Mary Berry’s Haddock Fish Pie is a warm, comforting, and sophisticated twist on the classic British fish pie. Known for her expertise in creating traditional recipes with a contemporary flair, Mary Berry’s take on this dish elevates the humble fish pie with delicate haddock as the star ingredient. The pie features a creamy, velvety sauce enriched with fresh herbs, tender fish, and vegetables, all encased in a golden, buttery mashed potato topping that perfectly balances the flavors.
In essence, this dish is a beautiful fusion of light, flaky fish and rich, comforting potatoes. The haddock, often praised for its mild flavor and firm texture, is a fantastic choice for fish pies because it holds its shape during cooking and has a delicate taste that doesn’t overpower the other ingredients. The addition of a creamy sauce and the indulgent mashed potatoes make it not just a hearty meal, but a dish that feels both homely and elegant-perfect for both weeknight dinners and special occasions.
What makes this particular recipe stand out is Mary Berry’s approach to simplifying the process while ensuring the end result is nothing short of spectacular. She uses straightforward ingredients, clever techniques, and practical advice to help even novice cooks create a dish that tastes like it’s been in the kitchen for hours. If you’re in the mood for a meal that combines tradition and a touch of luxury, this haddock fish pie is sure to satisfy.
Mary Berry’s Haddock Fish Pie Recipe
Ingredients Needed
To recreate Mary Berry’s Haddock Fish Pie, you’ll need a blend of fresh and pantry staple ingredients that work harmoniously to deliver the perfect balance of flavors. Here’s a detailed breakdown of what you’ll need:
For The Filling
- Haddock Fillets (about 500g): The star of the dish! Haddock is ideal for this pie due to its mild, slightly sweet flavor and firm texture. You can opt for fresh haddock fillets or frozen ones, ensuring they are boneless for ease of eating.
- Butter (around 2 tbsp): Butter is essential for making the sauce rich and luxurious. It also helps in sautéing the vegetables, giving them a soft, flavorful base.
- Flour (2 tbsp): This is used to make the roux, the foundation of the creamy sauce. Flour helps thicken the sauce to a perfect consistency.
- Milk (300ml): Whole milk is used to create a smooth, creamy sauce. You can use a mixture of milk and cream for an even richer pie, but whole milk works wonderfully for the right texture.
- Heavy Cream (optional, about 100ml): A touch of cream enhances the richness of the sauce and makes it extra indulgent.
- Onion (1 medium): A finely chopped onion adds sweetness and depth to the filling. Its slight caramelization in the butter helps build layers of flavor.
- Carrot (1 medium): Carrots add sweetness and color to the pie. Their mild taste pairs well with the fish without overpowering it.
- Frozen Peas (100g): For a pop of color and freshness, peas are a traditional addition. They also provide a subtle sweetness to balance the fish.
- Parsley (a handful, chopped): Fresh parsley provides a bright, herby flavor that complements the creaminess of the filling and adds a burst of freshness.
- Seasoning (Salt and Pepper): A simple seasoning of salt and freshly ground black pepper is all you need to bring out the best in the haddock and the sauce.
For The Topping
- Potatoes (about 1kg): Choose starchy potatoes like Maris Piper or King Edward for the mashed potato topping. They mash beautifully and create a smooth, fluffy texture.
- Butter (50g): A generous amount of butter is needed to create the perfect creamy mashed potatoes.
- Milk (100ml): To soften the mashed potatoes and make them smooth, you’ll need some milk, again, whole milk works best.
- Cheddar Cheese (optional, 50g, grated): For a touch of extra flavor, some grated cheddar cheese mixed into the mashed potatoes can add a slight tang and extra richness.
Equipment Needed
For this recipe, you won’t need any complicated kitchen gadgets. Here’s the list of essential tools:
- Ovenproof Dish (about 1.5 liters in capacity): A shallow, rectangular or oval baking dish works best to allow for a generous layer of mashed potatoes and to give the pie a good golden finish.
- Saucepan: You’ll need a medium saucepan for making the creamy sauce. A larger one might also be needed for cooking the potatoes.
- Frying Pan or Skillet: A good-sized frying pan is required to sauté the vegetables (onion, carrot) and cook the fish before mixing them into the pie filling.
