Mary Berry Fish Pie with Leeks Recipe

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This comforting fish pie with leeks is a classic family supper, full of gentle flavours and a wonderfully creamy texture. Flaky white fish and smoked fish are folded into a silky leek sauce, then finished with a soft, buttery mash. It is a straightforward, homely recipe that suits confident beginners and experienced cooks alike. From start to finish, allow about 1 hour and 15 minutes.

Ingredients

For the Fish Filling

400g mixed white fish fillets, such as cod or haddock, skinned and cut into large chunks
200g smoked haddock, skinned and cut into chunks
1 bay leaf
300ml whole milk
2 medium leeks, trimmed and finely sliced
30g unsalted butter
30g plain flour
100ml double cream
2 tbsp chopped fresh parsley
Salt and freshly ground black pepper

For the Mash Topping

900g floury potatoes, peeled and cut into chunks
40g unsalted butter
3 tbsp warm milk
Salt and freshly ground black pepper

How to Make Mary Berry Fish Pie with Leeks

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 fish: Place the white fish and smoked haddock in a wide saucepan with the bay leaf. Pour over the milk, bring gently to a simmer, then cook for 3 to 4 minutes until the fish is just tender. Lift the fish out with a slotted spoon and set aside. Strain and reserve the milk.
Soften the leeks: Melt the butter in a separate saucepan, add the sliced leeks and cook gently for about 5 minutes until soft but not coloured.
Make the sauce: Stir the flour into the leeks and cook for 1 minute. Gradually add the reserved milk, stirring all the time, until you have a smooth, thick sauce. Stir in the cream and season with salt and pepper.
Assemble the filling: Gently fold the cooked fish into the sauce along with the chopped parsley. Spoon into a large ovenproof dish.
Prepare the mash: Boil the potatoes in salted water for 15 to 20 minutes until tender. Drain well, then mash with the butter and warm milk. Season to taste.
Top and bake: Spoon the mash over the fish filling and gently spread to cover. Bake for 25 to 30 minutes until bubbling around the edges and lightly golden on top.
Rest before serving: Allow the pie to stand for 5 minutes before serving so the filling settles.

Tips

How do I stop the fish from overcooking?

Keep the poaching time short and gentle. The fish will finish cooking in the oven, so it should only be just tender at the first stage.

Can I make the sauce in advance?

Yes, the sauce can be made a few hours ahead. Keep it covered in the fridge and reheat gently before assembling the pie.

What gives the mash a golden top?

Roughing up the surface of the mash with a fork helps it brown beautifully in the oven.

Serving Suggestions

Steamed green beans or peas
Buttered spinach
A simple green salad with lemon dressing

Storage

Room Temperature

Do not leave the fish pie out for more than 2 hours once cooked.

Refrigerator

Store covered in the fridge for up to 2 days. Reheat thoroughly until piping hot.

Freezing

The fully assembled pie can be frozen for up to 3 months. Defrost overnight in the fridge before reheating.

Nutrition

Calories: 520 kcal
Carbohydrates: 42g
Protein: 32g
Fat: 26g
Saturated Fat: 14g
Sodium: 620mg

Nutrition values are estimates and may vary depending on ingredients used.

FAQs

Can I use frozen fish for this pie?

Yes, frozen fish works well. Defrost it fully and pat dry before cooking to avoid excess liquid.

What size dish is best for fish pie?

A medium ovenproof dish around 2 litres capacity gives the ideal depth for the filling and topping.

Can I add prawns or salmon?

You can replace some of the white fish with salmon or cooked prawns for variation.

Is this fish pie suitable for children?

Yes, the flavours are mild and creamy, making it a good choice for the whole family.