Mary Berry’s Fish Pie Recipe [GUIDE]

Mary Berry’s Fish Pie is a comforting, classic British dish that beautifully marries delicate fish with a rich, creamy sauce, all encased in a fluffy, golden mashed potato topping. As one of the UK’s most beloved television chefs, Mary Berry has become synonymous with homey, comforting recipes that appeal to both seasoned cooks and beginners. Her fish pie is no exception. A hallmark of British cooking, this pie combines the best of seafood with a hearty, satisfying element-perfect for cozy dinners or special occasions.

Mary Berry’s version of the dish stands out for its balance of flavor and texture. It’s a versatile recipe, allowing you to use a variety of fish, from cod to haddock to salmon, and even shellfish like prawns or scallops. The creamy sauce, usually made from a base of butter, flour, milk, and cream, is smooth and velvety, enveloping the fish in a comforting embrace. And the crowning glory is the mashed potato topping-fluffy and golden-brown on top, with a slight crispiness to contrast the soft filling beneath. It’s the kind of dish that combines nostalgia with elegance, bringing joy to anyone who sits down to eat it.

Mary Berry’s Fish Pie Recipe

Ingredients Needed

To make Mary Berry’s Fish Pie, you’ll need a selection of fresh ingredients. These include fish, vegetables, dairy, and seasonings, each contributing to the dish’s characteristic flavor and creamy texture. Here’s a breakdown of the essential components:

1. Fish

   • White Fish: Cod, haddock, and pollock are commonly used for their mild flavor and flaky texture. Freshness is key, so if you can, opt for sustainably sourced, fresh fillets.
   • Salmon: For added richness and flavor, salmon is often included in the mix. It brings a slightly oily texture that complements the other fish.
   • Prawns/Shellfish (Optional): Mary Berry often includes prawns in her recipe to add variety, but this is optional depending on your preference.

2. Vegetables

   • Onion: A finely chopped onion is essential for the base of the sauce, adding depth to the overall flavor.
   • Leeks (Optional): Leeks bring a subtle sweetness that blends well with the fish, though they are not always used in every variation.
   • Carrots (Optional): Some versions of the recipe include chopped carrots for added color and texture.

3. Dairy

   • Butter: For the sauce and for sautéing the vegetables. It adds richness and a velvety texture to the sauce.
   • Milk: Whole milk is typically used for the sauce, contributing to the creamy consistency.
   • Double Cream: To enhance the richness of the sauce, double cream (heavy cream) is often added.
   • Cheddar Cheese (Optional): Grated cheese can be added to the mashed potato topping for extra flavor.

4. Seasonings

   • Flour: Used to make a roux for the sauce, helping thicken it.
   • Salt and Pepper: For seasoning the filling and the mashed potatoes.
   • Nutmeg: A hint of nutmeg in the sauce adds warmth and a slight aromatic note, which complements the fish beautifully.
   • Fresh Parsley or Dill: For garnish and a pop of color.

5. For The Topping

   • Potatoes: A good floury potato like Maris Piper or King Edward is ideal for mashing. They’ll yield a smooth, creamy mash that can be spread evenly on top of the pie.
   • Egg Yolk: Often added to the mashed potato to give it a golden, glossy finish when baked.
   • Butter and Milk (for mashing): To make the mashed potatoes silky and smooth.

Equipment Needed

You don’t need anything too fancy for this dish, but there are a few key pieces of equipment that will make the process easier and more efficient. Here’s a list of what you’ll need:

1. Large Saucepan: For making the sauce and cooking the fish. A deep, heavy-bottomed pan is ideal to prevent burning and ensure even cooking.
2. Baking Dish: A large ovenproof dish to hold the pie, preferably deep enough to accommodate the layers of fish and creamy sauce, with plenty of room for the mashed potato topping to puff up and crisp.
3. Potato Masher or Ricer: To mash the potatoes to a smooth, lump-free consistency. If you want an extra creamy finish, a potato ricer will give you the most silky results.
4. Whisk: To help create a smooth sauce, especially when making the roux (butter and flour mixture). A whisk also helps when you’re combining the milk and cream into the roux to avoid lumps.
5. Knife and Chopping Board: For preparing the vegetables and fish. A sharp knife will help you slice through the fish fillets and chop the onions and leeks neatly.
6. Colander or Sieve (Optional): For draining the fish once it’s been cooked or poached, if needed.