- Potato Masher or Ricer: To create the perfect mashed potatoes, a potato masher or ricer is essential to get that smooth, lump-free texture.
- Whisk: A whisk is helpful for making sure the sauce comes together smoothly, especially when incorporating the flour and milk to form the roux.
- Knife and Chopping Board: For chopping the onion, carrot, parsley, and haddock fillets.
Instructions To Make Mary Berry’s Haddock Fish Pie
Making Mary Berry’s Haddock Fish Pie is a step-by-step process that is as enjoyable to make as it is to eat. Follow these detailed instructions for success:
Step 1: Prepare The Potatoes
- Peel the potatoes and cut them into equal-sized chunks. This ensures they cook evenly.
- Boil the potatoes in salted water for around 15-20 minutes, or until they’re fork-tender. Drain them well.
- Mash the potatoes with butter, milk, and a pinch of salt. If you’re using cheese, stir it in now while the potatoes are still hot for a smooth, cheesy finish. Set aside to cool slightly.
Step 2: Cook The Fish
- Preheat your oven to 180°C (350°F).
- In a frying pan, melt the butter over medium heat. Add the haddock fillets and cook for about 4-5 minutes per side, until they are just cooked through.
- Remove the fish from the pan, discard any skin, and flake the flesh into large pieces. Set aside.
Step 3: Prepare The Filling
- In the same pan, add a little more butter and sauté the chopped onion and carrot for 5-7 minutes, until softened and lightly golden.
- Add the flour and cook for 1-2 minutes, stirring constantly to form a roux. Slowly pour in the milk while whisking to create a smooth sauce. Stir in the cream, if using.
- Let the sauce simmer for a few minutes until it thickens to a creamy consistency. Season with salt and pepper to taste.
- Add the flaked haddock, peas, and chopped parsley to the sauce, gently mixing everything together.
Step 4: Assemble The Pie
- Spoon the fish mixture into your ovenproof dish, spreading it evenly across the base.
- Carefully spoon the mashed potatoes on top of the fish mixture, spreading it out with the back of a spoon. Use a fork to create a decorative pattern on top.
- If desired, sprinkle a little extra grated cheese over the top of the mashed potatoes.
Step 5: Bake
- 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.
- Remove from the oven and let it rest for a few minutes before serving.
Tips And Tricks
- Fish Variety: While haddock is the traditional choice, you can experiment with other white fish like cod, pollock, or even salmon for a different flavor. However, be mindful of the fish’s texture as some may be more delicate than haddock.
- Creaminess: For an extra creamy filling, you can replace some of the milk with double cream or add a dollop of crème fraîche to the sauce.
- Vegetable Variations: If you want to make the pie even more vibrant, you can add other vegetables like leeks, celery, or spinach. Just sauté them along with the onion and carrot.
- Make Ahead: This fish pie is perfect for preparing in advance. You can assemble it, cover it with plastic wrap, and refrigerate it for up to a day before baking.
- Golden Top: For a perfectly golden, crispy topping, brush the mashed potatoes with a little melted butter or oil before baking.
Mary Berry’s Haddock Fish Pie is a truly comforting dish that combines simplicity with sophistication. The delicate haddock and creamy sauce are beautifully complemented by the buttery mashed potatoes, making it the perfect meal for any occasion. Whether you’re feeding the family or hosting a dinner party, this recipe offers a reliable way to serve up a hearty, satisfying dish that will please everyone at the table. The beauty of this pie is in its versatility-while it stays true to its traditional roots, you can make subtle changes to suit your taste. With Mary Berry’s guidance, you can confidently recreate this comforting classic, bringing a touch of British culinary tradition into your home.
Easy Recipe Variations For Mary Berry’s Haddock Fish Pie
Mary Berry’s haddock fish pie is a deliciously creamy, comforting dish that’s perfect for family meals, but sometimes you might want to switch things up. Luckily, this recipe is versatile, allowing for various tweaks and substitutions that can enhance the flavor or accommodate dietary preferences. Here are some easy recipe variations that can give Mary Berry’s classic haddock fish pie a new twist:
1. Add a Crunchy Topping with Crushed Crackers or Potato Chips
While the classic recipe calls for a mashed potato topping, you can add extra texture by incorporating crushed crackers, or even potato chips (crisps), on top of the mashed potatoes. The crunch of the crackers or chips contrasts wonderfully with the creamy filling, creating a satisfying contrast that’s hard to resist. Try using a buttery cracker or flavored chips like sour cream and onion for an added kick.
