Mary Berry Spinach Fish Pie ​ Recipe

This creamy Mary Berry Spinach Fish Pie is made with tender salmon, hake, fresh spinach, and a rich, creamy sauce infused with fresh dill and lemon. The result is a luxurious and deeply comforting dish, all topped with a unique, rustic layer of crushed potatoes. This recipe is a perfect and impressive main course for a family dinner, generously serving 6 people.

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Mary Berry Spinach Fish Pie Ingredients

For the Filling:

• 75g butter
• 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 salmon fillet, skinned and cubed
• 400g hake fillet, skinned and cubed
• 200g fresh spinach, roughly chopped

For the Topping:

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

How To Make Mary Berry Spinach Fish Pie

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 the 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. Stir in the flour and cook, stirring, for 1-2 minutes to create a roux. 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 salmon and hake to the sauce and cook for 2 minutes, stirring gently.
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.
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

• Wilt the spinach: Make sure to wilt and drain the fresh spinach thoroughly before adding it to the pie dish. Excess water can make the filling watery and thin out the sauce.
• Crush for texture: The key to this topping is to use a fork to gently crush the potatoes, leaving them in chunky pieces. This creates a wonderful, crispy texture that is a nice alternative to traditional mashed potatoes.
• Don’t overmix the fish: When adding the fish to the sauce, be gentle. Over-mixing can cause the fish to break apart into small flakes. You want to keep nice, chunky pieces of fish in the pie.
• The lemon zest makes a difference: The addition of lemon zest provides a bright, fresh flavor that cuts through the richness of the creamy sauce. It’s a small step that adds a lot of flavor.

What To Serve Fish Pie

This elegant fish pie is a complete and satisfying meal on its own, but it pairs wonderfully with a few simple sides. You can serve it with some steamed green vegetables like green beans or asparagus, 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. Place any leftovers in an airtight container and store them 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 in the refrigerator overnight before baking as directed.

Mary Berry Spinach Fish Pie 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 frozen fish in this recipe? Yes, you can use frozen fish, but you must thaw it completely and pat it very dry with paper towels before adding it to the sauce. This will prevent excess water from making the sauce watery.
• What kind of potatoes work best for the topping? Waxy potatoes like new potatoes or Charlotte potatoes are ideal for this topping because they hold their shape when crushed. Starchy potatoes will break down too much and result in a mushy topping.
• Can I make this pie 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.

Try More Recipes:

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