Mary Berry’s Fish Pie with Cheesy Mash

This comforting fish pie with cheesy mash is a classic British family supper, rich, creamy and deeply satisfying. Flaky fish is wrapped in a gentle parsley sauce and topped with fluffy mashed potatoes enriched with cheddar. It is straightforward to make, ideal for confident beginners, and perfect for a cosy evening meal. From start to finish, allow around 1 hour and 15 minutes.

Ingredients

For the fish filling

• 400g white fish fillets such as cod or haddock, skinless and boneless
• 200g smoked haddock
• 300ml full-fat milk
• 1 small onion, peeled and halved
• 1 bay leaf
• 40g unsalted butter
• 40g plain flour
• 2 tbsp chopped fresh parsley
• Salt and freshly ground black pepper

For the cheesy mash topping

• 900g floury potatoes, peeled and cut into chunks
• 40g unsalted butter
• 3 tbsp milk
• 100g mature cheddar cheese, grated
• Salt and freshly ground black pepper

How to Make Mary Berry’s Fish Pie with Cheesy Mash

• 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: Put the white fish and smoked haddock into a wide saucepan. Add the milk, onion and bay leaf. Bring gently to a simmer, then cook for 5 minutes until the fish is just tender. Lift the fish out with a slotted spoon and set aside. Strain the milk and keep it for the sauce.
• Make the sauce: Melt the butter in a saucepan over a low heat. Stir in the flour and cook gently for 1 minute. Gradually whisk in the reserved milk, stirring until smooth and thickened. Season lightly and stir in the chopped parsley.
• Assemble the filling: Flake the fish into large pieces, removing any bones. Gently fold into the sauce and spoon into a lightly buttered ovenproof dish.
• Cook the potatoes: Boil the potatoes in salted water for 15 to 18 minutes until tender. Drain well and mash with the butter and milk until smooth. Season, then stir through most of the grated cheddar.
• Top and bake: Spoon the mash over the fish filling, spreading it evenly. Sprinkle over the remaining cheese. Bake for 30 to 35 minutes until bubbling and golden.
• Rest and serve: Allow the pie to stand for 5 minutes before serving so the filling settles.

Tips

How do I stop the pie from becoming watery?

Make sure the sauce is thick before adding the fish and allow the pie to rest briefly after baking.

Can I make this ahead of time?

Yes, assemble the pie, cool completely and refrigerate for up to 24 hours before baking.

What cheese works best?

A mature cheddar gives the best flavour, but a mix with Red Leicester also works well.

Serving Suggestions

• Steamed peas or green beans
• Buttered spinach
• Crusty bread to mop up the sauce

Storage

Room temperature

Not recommended, as the pie contains fish and dairy.

Refrigerator

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

Freezing

Freeze fully assembled but unbaked for up to 3 months. Defrost overnight before baking.

Nutrition

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

Nutrition values are estimates and may vary.

FAQs

Fish Pie with Cheesy Mash

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 British fish pie with creamy parsley sauce and golden cheesy mashed potato topping.

Ingredients

• 400g white fish fillets

• 200g smoked haddock

• 300ml full-fat milk

• 900g potatoes

• 100g mature cheddar cheese

Directions

• Poach fish in milk with onion and bay leaf.
• Make white sauce and add parsley.
• Top with cheesy mash and bake until golden.

Notes

• Allow the pie to rest before serving.
• Best served fresh and hot.