Instructions To Make Mary Berry’s Fish Pie

Making Mary Berry’s Fish Pie is straightforward, but like all great recipes, it involves a few careful steps to ensure it turns out just right. Here’s how you can make it:

1. Prepare The Fish

   • Begin by poaching the fish in a pan with milk, butter, and a pinch of salt. Gently simmer until the fish is cooked through and flakes easily with a fork. Once done, remove the fish from the milk and set both aside.

2. Make The Sauce

   • In the same pan, melt some butter over medium heat. Add chopped onions (and leeks, if using) and sauté until softened.
   • Sprinkle in the flour and stir constantly to make a roux. Let it cook for a minute or two, then gradually pour in the reserved milk (from poaching the fish), whisking to avoid lumps.
   • Add the double cream and bring the sauce to a simmer, thickening it. Season with salt, pepper, and a little nutmeg for a touch of warmth.
   • Gently fold the cooked fish into the sauce, along with any cooked vegetables you’re using (peas, carrots, etc.).

3. Prepare The Mash

   • Peel and chop the potatoes into even chunks, then cook them in salted boiling water until tender. Drain well, then mash with butter, milk, and egg yolk for a smooth, creamy texture. Season to taste with salt and pepper.

4. Assemble The Pie

   • Transfer the fish mixture into a large baking dish. Spread the mashed potatoes on top, ensuring it covers the fish evenly. You can use a fork to roughen up the top for a golden, crispy finish when baking.

5. Bake

   • Preheat the oven to 200°C (180°C fan) or 400°F.
   • Place the assembled pie in the oven and bake for 20-25 minutes, or until the topping is golden brown and the filling is bubbling.

6. Serve

   • Once the pie is baked, let it sit for a few minutes before serving to allow it to set slightly. Garnish with fresh parsley or dill for a burst of color and freshness.

Tips And Tricks

1. Use Fresh Fish: Fresh fish really makes a difference in the final flavor of the pie. If you can, buy fillets from a trusted fishmonger or opt for sustainably sourced frozen fish.
2. Make Ahead: This dish can be made ahead of time and stored in the fridge for up to 24 hours before baking. In fact, some people even say it tastes better the next day, as the flavors have time to meld together.
3. Cheese Topping: For an added richness, sprinkle some grated cheese (like cheddar) on top of the mashed potato before baking. This will create a beautifully golden, cheesy crust.
4. Herb Variations: Fresh herbs like parsley, dill, or chives can add a fragrant note to the dish. Experiment with adding them to the sauce or as a garnish.
5. Thicken the Sauce: If you find the sauce too runny, simply simmer it a little longer to reduce, or mix a teaspoon of cornstarch with cold water and stir it into the sauce to thicken it.

Mary Berry’s Fish Pie is a true British classic, beloved for its combination of delicate fish, rich sauce, and comforting mashed potato topping. With simple ingredients and a straightforward method, it’s a dish that can be enjoyed by all skill levels in the kitchen. Whether you’re serving it for a family dinner or a more formal gathering, this fish pie delivers on both flavor and satisfaction. With a few helpful tips-like using fresh fish and adding cheese for a crispy topping-you can elevate this classic even further. It’s the kind of recipe that feels like a warm hug on a plate and is sure to become a favorite in your own kitchen.

