Mary Berry’s Fish Pie with Crushed Potatoes is a comforting and flavorful British classic, lovingly crafted by one of the nation’s most beloved chefs. Renowned for her approachable, yet sophisticated style of cooking, Mary Berry has created a variation of the traditional fish pie, replacing the typical mashed potato topping with a layer of fluffy, crushed potatoes for a more rustic, textured finish. This dish is rich in flavor, with a combination of tender fish, creamy sauce, and a satisfying topping that contrasts beautifully with the softness of the filling.
The beauty of this pie lies in its simplicity. It’s a one-dish meal that can be both filling and healthy, depending on the choice of fish and the ingredients you include. Mary’s version stays true to the essence of a classic fish pie, but with a twist-crushed potatoes instead of the usual mash, which adds a subtle crispness when baked. This dish is perfect for family dinners, special occasions, or even a cozy weekend treat.
Mary Berry’s Fish Pie With Crushed Potatoes Recipe
Ingredients Needed
To make Mary Berry’s Fish Pie with Crushed Potatoes, you’ll need a variety of ingredients that come together to create a dish that’s both hearty and fresh. Here’s a breakdown of what you’ll need:
- Fish: A mix of white fish fillets (like cod, haddock, or pollock) and smoked fish (such as smoked haddock) is ideal. The smoked fish adds a lovely depth of flavor to the pie.
- Potatoes: About 1 kg (2.2 lbs) of potatoes. You’ll want to use waxy potatoes like Yukon Gold or Maris Piper, as they hold their shape well when crushed.
- Butter: For both the sauce and the potato topping. A couple of tablespoons will ensure a rich flavor throughout the dish.
- Flour: Plain flour is used to make the creamy sauce that binds the fish and vegetables together. It also helps thicken the sauce to the perfect consistency.
- Milk and Cream: These provide the base for the sauce. Whole milk adds creaminess, while a touch of double cream creates a richer, more indulgent flavor.
- Cheese: A handful of grated cheddar cheese to sprinkle on top of the pie before baking. It creates a deliciously golden and slightly crispy top layer.
- Onion: A small onion, finely chopped, adds sweetness and depth to the flavor of the sauce.
- Leeks: Leeks are a classic addition to fish pies, lending a subtle onion-like flavor and a bit of extra texture.
- Frozen peas: A common addition for color and sweetness, peas provide a pop of freshness in every bite.
- Seasoning: Salt, pepper, and a pinch of nutmeg (which complements the creamy sauce wonderfully) are key to balancing the flavors.
- Parsley: Fresh parsley is used both in the filling and as a garnish, bringing brightness and freshness to the dish.
Equipment Needed
Creating a dish as satisfying as Mary Berry’s Fish Pie with Crushed Potatoes requires some basic kitchen equipment. Here’s what you’ll need to pull it all together:
- Ovenproof baking dish: You’ll need a medium-sized pie dish or an ovenproof casserole dish to assemble the pie. It should be large enough to hold the fish filling and allow for a generous topping of crushed potatoes.
- Saucepan: A medium saucepan is used to prepare the creamy sauce, ensuring you can whisk the ingredients together without spilling over.
- Large pot: For boiling the potatoes. A large pot will give enough space for the potatoes to cook evenly.
- Colander: Once the potatoes are boiled, you’ll need a colander to drain them before crushing.
- Grater: To grate the cheese and nutmeg (if you choose to use fresh nutmeg).
- Wooden spoon: Ideal for stirring the sauce and mixing the filling ingredients together.
- Knife and chopping board: For preparing the vegetables (onion, leeks, and parsley) and cutting the fish into bite-sized pieces.
- Masher: To crush the potatoes once they are boiled. A potato masher will give you that rough, rustic texture that defines this dish.
- Whisk: For ensuring the sauce becomes smooth and lump-free as you combine the milk, flour, and butter.
Instructions To Make Mary Berry’s Fish Pie With Crushed Potatoes
Now, let’s dive into the step-by-step guide on how to make Mary Berry’s Fish Pie with Crushed Potatoes. The process is simple but requires a bit of attention to detail to make sure the flavors meld together perfectly.