2. Try Different Fish
Haddock is the traditional choice for Mary Berry’s pie, but you can easily swap it out for other types of fish. Cod, pollock, or even a mixture of salmon and smoked mackerel can work well in this recipe. For those who enjoy a slightly richer fish, salmon adds a luxurious, buttery texture, while smoked mackerel will infuse the dish with a delightful smoky flavor. You can also use shellfish like prawns or scallops, which pair beautifully with the creamy sauce.
3. Make it Low-Carb with Cauliflower Mash
For a low-carb alternative to the classic mashed potatoes, try making a cauliflower mash instead. Cauliflower mash is a lighter and healthier option, yet still provides the creaminess that contrasts perfectly with the rich fish filling. Simply steam cauliflower florets, mash them with a bit of butter and cream (or a dairy-free alternative), and top your fish pie for a deliciously indulgent but lighter version.
4. Add Vegetables for Extra Nutrients
While Mary Berry’s haddock fish pie already contains a good helping of vegetables, you can easily make it more colorful and nutritious by adding extras like peas, spinach, or carrots. Adding spinach will give the dish an extra layer of flavor and a pop of green. You can also blend the vegetables into the sauce for a smoother texture or leave them in larger chunks for more bite.
5. Spice Things Up with Herbs and Seasonings
If you like your food with a bit of a kick, consider spicing up the sauce. A pinch of cayenne pepper or paprika can bring warmth to the creamy sauce. Fresh herbs like dill, parsley, or thyme can add aromatic freshness that pairs wonderfully with the fish. For those who enjoy bold flavors, a dash of mustard or Worcestershire sauce can bring an extra zing to the sauce.
6. Dairy-Free or Vegan Alternatives
For a dairy-free or vegan version of Mary Berry’s haddock fish pie, you can substitute the milk and cream in the sauce with plant-based alternatives such as oat milk or coconut milk. Use a dairy-free butter for the mashed potatoes and choose a vegan fish substitute (like soy-based or plant-based ‘fish’ fillets) to make the recipe completely plant-based. Nutritional yeast can replace the cheesy flavor typically added to the mashed potatoes.
Storing Leftovers
Mary Berry’s haddock fish pie is one of those dishes that’s just as comforting the next day, if not better! Storing leftovers properly ensures that the flavors develop and that you can enjoy it for another meal without any loss in quality. Here’s how you can store and reheat your fish pie to keep it tasting fresh and delicious:
1. Storing in the Refrigerator
After enjoying your fish pie, allow it to cool completely before storing it in an airtight container. Fish pie typically keeps for about 2-3 days in the fridge. Make sure to refrigerate it within two hours of cooking to prevent any bacterial growth. If you plan to have leftovers the following day, simply scoop out the portion you need, cover the remaining pie, and keep it tightly sealed.
2. Freezing Leftovers
If you’re looking to store your haddock fish pie for a longer period, freezing is an excellent option. Let the pie cool fully before wrapping it tightly in plastic wrap, followed by aluminum foil to prevent freezer burn. You can also transfer the pie to a freezer-safe container, but make sure to leave a little space at the top to allow for expansion as it freezes. Fish pie can be frozen for up to 3 months, though the texture of the potatoes may change slightly when reheated.
3. Reheating Tips
To reheat the pie, it’s best to do so in the oven for an even and crispy finish. Preheat your oven to 350°F (175°C) and place the pie in an oven-safe dish. Cover the pie with foil to keep the moisture in and bake for around 20-25 minutes if refrigerated, or 45 minutes if frozen. For a crispier top, remove the foil during the last 5-10 minutes of baking. Alternatively, if you’re in a rush, you can reheat individual portions in the microwave, but the texture of the topping may not be as crisp.
4. Avoid Reheating Multiple Times
It’s always best to only reheat leftovers once. Repeatedly reheating the pie can affect both the taste and texture. If you’ve stored leftovers in multiple smaller portions, reheat only what you plan to eat. If you have a large quantity to finish, consider sharing or giving some away!
What To Eat With Mary Berry’s Haddock Fish Pie?
