Mary Berry Fish Pie With Creamy Mashed Potato Topping

Calories: 481.71|Fat: 24.49|Carbohydrates: 36.09|Protein: 29.56 | 1

recipe

ingredients
tips

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A creamy, golden-crusted mashed potato topping covers a filling loaded with white and smoked haddock, with hard-boiled eggs adding their unique touch to this Mary Berry fish pie.

This classic British recipe is packed with tender haddock, smoked undyed haddock, and hard-boiled eggs, all topped with creamy mashed potatoes.

Why you’ll like it

Bursting with Flavor: The combination of fresh and smoked haddock, along with the tangy lemon sauce, creates a symphony of flavours that will delight your taste buds.
Comforting and Satisfying: The creamy mashed potato topping and the tender fish make this dish the ultimate comfort food.
Versatile: You can easily customize this recipe by substituting haddock with other white fish like hake or cod and adding anchovy sauce for an extra kick of flavour.

Easy to Make: With simple ingredients and clear instructions, this recipe is accessible to both novice and experienced cooks.
Perfect for Sharing: Whether you’re hosting a dinner party or enjoying a family meal, Mary Berry’s Fish Pie is a dish that brings people together.

Tips

I recommend using sustainably sourced white fish such as hake or cod as a substitute for haddock to support sustainable cooking practices.
Make Ahead: This dish can be prepared ahead without baking and kept in the refrigerator for up to 24 hours.

Don’t Freeze! The frozen egg and the mashed potatoes don’t freeze well.

Variations

Peas & Sweetcorn. Add a handful of cooked peas or sweetcorn to the fish mixture for extra colour and texture.

Cheesy crust. Sprinkle grated cheese on top of the mashed potato crust before baking for a cheesy twist.
Experiment with different herbs and spices. Try dill or paprika, to enhance the flavours of the dish.
Subs mashed potatoes with daupinoise potatoes.

Omit the potato topping and cover with pie crust or will the crumble copied from this vegetable crumble.

Storing the Fish Pie

If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days.
Reheat in the oven or microwave until piping hot before serving.

Freezing the fish pie is not recommended, as the hard-boiled eggs and mashed potato topping may not freeze well.
Make ahead: Prepare and assemble and put in the refrigerator for up to 24 hours before baking.

How to serve Mary Berry Fish Pie?

Mary Berry’s Fish Pie is a complete meal on its own, but you can serve it with a side of steamed vegetables or a fresh green salad for a well-rounded dinner. It pairs well with a crisp white wine or a light beer making it so refreshing in warmer days.

Remember to serve it straight from the oven to allow the golden mashed potato crust to take centre stage.

mary berry fish pie in individual ramekins.

Health Info

Calories: 481.71
Sugar: 8.1

Sodium: 716.65
Fat: 24.49
Carbohydrates: 36.09

Fiber: 3.21
Protein: 29.56

Fish Pie with Potato Topping Recipe

Author Caroline Sciberras

Servings 6 people

Calories 481.71

Prep Time 15

Cook Time 45

Total Time 1

Fat: 24.49|Carbohydrates: 36.09|Protein: 29.56

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Description

A creamy, golden-crusted mashed potato topping covers a filling loaded with white and smoked haddock, with hard-boiled eggs adding their unique touch to this Mary Berry fish pie.

Ingredients

75 g (3 oz) butter, plus extra for greasing

1 large onion roughly chopped
50 g (2 oz) plain flour
600 ml (1 pint) milk

salt and freshly ground black pepper to taste
2 tablespoons lemon juice
350 g (12 oz) fresh haddock, cut into 1cm/½ in pieces

350 g (12 oz) smoked undyed haddock, cut into 1cm/½ in pieces
4 hard-boiled free-range eggs roughly chopped

Topping

900 g (2 lb) potatoes, peeled and cut into even-sized pieces

8 tablespoons hot milk
50 g (2 oz) butter

Instructions

Preparation

Preheat your oven to 200°C (or 180°C for fan ovens) or Gas Mark 6, and generously grease a shallow ovenproof dish, measuring approximately 30 × 23cm (12 × 9 inches), using a little extra butter.

Prepare the Fish Pie Filling

Begin by melting the butter in a pan over high heat and sautéing the onion for a few minutes. Remove the lid from the pan and increase the heat to eliminate any excess moisture. Gradually sprinkle in the flour, then slowly add the milk, continuously stirring to create a thickened sauce. Continue stirring until all the milk is mixed in. Season the sauce with salt, freshly ground black pepper, and add the lemon juice.
Add the raw fish, cooking for a few minutes while stirring consistently until the fish is just cooked. Incorporate the smoked haddock into the mixture. Pour this mixture into the buttered dish and allow it to cool. Finally, add the hard-boiled eggs on top.

Prepare the Mashed Potatoes

Cook the potatoes in a pot of salted water until they're tender. Drain the potatoes, then return them to the pot. Add milk and butter, and mash the potatoes until they're smooth and free of lumps. If you have a ricer, use it for an even smoother texture. Season the mashed potatoes with salt and freshly ground black pepper.

Assemble and Bake the Fish Pie

Pipe the mashed potatoes in diagonal swirls over the fish mixture in the ovenproof dish or carefully spread them and create fork scores on top.
Bake your creation in the preheated oven for approximately 30 minutes, or until the potato topping turns crisp and beautifully golden brown.

Tips

Make Ahead: You can prepare and assemble all the pie without baking ahead of time. Just cover it with clingfilm and store it in the fridge for up to 24 hours before following the cooking instructions.

Freezing the fish pie is not recommended, as hard-boiled eggs and mashed potato tend not to freeze well.
Variations: If you’d like to switch things up, you can substitute haddock with salmon or other white fish like hake or cod (just ensure it’s sustainably sourced). For added flavour, anchovy sauce is a fantastic option and can typically be found in the special ingredients section of well-stocked supermarkets.