Step 1: Prepare The Potatoes
Start by peeling and chopping the potatoes into even-sized chunks. Place them in a large pot of salted water, bring it to a boil, and cook for about 15-20 minutes, or until the potatoes are tender and easily pierced with a fork. Drain the potatoes and return them to the pot. Add a knob of butter, a splash of milk, and season with salt and pepper. Use a potato masher to roughly crush them-leave them a little chunky for that rustic texture.
Step 2: Make The Sauce
While the potatoes are cooking, begin preparing the sauce. Melt a tablespoon of butter in a saucepan over medium heat. Add the chopped onions and leeks, and cook gently for 5-7 minutes, until softened and translucent. Stir in the flour, cooking for another minute to create a roux. Gradually whisk in the milk, ensuring that no lumps form. Once the mixture thickens, stir in the cream and a pinch of nutmeg. Season the sauce with salt and pepper to taste.
Step 3: Assemble The Filling
Preheat your oven to 200°C (180°C fan)/400°F. Now, it’s time to assemble the fish pie filling. Place your chosen fish fillets into a bowl, breaking them up into bite-sized pieces. Add the cooked onions, leeks, and peas, then pour over the creamy sauce. Stir in fresh parsley for a burst of color and freshness.
Step 4: Layer The Pie
Transfer the fish and sauce mixture into your ovenproof dish. Gently spread the crushed potatoes on top, using a spoon to ensure an even layer. You can roughen the surface with a fork to help it crisp up as it bakes. Sprinkle grated cheddar cheese over the potatoes to create a lovely golden crust.
Step 5: Bake The Pie
Place the pie in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the filling is bubbling around the edges. If the top isn’t as golden as you’d like, pop it under the grill for a few minutes at the end of baking to give it an extra crisp finish.
Step 6: Serve And Enjoy
Remove the pie from the oven and let it rest for a few minutes before serving. Garnish with a little extra parsley for a touch of green, and serve with your choice of sides-green vegetables, a crisp salad, or perhaps some crusty bread to mop up the sauce.
Tips And Tricks
- Fish Choices: Opt for sustainable, fresh fish. If you’re unsure about the fish, a good rule of thumb is to choose firm, white fish fillets like cod or haddock. Smoked fish adds extra flavor, but make sure to adjust the seasoning accordingly, as smoked fish can be saltier.
- Crushing the Potatoes: For extra flavor in your potato topping, consider adding a bit of grated cheese or even some cooked garlic while mashing the potatoes.
- Make-Ahead Option: This fish pie can be made ahead of time and stored in the fridge for up to 24 hours before baking. You can also freeze it for up to three months, just make sure to defrost it thoroughly before cooking.
- Vegetarian Option: You can easily adapt this recipe to a vegetarian version by using a variety of mushrooms or other hearty vegetables in place of the fish.
- Herbs: Experiment with herbs beyond parsley, such as dill or thyme, which pair wonderfully with fish dishes and add an aromatic twist.
Mary Berry’s Fish Pie with Crushed Potatoes is a dish that truly embodies the essence of British comfort food. It combines the heartiness of tender fish and a creamy sauce with a wonderfully rustic topping of crushed potatoes that brings texture and flavor in every bite. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is both easy to follow and highly satisfying. It’s perfect for any occasion, from a mid-week dinner to a family gathering. With its layers of flavors and comforting textures, this dish is sure to be a crowd-pleaser for years to come.
Easy Recipe Variations For Mary Berry’s Fish Pie With Crushed Potatoes
Mary Berry’s Fish Pie with Crushed Potatoes is a classic British comfort food that’s hearty, filling, and perfect for a family dinner. However, it’s also wonderfully adaptable, offering ample opportunities for variations based on personal preferences, dietary requirements, or the ingredients you have available. Here are some easy and delicious ways to tweak the recipe while keeping the spirit of this dish intact.
1. Swapping the Fish:
While traditional fish pie often uses a combination of cod, haddock, and salmon, the beauty of this recipe is that it allows for flexibility. You can mix and match different types of fish or even include shellfish for added richness. For instance:
- Smoked haddock or smoked salmon: The smoky flavor adds depth to the dish, providing a wonderful contrast to the creamy sauce.
- Tuna or mackerel: These can be good budget-friendly options that still offer a great texture and flavor.
