Mary Berry Luxury Fish Pie Recipe

This luxury fish pie is a comforting, classic British supper with a rich, creamy sauce, tender chunks of fish, and a fluffy mashed potato topping. The texture is smooth and indulgent with just enough sharpness from the mustard and herbs to keep it balanced. It is a medium-difficulty recipe that feels special without being complicated. From start to finish, allow around 1 hour and 15 minutes.

Ingredients

For the fish filling

• 300g skinless cod fillet, cut into large chunks
• 300g skinless smoked haddock fillet, cut into large chunks
• 200g raw king prawns, peeled and deveined
• 600ml full-fat milk
• 1 small onion, halved
• 1 bay leaf

For the sauce

• 50g unsalted butter
• 50g plain flour
• 3 tbsp double cream
• 1 tbsp Dijon mustard
• 2 tbsp chopped fresh parsley
• Salt and freshly ground black pepper

For the mashed potato topping

• 900g floury potatoes, peeled and cut into chunks
• 50g unsalted butter
• 3 tbsp milk
• 75g mature Cheddar cheese, grated

How to Make Mary Berry Luxury Fish Pie

• 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.
• Poach the fish: Place the cod, smoked haddock, and prawns into a wide saucepan. Pour over the milk, add the onion halves and bay leaf, then gently heat until just below simmering. Cook for 4 to 5 minutes until the fish is only just cooked. Lift the fish out with a slotted spoon and set aside. Strain and reserve the milk.
• Make the sauce: Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute, stirring constantly. Gradually add the reserved milk, whisking well until smooth and thickened. Stir in the cream, mustard, parsley, and season to taste.
• Assemble the filling: Gently fold the fish and prawns into the sauce, taking care not to break the chunks. Spoon the mixture into a large ovenproof dish and level the surface.
• Prepare the mash: Boil the potatoes in salted water for 15 to 18 minutes until tender. Drain well, then mash with the butter and milk until smooth. Season and stir in half of the grated cheese.
• Top and bake: Spoon the mash over the fish filling and spread evenly. Rough up the surface with a fork, sprinkle over the remaining cheese, and bake for 25 to 30 minutes until golden and bubbling.
• Rest before serving: Remove from the oven and leave to stand for 5 minutes. This helps the filling settle and makes serving easier.

Tips

How do I stop the sauce from becoming watery?

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

Can I prepare this fish pie in advance?

Yes, assemble the pie fully, cover, and chill for up to 24 hours. Bake when needed, adding an extra 10 minutes to the cooking time.

What fish works best for a luxury fish pie?

A mix of white fish and smoked fish gives depth of flavour. Adding prawns makes it feel extra special.

Serving Suggestions

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

Storage

Room temperature

Do not leave the fish pie out for more than 2 hours after cooking.

Refrigerator

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

Freezing

The assembled, unbaked pie can be frozen for up to 3 months. Defrost overnight in the fridge before baking.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 38g
• Protein: 32g
• Fat: 26g
• Saturated Fat: 15g
• Sodium: 640mg

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

Mary Berry Luxury Fish Pie Recipe

Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Medium

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

A rich and comforting Mary Berry luxury fish pie with creamy sauce, mixed fish, prawns, and cheesy mashed potato topping.

Ingredients

• 300g cod fillet

• 300g smoked haddock fillet

• 200g raw prawns

• 600ml full-fat milk

• 1 small onion

• 1 bay leaf

• 50g butter

• 50g plain flour

• 3 tbsp double cream

• 1 tbsp Dijon mustard

• 2 tbsp fresh parsley

• 900g potatoes

• 50g butter for mash

• 3 tbsp milk for mash

• 75g Cheddar cheese

Directions

• Preheat the oven and poach the fish gently in milk with onion and bay leaf.
• Make a roux-based sauce with butter, flour, and reserved milk.
• Fold the fish and prawns into the sauce and place in an ovenproof dish.
• Boil and mash the potatoes with butter, milk, and cheese.
• Top the fish filling with mash, sprinkle with cheese, and bake until golden.

Notes

• Use a mix of smoked and unsmoked fish for best flavour.
• Allow the pie to rest before serving.
• Can be frozen before baking.