There’s nothing quite like a warm, comforting fish pie on a chilly evening, and this Mary Berry fish pie recipe is a true classic. With its rich, creamy filling and golden, crispy mashed potato topping, it brings a taste of home to every bite. Whether you’re cooking for family or entertaining guests, this dish is a guaranteed crowd-pleaser.
Inspired by Mary Berry’s simple and delicious approach, this fish pie is packed with tender white fish and salmon in a smooth, velvety sauce. The combination of flavors and textures makes it a timeless favorite. Serve it with a side of fresh greens or peas, and you have the perfect hearty meal that’s both easy to make and incredibly satisfying.
You can also try our King Prawn Butterfly Recipe.
Mary Berry Fish Pie Recipe
Ingredients:
For the filling:
- 400g white fish (cod, haddock, or pollock)
- 200g salmon, skinless and boneless
- 500ml milk
- 1 bay leaf
- 1 small onion, chopped
- 2 tbsp butter
- 2 tbsp plain flour
- 100ml double cream
- 1 tsp Dijon mustard
- Salt and black pepper to taste
- Handful of fresh parsley, chopped
For the topping:
- 700g potatoes, peeled and chopped
- 50g butter
- 100ml warm milk
- 100g cheddar cheese, grated (optional)
Instructions:
- Cook the Fish:
In a saucepan, add the fish, milk, bay leaf, and onion. Bring to a gentle simmer and cook for 5-7 minutes until the fish is flaky. Remove the fish and set aside. Strain the milk and keep it for the sauce. - Make the Sauce:
In a pan, melt butter over low heat. Stir in flour and cook for 1-2 minutes. Gradually add the reserved milk, stirring continuously to avoid lumps. Once thickened, add cream, mustard, salt, pepper, and parsley. Gently fold in the cooked fish. - Prepare the Mash:
Boil the potatoes until tender, then drain and mash with butter and warm milk. Season with salt and mix until smooth. - Assemble the Pie:
Preheat the oven to 200°C (400°F). Pour the fish mixture into a baking dish. Spread the mashed potatoes on top, smoothing it with a fork. Sprinkle grated cheese if using. - Bake:
Bake for 20-25 minutes until golden and bubbling. Let it cool slightly before serving.
Serving Suggestion:
Enjoy this creamy fish pie with steamed greens or peas for a complete meal.
This easy Mary Berry fish pie recipe is perfect for family dinners and special occasions. Try it today for a delicious homemade classic!
Mary Berry Fish Pie Recipe | Easy & Creamy Comfort Food
Recipe Tips & Dietary Information
Tips for the Best Fish Pie:
- Use Fresh or Frozen Fish: If using frozen fish, make sure to thaw and pat dry before cooking to avoid excess water in the sauce.
- Prevent Lumps in the Sauce: Stir constantly while adding milk to the roux (butter and flour mixture) to achieve a smooth, creamy texture.
- Crispy Topping: For extra crispiness, use a fork to rough up the mashed potatoes before baking or sprinkle with breadcrumbs.
- Customize the Fish Mix: Combine different types of fish like haddock, cod, or salmon for a richer flavor. Smoked fish adds a delicious depth.
- Make it Ahead: Assemble the fish pie in advance, store it in the fridge, and bake when ready. You can also freeze it before baking for up to a month.
Allergy Information:
⚠️ Contains:
- Dairy (Milk, Butter, Cream, Cheese) – Not suitable for those with lactose intolerance or dairy allergies.
- Gluten (Flour) – Substitute with cornstarch or gluten-free flour for a gluten-free option.
- Fish – Not suitable for those with seafood allergies.
Dietary Considerations:
✅ Gluten-Free Option: Replace flour with gluten-free flour or cornstarch.
✅ Dairy-Free Option: Use dairy-free butter, plant-based milk, and omit cheese.
✅ Low-Carb Alternative: Swap mashed potatoes for mashed cauliflower for a lower-carb version.
✅ Pescatarian-Friendly: This recipe is perfect for pescatarians.
By adjusting ingredients, you can easily tailor this Mary Berry Fish Pie Recipe to suit your dietary needs while keeping it just as delicious!
Ingredients
For the filling:
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 2786kcal
- % Daily Value *
- Total Fat 156g240%
- Total Carbohydrate 163g55%
- Protein 180g360%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Frequently Asked Questions
A watery fish pie is usually caused by excess moisture from frozen fish or undercooked sauce. Always pat fish dry before cooking and thicken the sauce properly.
Yes! Assemble the fish pie, cover it, and refrigerate overnight. Bake it fresh the next day, adding an extra 10 minutes to the cooking time if baking from cold.
Ensure your sauce is thick before adding it to the dish. Use a roux (butter and flour mixture) or a cornstarch slurry to create a smooth, rich consistency.
Strain excess liquid from cooked fish and let the sauce cool slightly before assembling. Avoid overcooking fish in milk, as it releases more water.
Bake at 200°C (400°F) for 20-25 minutes until the top is golden and the filling is bubbling. If baking from chilled, extend cooking time by 10 minutes.
Adding boiled eggs is optional but traditional in some recipes. They provide extra texture and flavor, making the dish heartier.
Let the filling cool before adding mashed potatoes. This prevents sinking by ensuring a firmer base. You can also pipe or spoon the mash carefully on top.