Mary Berry Fish Pie with Prawns Recipe

This comforting fish pie with prawns is a true British classic, gently creamy with a rich seafood flavour and a beautifully golden mash topping. It is satisfying without being heavy and feels just as suitable for a cosy family supper as it does for a relaxed weekend lunch. The recipe is straightforward and well suited to confident beginners. From start to finish, it takes around 1 hour and 10 minutes.

Ingredients

For the mashed potato topping

• 600g floury potatoes, peeled and chopped
• 50g unsalted butter
• 3 tablespoons milk
• Salt and freshly ground black pepper

For the fish filling

• 300g white fish fillets, cut into large chunks
• 150g raw king prawns, peeled and deveined
• 1 small onion, finely chopped
• 40g butter
• 40g plain flour
• 450ml full-fat milk
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon lemon juice

How to Make Mary Berry Fish Pie with Prawns

• Prepare the oven: Preheat the oven to 200°C or 180°C fan. Place a shelf in the middle so the pie cooks evenly and the topping colours nicely.
• Cook the potatoes: Boil the potatoes in salted water for 15 minutes or until soft. Drain well and mash with butter and milk until smooth.
• Make the sauce: Melt the butter in a saucepan, add the onion and cook gently until soft. Stir in the flour and cook briefly, then slowly whisk in the milk.
• Finish the filling: Simmer until thickened, season well, then stir in parsley and lemon juice. Gently fold in the fish and prawns.
• Assemble and bake: Spoon the filling into the dish, spread the mash over the top and bake for 40 to 45 minutes until golden and bubbling.

Tips

How do I prevent a watery fish pie?

Make sure the sauce is thick before adding the fish and always drain the potatoes thoroughly before mashing.

Can I add cheese to the topping?

A light sprinkle of mature cheddar adds flavour, but keep it minimal so it does not overpower the fish.

What fish works best?

Cod, haddock or pollock are ideal as they hold their shape and have a mild flavour.

Serving Suggestions

• Steamed green beans or peas
• Buttered carrots
• A crisp green salad

Storage

Room temperature

Allow to cool slightly before serving. Do not leave at room temperature for more than 2 hours.

Refrigerator

Store covered in the fridge for up to 2 days and reheat thoroughly.

Freezing

Freeze fully cooled portions for up to 3 months. Defrost overnight in the fridge before reheating.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 38g
• Protein: 32g
• Fat: 26g
• Saturated fat: 14g
• Sodium: 620mg

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

FAQs

Mary Berry Fish Pie with Prawns Recipe

Recipe by Milli RoseCourse: Main CourseCuisine: BritishDifficulty: Easy

Servings

4

people

Prep time

25

minutes

Cooking time

45

minutes

Total time

70

minutes

Calories

520

kcal

1

hour 

10

minutes

A comforting Mary Berry-style fish pie made with tender white fish, juicy prawns and a creamy parsley sauce, topped with fluffy mashed potatoes.

Ingredients

• 600g floury potatoes, peeled and chopped

• 50g unsalted butter

• 3 tbsp milk

• 300g white fish fillets, skinned and cut into chunks

• 150g raw king prawns, peeled

• 40g butter

• 40g plain flour

• 450ml full-fat milk

• 1 small onion, finely chopped

• 2 tbsp chopped fresh parsley

• Salt and black pepper

• 1 tsp lemon juice

• Butter, for greasing

• Grated cheddar cheese, optional

Directions

• Preheat the oven to 200°C (180°C fan) and lightly grease an ovenproof dish.
• Cook the potatoes in salted boiling water until tender, then drain well.
• Mash the potatoes with butter and milk until smooth and creamy. Season to taste.
• Melt butter in a saucepan, add onion and cook gently until softened.
• Stir in the flour and cook for 1 minute, then gradually whisk in the milk.
• Simmer until thickened, then stir in parsley, lemon juice, salt and pepper.
• Add fish and prawns to the sauce, spoon into the dish and top with mash.
• Bake for 40–45 minutes until bubbling and golden on top.

Notes

• Use fresh or frozen fish but thaw completely before cooking.
• A sprinkle of cheese adds extra richness.
• Rest for 5 minutes before serving.