Easy Recipe Variations For Mary Berry’s Fish Pie

Mary Berry’s Fish Pie is a classic comfort food that’s beloved for its rich, creamy sauce and tender fish filling, topped with fluffy mashed potatoes. It’s an all-around satisfying dish, but what if you want to switch things up or add your own twist? There are countless ways to personalize this recipe, whether you’re looking for a healthier version, a boost of flavor, or just a different texture. Here are some creative and easy variations you can try:

1. Add a Touch of Spice:

If you like a bit of heat, consider spicing up the base of the fish pie. A small amount of chili flakes or a dash of cayenne pepper can give the dish a wonderful warmth without overpowering the delicate fish. You can also use a bit of smoked paprika for a smoky undertone that pairs beautifully with the creamy sauce.

2. Incorporate More Veggies:

Mary’s classic version includes peas, but you can up the veggie quotient to make the pie even more nutritious and colorful. Try adding finely chopped spinach, carrots, leeks, or celery into the filling. These vegetables will add texture and bring a fresh flavor to the dish. If you’re keen on greens, try wilted kale or Swiss chard for a nutrient boost.

3. Experiment with Fish Varieties:

While Mary Berry’s recipe often features a mix of white fish (like cod or haddock) and salmon, you can easily tailor the fish selection based on your preferences. For a more luxurious version, try using smoked haddock, lobster, or even prawns. If you’re looking for a budget-friendly option, canned tuna can be used, though it will slightly alter the texture and flavor.

4. Try a Crispy Topping:

While mashed potatoes form the traditional topping for Mary Berry’s fish pie, why not try something a little different? You can add grated cheese (cheddar, Gruyère, or Parmesan) to the mashed potatoes before spreading them over the filling to create a cheesy crust. Alternatively, top it with breadcrumbs mixed with melted butter for a golden, crunchy layer that contrasts perfectly with the creamy filling.

5. Vegan or Dairy-Free Versions:

For a plant-based twist, you can make a vegan version of the fish pie. Instead of fish, use plant-based ‘fish’ alternatives made from tofu or jackfruit, or opt for a hearty vegetable filling like mushrooms, zucchini, and carrots. Replace the butter and cream with coconut milk or a vegan cream substitute, and use dairy-free mashed potatoes made with olive oil or plant-based butter.

6. Herby Flavors:

Adding fresh herbs to the filling and topping can take your fish pie to the next level. Dill, parsley, chives, or thyme are excellent choices. Dill pairs wonderfully with fish, while parsley brings freshness to the rich sauce. Add a handful of chopped herbs directly into the sauce or sprinkle them on top of the mashed potatoes before baking.

Storing Leftovers

One of the many great things about Mary Berry’s Fish Pie is that it often tastes just as good the next day, making it an excellent choice for meal prepping or making extra for later. But how do you store and reheat it properly to maintain its delicious texture and flavor?

1. Cooling and Storing:

Before storing your fish pie, allow it to cool completely at room temperature. This prevents condensation from forming inside the container, which can make the potatoes soggy. Once cooled, transfer any leftovers to an airtight container. If the fish pie was made in a baking dish, it’s best to cover it tightly with foil or plastic wrap before refrigerating.

2. Refrigeration:

You can store your fish pie in the fridge for up to 2-3 days. Be sure to refrigerate it within two hours of cooking to ensure safety. The creamy filling and mashed potatoes will firm up as it cools, but when reheated, it should retain its delicious consistency.

3. Freezing:

Fish pie can also be frozen, though it’s best to freeze it before baking if possible. Assemble the pie as usual, but instead of baking it, cover it tightly with plastic wrap and foil, then pop it in the freezer. It can be stored for up to 3 months. When you’re ready to eat, defrost it in the fridge overnight, then bake it in the oven at 180°C (350°F) for 30-40 minutes until bubbling and golden. If you freeze the pie after baking, reheat it thoroughly in the oven, as the microwave can sometimes affect the texture of the topping.

