Mary Berry Fish Pie with Crushed Potatoes Recipe

This comforting fish pie is a classic family favourite, made with tender chunks of fish in a creamy parsley sauce and finished with rustic crushed potatoes. The topping is lighter than mash, with crisp edges and a soft centre that soaks up the sauce beautifully. It is straightforward to prepare, reassuringly traditional, and perfect for a relaxed supper. From start to finish, it takes about 1 hour and 15 minutes.

Ingredients

For the fish filling

• 400g white fish fillets such as cod or haddock, skinless
• 200g salmon fillet, skinless
• 300ml full-fat milk
• 1 small onion, halved
• 1 bay leaf
• 30g unsalted butter
• 30g plain flour
• 2 tbsp double cream
• 2 tbsp chopped fresh parsley
• Salt and freshly ground black pepper

For the crushed potato topping

• 1kg floury potatoes, peeled and cut into chunks
• 50g unsalted butter
• 2 tbsp milk
• Salt and freshly ground black pepper

How to Make Mary Berry Fish Pie with Crushed Potatoes

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle of the oven so the pie cooks evenly and the topping colours nicely.
• Cook the potatoes: Place the potatoes in a large pan of salted water, bring to the boil, and cook for 15 to 18 minutes until tender. Drain well, then crush roughly with the butter and milk. Season and set aside.
• Poach the fish: Put the milk, onion, and bay leaf into a wide saucepan. Bring just up to the boil, add the fish, cover, and gently simmer for 5 minutes until just cooked. Lift out the fish, flake into large pieces, and strain the milk.
• Make the sauce: Melt the butter in a saucepan, stir in the flour, and cook for 1 minute. Gradually whisk in the reserved milk until smooth and thick. Stir in the cream and parsley, then season well.
• Assemble the pie: Gently fold the fish into the sauce and spoon into an ovenproof dish. Scatter the crushed potatoes over the top, leaving a rough texture for crispness.
• Bake: Bake for 25 to 30 minutes until bubbling and golden on top. Leave to stand for 5 minutes before serving.

Tips for the Best Fish Pie

How do I stop the sauce becoming watery?

Make sure the sauce is thick before adding the fish, and allow the pie to rest briefly after baking so it can settle.

Can I make this ahead of time?

Yes, assemble the pie completely, cover, and chill for up to 24 hours. Bake when needed, allowing a few extra minutes.

What potatoes work best?

Floury potatoes such as Maris Piper or King Edward give the best light, crushed topping.

Serving Suggestions

• Steamed green beans or peas
• Buttered spinach
• A simple green salad

Storage

Room temperature

Let the pie cool, then keep covered for up to 2 hours.

Refrigerator

Store in an airtight container for up to 2 days. Reheat thoroughly before serving.

Freezing

Freeze well wrapped for up to 3 months. Defrost overnight in the fridge before reheating.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 42g
• Protein: 34g
• Fat: 26g
• Saturated Fat: 14g
• Sodium: 420mg

Nutrition values are estimates and may vary.

FAQs

Mary Berry Fish Pie with Crushed Potatoes Recipe

Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

Classic Mary Berry fish pie with creamy sauce and a rustic crushed potato topping. Comforting, traditional, and perfect for family meals.

Ingredients

• White fish and salmon fillets

• Milk, butter, and flour

• Potatoes and cream

• Fresh parsley and seasoning

Directions

• Prepare oven and potatoes.
• Poach fish and make sauce.
• Assemble pie with crushed potatoes.
• Bake until golden and bubbling.