- Scallops, prawns, or lobster: For a more luxurious twist, consider adding some seafood variety. The sweet, delicate flavors of these shellfish blend perfectly with the creamy filling.
2. Adding Vegetables:
A great way to enhance the nutritional value and texture of the dish is by adding extra vegetables. You can incorporate these either directly into the filling or use them as a side:
- Spinach: Fresh or frozen spinach adds a burst of color and a mild, earthy flavor that complements the creamy fish.
- Leeks: Lightly sautéed leeks bring a subtle onion-like sweetness that works wonderfully with the other ingredients.
- Peas or Sweetcorn: Classic additions to many fish pies, they add a nice pop of color and sweetness. Frozen peas are a simple and fast option.
- Carrots: Finely diced carrots can add crunch and natural sweetness, providing another layer of texture and flavor.
3. Herb Variations:
The traditional Mary Berry recipe calls for some parsley, which offers a fresh, slightly peppery note. You can elevate this further by introducing different herbs:
- Thyme: A woody, aromatic herb that complements the richness of the fish.
- Dill: Particularly good with salmon or any fish that has a slight oily texture, dill pairs beautifully with creamy sauces.
- Chives or Tarragon: For a slightly sharper, more herbal kick, chives or tarragon can add a sophisticated layer of flavor.
4. Gluten-Free or Dairy-Free Variations:
For those with dietary restrictions, it’s easy to adapt Mary Berry’s recipe to meet gluten-free or dairy-free needs.
- Gluten-Free Version: You can replace regular flour with a gluten-free flour blend, or for an even simpler option, use cornstarch as a thickener for the sauce. Make sure to use gluten-free breadcrumbs if topping with them, or omit the topping entirely.
- Dairy-Free Version: Swap out butter and cream for plant-based alternatives like olive oil or dairy-free butter and almond or oat milk. Many brands also offer dairy-free cream alternatives that work well in this recipe, ensuring it remains rich and indulgent.
5. Topping Variations:
While Mary Berry’s Fish Pie traditionally has a crushed potato topping, there are several other options you can experiment with to create different textures and flavors.
- Cheesy Topping: Mix some grated cheese (cheddar, parmesan, or a sharp blue cheese) into the potato mash for a golden, cheesy crust. This creates a crispy, flavor-packed layer that contrasts the smooth filling beneath.
- Breadcrumb Topping: For added crunch, you can sprinkle a layer of golden breadcrumbs over the top before baking. Adding a little melted butter to the breadcrumbs will give them an irresistible crunch.
- Sweet Potato Mash: If you’re looking for a slightly different flavor profile, consider using sweet potatoes instead of regular potatoes. Their natural sweetness balances beautifully with the savory fish filling.
Storing Leftovers
Fish pie with crushed potatoes is one of those dishes that often tastes just as good-if not better-the next day, making it perfect for leftovers. However, because of the delicate nature of the fish and the creamy sauce, proper storage is essential to maintain both its flavor and texture.
1. Storing in the Refrigerator:
Once your fish pie has cooled to room temperature, cover it tightly with either plastic wrap or foil, or store it in an airtight container. It will keep in the fridge for 2-3 days, though you’ll want to eat it sooner rather than later for the best taste and texture. Make sure to reheat it gently to avoid breaking down the creaminess of the sauce or drying out the fish.
2. Freezing Leftovers:
Fish pie freezes remarkably well, making it a great option for meal prep or enjoying at a later date. To freeze:
- Allow the pie to cool completely before transferring it to a freezer-safe container. You can either freeze individual portions or the entire pie.
- Wrap the pie tightly in plastic wrap, followed by a layer of aluminum foil to protect it from freezer burn.
- When freezing individual portions, place parchment paper between each slice to prevent them from sticking together.
- For best results, consume within 3 months of freezing. To reheat, thaw it overnight in the fridge and then bake at a low temperature until heated through. Alternatively, you can reheat from frozen, but it will take a bit longer (around 1.5-2 hours at 350°F/175°C).