4. Reheating:

To reheat your fish pie, the best method is in the oven. Preheat the oven to 180°C (350°F) and cover the pie with foil to prevent the top from burning. Bake for 20-30 minutes if it’s refrigerated, or 40-50 minutes if frozen. If you’re in a rush, the microwave works too, but the crust may not be as crisp. In that case, it’s a good idea to transfer it to a baking dish afterward and place it under the grill for a few minutes to crisp the topping.

What To Eat With Mary Berry’s Fish Pie?

A rich and hearty dish like Mary Berry’s Fish Pie often stands well on its own, but there are a variety of side dishes that can complement it beautifully. Whether you’re looking for something fresh, light, or a bit more indulgent, here are a few great options to pair with your fish pie:

1. Green Salad:

A simple, crisp green salad can help cut through the richness of the fish pie. Opt for a mix of arugula, spinach, or watercress for peppery notes. Add a light vinaigrette to bring some acidity and freshness to the meal, which will balance out the creamy sauce. Cucumber, radishes, and a few slices of avocado will also make for a delicious and refreshing addition.

2. Roasted Vegetables:

Roasted vegetables are a fantastic side because they bring a caramelized sweetness that pairs well with the savory, creamy fish filling. Roasted carrots, parsnips, or cauliflower can add depth to the meal. A drizzle of olive oil and a sprinkle of rosemary or thyme will elevate the flavor.

3. Garlic Bread or Crusty Bread:

If you’re craving something indulgent, a slice of buttery garlic bread or a crusty baguette is perfect for mopping up any leftover sauce from the fish pie. The crunch of the bread contrasts beautifully with the smoothness of the pie, and the garlic adds a fragrant kick.

4. Peas or Beans:

Though peas are often included in fish pie recipes, serving a side of sautéed or steamed peas (perhaps with a bit of mint) can add an extra burst of color and flavor. Alternatively, broad beans or green beans dressed with lemon and olive oil can offer a lighter side that doesn’t overpower the main dish.

5. Mashed Sweet Potatoes:

For an alternative to regular mashed potatoes, consider serving your fish pie with mashed sweet potatoes. They add a subtle sweetness and depth of flavor that pairs beautifully with the savory pie. A hint of butter, cream, or even a dash of cinnamon or nutmeg will make them even more irresistible.

Conclusion

Mary Berry’s Fish Pie is a dish that has withstood the test of time, earning a place in kitchens around the world for its comforting, creamy nature and versatile ingredients. Whether you stick with the classic recipe or experiment with variations to suit your tastes, this dish is always a winner. From swapping in different fish and vegetables to giving the mashed potato topping a cheesy or crispy twist, the possibilities are endless. Plus, its easy-to-store leftovers make it a practical choice for busy days, and pairing it with simple sides like green salad, roasted vegetables, or garlic bread makes for a satisfying, balanced meal. Whether you’re feeding a family, entertaining friends, or simply enjoying a cozy dinner for yourself, Mary Berry’s Fish Pie will continue to be a timeless favorite that brings warmth and flavor to every table.

FAQs

What Types Of Fish Are Best For Mary Berry’s Fish Pie Recipe?

Mary Berry recommends using a mix of white fish, such as cod, haddock, and pollock, to achieve a well-balanced flavor and texture. You can also include salmon or smoked haddock for added richness and depth. The key is to choose firm, flaky fish that will hold up well during baking.

Can I Make Mary Berry’s Fish Pie Ahead Of Time?

Yes, Mary Berry’s fish pie can be prepared in advance. You can assemble the pie, then cover it and store it in the fridge for up to 24 hours before baking. Alternatively, you can freeze it before cooking-just be sure to thaw it completely in the fridge overnight before baking. This makes it a convenient dish for meal prep or entertaining.

What Is The Secret To A Creamy Sauce In Mary Berry’s Fish Pie?

The secret to a creamy sauce lies in using a roux base made with butter and flour, followed by the addition of milk and cream. For extra richness and depth, some recipes suggest adding a touch of Dijon mustard or white wine. Stirring constantly while cooking ensures the sauce remains smooth and velvety without lumps.