Mary Berry’s Fish Pie with Rosti Topping Recipe

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This comforting fish pie is a classic family supper with a lovely balance of creamy filling and crisp potato rosti topping. Flaky fish sits in a gentle parsley sauce, while the grated potato topping bakes into a golden, crunchy crust. It is straightforward to make, ideal for confident beginners, and perfect for a relaxed weekend meal. From start to finish, it takes about 1 hour 20 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, peeled and halved
1 bay leaf
40g unsalted butter
40g plain flour
2 tbsp chopped fresh parsley
1 tbsp lemon juice
Salt and freshly ground black pepper

For the rosti topping

750g potatoes, peeled
40g unsalted butter, melted
50g mature Cheddar cheese, grated
Salt and freshly ground black pepper

How to Make Mary Berry’s Fish Pie with Rosti Topping

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 fish in a wide pan with the milk, onion and bay leaf. Bring gently to a simmer, then cook for 4 to 5 minutes until just cooked through. 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, stir in the flour and cook for 1 minute. Gradually whisk in the reserved milk until smooth and thickened. Season with salt and pepper, then stir in the parsley and lemon juice.
Assemble the filling: Flake the fish into large pieces and gently fold into the sauce. Spoon the mixture into a lightly buttered ovenproof dish.
Prepare the rosti topping: Coarsely grate the potatoes and squeeze out as much moisture as possible using a clean tea towel. Mix with melted butter, cheese, salt and pepper.
Top and bake: Spread the rosti mixture evenly over the fish filling. Bake for 35 to 40 minutes until the topping is golden and crisp and the filling is bubbling.
Rest before serving: Leave the pie to stand for 5 minutes before serving so it holds together neatly.

Tips

How do I keep the rosti topping crisp?

Squeezing out as much liquid as possible from the grated potatoes is key. Excess moisture will steam the topping instead of letting it crisp.

Can I prepare this in advance?

You can assemble the pie up to the topping stage, cover, and chill for up to 24 hours. Bake from chilled, allowing an extra 5 to 10 minutes.

What fish works best?

A mix of white fish and salmon gives the best flavour and texture, but you can use all white fish if you prefer.

Serving Suggestions

Steamed green beans or peas
Buttered spinach
A simple green salad

Storage

Room temperature

This pie should not be kept at room temperature for more than 2 hours.

Refrigerator

Cover and refrigerate leftovers for up to 2 days. Reheat thoroughly in the oven until piping hot.

Freezing

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

Nutrition

Calories: 520 kcal
Carbohydrates: 38g
Protein: 32g
Fat: 28g
Saturated fat: 14g
Sodium: 520mg

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

FAQs

Can I use frozen fish?

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

Can I make this without cheese?

You can leave out the cheese, but the topping will be less rich and slightly less crisp.

What size dish should I use?

A medium ovenproof dish around 25 x 18cm gives the ideal depth for the filling and topping.

Is this suitable for children?

Yes, it has mild flavours and a creamy texture that most children enjoy.