Get ready to indulge in a delicious and comforting dish with Mary Berry’s Fish Pie. This classic British recipe is a true crowd-pleaser, perfect for a cosy family dinner or a special occasion. Packed with tender haddock, smoked undyed haddock, and hard-boiled eggs, all topped with creamy mashed potatoes, this fish pie is a true delight for seafood lovers. With its rich flavours and satisfying textures, it’s a dish that will leave you wanting more.
Prep: 15 mins Total: 45 mins Yields: 6
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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.
Mary Berry Fish Pie Recipe
What is Mary Berry Fish Pie?
Mary Berry’s Fish Pie is a traditional British dish that combines flaky fish, hard-boiled eggs, and a creamy sauce, all topped with a golden mashed potato crust. It’s a comforting and hearty meal that brings together the flavours of the sea with the comforting warmth of mashed potatoes.
Mary Berry’s Fish Pie stands out from the original recipe with its addition of lemon juice, which adds a refreshing tang to the creamy sauce. The combination of fresh haddock and smoked undyed haddock gives the pie a more robust and smoky flavour. The use of hard-boiled eggs adds an extra layer of texture and richness to the dish. All these elements come together to create a fish pie that is truly exceptional.
Ingredients
- Butter – 5 tablespoons (75g / 3 ounces)
- Onion, roughly chopped – 1 large onion
- Plain flour – 4 tablespoons (50g / 2 ounces) plain flour
- Milk – 2 ½ cups (600ml) / 1 pint milk
- Salt and freshly ground black pepper to taste
- Lemon juice – 2 tablespoons lemon juice
- Fresh haddock – 12 oz (350g) fresh haddock cut into 1cm/½ in pieces
- Smoked haddock – 12 oz (350g) smoked undyed haddock cut into 1cm/½ in pieces
- Eggs – 4 hard-boiled eggs (free-range), roughly chopped
- Potatoes – 2 lb (900g) potatoes, peeled and cut into even-sized pieces
- Milk – 8 tablespoons hot milk
- Butter – 2 oz (50g) butter
How to make Mary Berry Fish Pie
- Preheat oven & prepare ovenproof dish. 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 sauce. 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. Keep stirring until all the milk is incorporated. Season the sauce with salt, freshly ground black pepper, and add the lemon juice.
- Add the fish & hard boiled eggs. Introduce 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.
- For the topping. 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 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. Bake your creation in the preheated oven for approximately 30 minutes, or until the potato topping turns crisp and beautifully golden brown.
Tips
- Eat for the planet. Use sustainably sourced white fish like hake or cod as a substitute for haddock.
- For added flavour. Consider using anchovy sauce, which can be found in the special ingredients section of well-stocked supermarkets.
- For AGA users: Cook the sauce on the Simmering Plate and then place the pie in the Roasting Oven on the third set of runners for 30–35 minutes until the potato topping becomes golden, and the pie is piping hot.
- Preparation in Advance: You can prepare the pie ahead of time without baking. 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 potatoes tend not to 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.
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.
- Serve it straight from the oven, allowing the golden mashed potato crust to take centre stage.
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.
You might like more…
MORE PIE RECIPES:
- Mary Berry Sheperd’s Pie Dauphinoise
- Mary Berry Sausage Plait (40 mins)
- Vegetable Crumble
- Panacalty Corned Beef & Potato Pie
- Vegan Quorn Pie Recipe
Mary Berry Fish Pie
Get ready to indulge in a delicious and comforting dish with Mary Berry's Fish Pie. This classic British recipe is a true crowd-pleaser, perfect for a cosy family dinner or a special occasion. Packed with tender haddock, smoked undyed haddock, and hard-boiled eggs, all topped with creamy mashed potatoes, this fish pie is a true delight for seafood lovers. With its rich flavours and satisfying textures, it's a dish that will leave you wanting more.
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
- about 8 tablespoons of hot milk
- about 50g 2 oz butter
Instructions
- Preheat oven & prepare ovenproof dish. 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 sauce. 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. Keep stirring until all the milk is incorporated. Season the sauce with salt, freshly ground black pepper, and add the lemon juice.
- Add the fish & hard boiled eggs. Introduce 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.
- For the topping. 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 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. Bake your creation in the preheated oven for approximately 30 minutes, or until the potato topping turns crisp and beautifully golden brown.
Notes
For AGA users: Cook the sauce on the Simmering Plate and then place the pie in the Roasting Oven on the third set of runners for 30–35 minutes until the potato topping becomes golden, and the pie is piping hot.
Preparation in Advance: You can prepare the pie up to the end of Step 5 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.
Helpful Tip: If you'd like to switch things up, you can substitute haddock with 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.