Haddock fish pie is a hearty and satisfying dish on its own, but pairing it with the right side dishes can elevate the entire meal, bringing in balance and extra layers of flavor. Here are some great options to serve alongside Mary Berry’s haddock fish pie:
1. A Fresh Green Salad
A crisp, fresh salad provides the perfect contrast to the richness of the fish pie. The freshness of ingredients like mixed greens, rocket (arugula), cucumber, and cherry tomatoes can cut through the creaminess and provide a refreshing contrast. Consider adding a light vinaigrette or lemon dressing for an extra zing. A salad with a tangy dressing helps balance the heaviness of the pie and refreshes your palate.
2. Buttered Greens
Simple, buttered greens, such as steamed spinach, kale, or broccoli, make for a healthy and nutritious side. These vegetables add a nice touch of bitterness that complements the richness of the pie. You can also opt for green beans or peas, which have a sweetness that pairs well with the savory fish filling. Just steam or lightly sauté the greens with some butter and seasoning for a flavorful side.
3. Crusty Bread
For those who love to dip, a thick slice of crusty bread or warm rolls is a great side. The bread soaks up the creamy sauce from the fish pie and adds a comforting texture. You could even serve it with a little butter or a garlic-infused butter for added flavor. If you want something with a bit more flair, opt for a fresh sourdough loaf.
4. Roasted Root Vegetables
Roasted root vegetables like carrots, parsnips, and sweet potatoes are a fantastic choice to add a bit of sweetness and depth to your meal. These vegetables can be seasoned with herbs like rosemary and thyme, creating a wonderful earthy balance against the richness of the pie. The caramelized edges of roasted vegetables bring out their natural sugars, offering a contrast to the savory fish filling.
5. Mashed Peas with Mint
For a classic British twist, serve your fish pie with mashed peas, seasoned with a hint of mint. The mashed peas provide both color and freshness to the dish, offering a slight sweetness that pairs wonderfully with the creamy sauce. Adding mint gives the dish a refreshing burst that complements the fish.
Conclusion
Mary Berry’s haddock fish pie is a timeless, comforting dish that combines the delicate flavors of fish with creamy sauce and buttery mashed potatoes. With a few simple variations, this classic recipe can be tailored to suit your tastes or dietary needs, offering endless possibilities for delicious twists. Whether you add crunchy toppings, experiment with different types of fish, or switch up the side dishes, this dish will always be a crowd-pleaser.
Storing leftovers properly ensures you can enjoy the pie for days to come, and reheating it preserves the integrity of the dish. Pair it with fresh salads, roasted vegetables, or mashed peas for the perfect meal. Whether served as a weeknight dinner or for a special occasion, Mary Berry’s haddock fish pie is always a comforting and delicious choice that’s sure to leave everyone satisfied.
FAQs
What Ingredients Are Needed For Mary Berry’s Haddock Fish Pie?
To make Mary Berry’s haddock fish pie, you will need the following ingredients: 600g haddock fillets (skinless and boneless), 50g butter, 1 onion, finely chopped, 1 tablespoon plain flour, 300ml milk, 150ml double cream, 1 teaspoon Dijon mustard, 2 boiled eggs, peeled and chopped, 150g frozen peas, 800g mashed potatoes (about 4-5 medium potatoes), salt and pepper to taste, and some grated cheese for the topping.
How Do I Make The Sauce For Mary Berry’s Haddock Fish Pie?
For the sauce, melt butter in a pan, then sauté the chopped onion until soft. Add the flour and cook for about 1 minute, stirring constantly to make a roux. Gradually pour in the milk while whisking to avoid lumps. Stir in the cream and Dijon mustard, cooking until the sauce thickens, then season with salt and pepper. Once the sauce has thickened, remove it from the heat and gently fold in the fish, boiled eggs, and peas.
Can I Make Mary Berry’s Haddock Fish Pie In Advance?
Yes, you can prepare the fish pie in advance! After assembling the pie, you can cover it and refrigerate it for up to 24 hours before baking. If you choose to freeze it, you can freeze the pie before baking. Just ensure it’s well wrapped in cling film and foil to avoid freezer burn. When you’re ready to bake, thaw it in the fridge overnight and then bake according to the recipe instructions.
