates a beautiful, smooth texture.
• Prevent a soggy bottom: To ensure your fish pie has a firm base and doesn’t get watery, it’s essential to let the sauce and fish mixture cool slightly before topping with the mashed potatoes.
• Use different fish: This recipe works beautifully with a mix of fish. A combination of fresh white fish (like cod or pollack) with smoked haddock adds a lovely depth of flavor. You can also add salmon or prawns for extra luxury.
• 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 couple of minutes on the stovetop. This prevents it from becoming tough or dry.

What To Serve Fish Pie

This luxurious fish pie is a complete and satisfying 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 sugar snap 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 Luxury Fish Pie 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 for color and richness.
• Why do you add hard-boiled eggs? The hard-boiled eggs are a classic addition to a traditional British fish pie. They add a lovely texture and a rich, creamy element that complements the delicate fish and savory sauce.

Try More Recipes:

• Mary Berry​ Chicken And Bacon Casserole Recipe
• Mary Berry Slow Cooker Chicken Casserole​ Recipe
• Mary Berry Chicken And Herb Casserole​ Recipe