Mary Berry’s Spinach Fish Pie

This comforting spinach fish pie is a classic family supper with a creamy, well-seasoned filling and a fluffy mashed potato topping. It has a lovely balance of flaky fish, gentle spinach and a rich white sauce, all baked until lightly golden. The recipe is straightforward and ideal for confident beginners, with no tricky techniques. From start to finish, it takes around 1 hour and 15 minutes.

Ingredients

For the fish filling

• 400g white fish fillets (such as cod or haddock), skin removed
• 200g salmon fillet, skin removed
• 300ml full-fat milk
• 1 small onion, peeled and halved
• 1 bay leaf

For the sauce

• 40g unsalted butter
• 40g plain flour
• 150ml fish poaching milk
• 2 tbsp double cream
• 100g spinach, washed
• 1 tbsp chopped fresh parsley
• Salt and freshly ground black pepper
• Freshly grated nutmeg, to taste

For the topping

• 800g potatoes, peeled and cut into chunks
• 40g unsalted butter
• 2 tbsp milk
• Salt and freshly ground black pepper

How to Make Mary Berry’s Spinach 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 white fish and salmon in a wide pan. Pour over the milk, add the onion and bay leaf, and gently bring to a simmer. Cook for 4 to 5 minutes until the fish is just cooked through. Lift the fish out with a slotted spoon and set aside. Strain the milk and keep it for the sauce.
• Cook the potatoes: While the fish is poaching, boil the potatoes in salted water for about 15 minutes until tender. Drain well, then mash with the butter and milk. Season generously and set aside.
• Make the sauce: Melt the butter in a saucepan over a medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in 150ml of the reserved milk until smooth and thickened. Add the cream and cook gently for another minute.
• Add the spinach and fish: Stir the spinach into the sauce and allow it to wilt. Flake the fish into large pieces and gently fold it through with the parsley. Season with salt, pepper and a pinch of nutmeg.
• Assemble the pie: Spoon the fish mixture into a lightly buttered ovenproof dish. Spread the mashed potato evenly over the top, using a fork to create a textured surface.
• Bake: Place the dish in the oven and bake for 25 to 30 minutes until piping hot and lightly golden on top.
• Rest and serve: Leave the pie to stand for 5 minutes before serving so the filling settles and slices neatly.

Tips for the Best Spinach Fish Pie

How do I stop the pie from being watery?

Make sure the sauce is thick before adding the fish, and allow the spinach to fully wilt so excess moisture evaporates.

Can I prepare this in advance?

Yes, assemble the pie up to a day ahead, cover and refrigerate. Bake when needed, adding an extra 5 minutes to the cooking time.

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 preferred.

Serving Suggestions

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

Storage

Room temperature

Do not leave the pie at room temperature for more than 2 hours.

Refrigerator

Cover and store 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: 24g
• Saturated Fat: 13g
• Sodium: 420mg

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

Spinach Fish Pie

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

A creamy spinach fish pie with flaky white fish, salmon and a fluffy mashed potato topping.

Ingredients

• 400g white fish fillets

• 200g salmon fillet

• 300ml full-fat milk

• 1 small onion

• 1 bay leaf

• 40g unsalted butter

• 40g plain flour

• 2 tbsp double cream

• 100g spinach

• 800g potatoes

Directions

• Preheat oven and prepare dish.
• Poach fish gently in milk.
• Make white sauce and add spinach.
• Assemble pie with mashed potato topping.
• Bake until golden and piping hot.

Notes

• Use fresh fish for best flavour.
• Season well at each stage.
• Pie can be frozen before baking.