3. Reheating Tips:
To reheat fish pie, preheat your oven to 350°F (175°C) and bake it for 20-30 minutes, or until it’s piping hot throughout. If reheating individual portions, use a microwave or oven, but be mindful not to overcook the fish, as it can become tough and dry. For a crispy top, finish the pie off under the broiler for a few minutes.
What To Eat With Mary Berry’s Fish Pie With Crushed Potatoes?
Fish pie with crushed potatoes is a rich, flavorful main course that pairs well with a variety of sides to balance its indulgent nature. Here are some ideas for accompaniments that will elevate the meal:
1. Fresh Green Vegetables:
Green vegetables add freshness and crunch, providing a contrast to the creamy, rich fish pie.
- Steamed Broccoli or Asparagus: Their slight bitterness balances the creamy and savory flavors of the pie, making them an excellent pairing.
- Peas or Green Beans: If you haven’t already included peas in the pie, serve some alongside for a burst of sweetness and color.
- Wilted Spinach: If you want to keep the green theme going, serve some quick-wilted spinach or kale on the side for extra vitamins and a leafy texture.
2. Crisp Salad:
A fresh, tangy salad provides a refreshing contrast to the richness of the pie. Consider a simple mixed leaf salad with:
- Crisp Romaine Lettuce, rocket (arugula), and watercress for peppery notes.
- Cucumber and Tomato: For added crunch and sweetness.
- Lemon Dressing: A bright, zesty lemon vinaigrette can cut through the creaminess of the pie and refresh your palate.
3. Garlic Bread or Crusty Bread:
If you love bread, a side of crispy, buttered garlic bread or a slice of crusty baguette is perfect for dipping into the creamy filling of the fish pie. The bread’s crunchiness offers a satisfying contrast to the soft, comforting texture of the pie.
4. Roasted Potatoes or Chips:
For potato lovers, you can never go wrong with a side of crispy roasted potatoes or chunky chips. Their crisp texture pairs perfectly with the smoothness of the pie. Opt for a lighter seasoning like rosemary, thyme, and sea salt to complement the flavors without overwhelming them.
5. Coleslaw:
A side of tangy coleslaw adds crunch and acidity, which complements the richness of the fish pie. The creamy dressing in coleslaw contrasts nicely with the more delicate flavors of the fish.
Conclusion
Mary Berry’s Fish Pie with Crushed Potatoes is a timeless and comforting dish that can be easily tailored to suit various tastes and dietary preferences. Whether you’re opting for different fish varieties, adding extra vegetables, or switching up the toppings, this recipe is versatile enough to accommodate many variations while retaining its core heartiness and flavor.
Storing leftovers is a breeze, with both refrigeration and freezing options allowing you to enjoy the dish for days to come. And when it comes to sides, the possibilities are endless, from fresh greens to crispy breads and tangy salads-each complementing the creamy, savory pie in its own unique way.
Ultimately, this dish is a crowd-pleaser, perfect for family dinners or casual gatherings, and it’s so adaptable that you can make it your own while preserving its classic charm. Whether you serve it with a side of seasonal vegetables, a salad, or some crispy potatoes, Mary Berry’s Fish Pie remains a comforting meal that’s sure to satisfy every time.
FAQs
What Types Of Fish Are Best For Mary Berry’s Fish Pie With Crushed Potatoes?
Mary Berry recommends using a mix of white fish such as cod, haddock, or pollock, and adding salmon for a rich flavor. These fish are firm and flaky, perfect for the pie. You can also use other types of sustainable fish, but it’s important to choose fish that will hold their shape when cooked.
Can I Make Mary Berry’s Fish Pie With Crushed Potatoes Ahead Of Time?
Yes, this fish pie can be prepared in advance. You can assemble the pie and refrigerate it for up to 24 hours before baking. If you plan to freeze it, it’s best to do so before adding the topping of crushed potatoes. Once assembled and frozen, you can bake it straight from the freezer, but the cooking time will need to be adjusted.
What Can I Substitute For Cream In Mary Berry’s Fish Pie With Crushed Potatoes For A Lighter Version?
To make a lighter version of the pie, you can substitute the cream with a combination of milk and low-fat crème fraîche or Greek yogurt. These alternatives will reduce the fat content while still providing the creamy texture. You could also use a vegetable or chicken stock to make the sauce more flavorful without the richness of cream.
