Mary Berry Fish Pie with Crushed Potatoes Recipe

Name: Mary Berry Fish Pie with Crushed Potatoes
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Ingredients: 1 kg baby potatoes (or small potatoes), scrubbed; 50 g unsalted butter (for topping); 3 tbsp whole milk (for topping); 75 g mature cheddar, grated (for topping); Salt and freshly ground black pepper; 300 g smoked haddock fillet, skin removed; 300 g cod (or pollock) fillet; 200 g salmon fillet; 150 g cooked peeled prawns (optional); 600 ml whole milk; 1 small onion, peeled and quartered; 1 bay leaf; 6 black peppercorns; 1 medium leek, finely sliced; 50 g unsalted butter (for sauce); 50 g plain flour; 2 tsp Dijon mustard; 2 tbsp double cream or crème fraîche; Pinch of freshly grated nutmeg (optional); 150 g frozen peas; 2 large eggs, hard-boiled and quartered; 2 tbsp chopped fresh parsley; 1 tbsp lemon juice; 1 tbsp butter, for greasing the dish

This cosy British fish pie is everything you want in a comforting supper: tender flakes of fish and sweet prawns in a creamy, mustard-kissed sauce, finished with buttery crushed potatoes that go crisp and golden in the oven. The texture is the best part, creamy underneath with a rustic topping that has little crunchy edges. It’s very doable for a beginner, and it feels special enough for guests without being fussy. Plan on about 1 hour 15 minutes from start to serving.

What This Fish Pie Tastes Like

This Mary Berry-inspired fish pie is rich, savoury, and gently smoky if you include smoked haddock. The filling is soft and creamy with a little brightness from lemon and parsley, and the peas add a sweet pop. Instead of smooth mash, the crushed potatoes give you a more rustic topping with craggy peaks that brown beautifully. It’s comforting, but not heavy in a stodgy way.

Ingredients

For the crushed potato topping

1 kg baby potatoes (or small potatoes), scrubbed
50 g unsalted butter
3 tbsp whole milk
75 g mature cheddar, grated
Salt and freshly ground black pepper

For the fish filling

300 g smoked haddock fillet, skin removed
300 g cod (or pollock) fillet
200 g salmon fillet
150 g cooked peeled prawns (optional)
150 g frozen peas
2 large eggs, hard-boiled and quartered
2 tbsp chopped fresh parsley
1 tbsp lemon juice

For the creamy sauce

600 ml whole milk
1 small onion, peeled and quartered
1 bay leaf
6 black peppercorns
1 medium leek, trimmed and finely sliced
50 g unsalted butter
50 g plain flour
2 tsp Dijon mustard
2 tbsp double cream or crème fraîche
Pinch of freshly grated nutmeg (optional)

To finish

1 tbsp butter, for greasing the dish

How to Make Mary Berry Fish Pie with Crushed Potatoes Recipe

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. Grease a 2-litre baking dish with 1 tbsp butter.
Cook the potatoes: Put the potatoes in a large pan, cover with cold salted water, and bring to the boil. Simmer for 15–20 minutes until a knife slips in easily. Drain well, return to the pan for 1 minute to steam dry, then lightly crush with 50 g butter and 3 tbsp milk. Season and stir in the grated cheddar.
Poach the fish: Pour the milk into a wide pan and add the onion, bay leaf, and peppercorns. Bring just to a gentle simmer, then add the fish (in a single layer if you can). Poach very gently for 5–7 minutes, until the fish is only just cooked. Lift the fish onto a plate and flake into large pieces. Strain the poaching milk into a jug and set aside.
Start the sauce: In the same pan (wipe it out if needed), melt 50 g butter. Add the sliced leek and cook over low heat for 6–8 minutes until soft but not browned. Stir in the flour and cook for 1 minute, stirring constantly.
Mix the creamy filling: Gradually whisk in the reserved poaching milk, a little at a time, until smooth. Simmer for 2–3 minutes until thickened, then stir in the mustard, cream (or crème fraîche), nutmeg (if using), parsley, and lemon juice. Fold in the flaked fish, prawns (if using), and peas. Taste and season with salt and pepper, keeping in mind smoked haddock can be quite salty.
Assemble the pie: Spoon the fish filling into the prepared dish. Tuck in the quartered hard-boiled eggs so they’re dotted through the filling. Spread the crushed potatoes on top, leaving a rough surface with peaks for extra crispness.
Bake: Bake for 25–30 minutes, until the filling is bubbling at the edges and the topping is golden. If you want deeper colour, pop it under the grill for 1–2 minutes at the end, but keep a close eye on it.
Cool and serve: Let the pie stand for 10 minutes before serving. This helps the sauce settle so you can scoop neat portions without it running all over the plate.

Tips

Why is my fish pie watery?

The most common culprit is not reducing the sauce enough. Once the milk is whisked in, let it simmer until it looks like a thick custard that coats the back of a spoon. Also make sure the potatoes are well drained and steam-dried before crushing so they don’t weep water into the pie.

How do I stop the fish from going rubbery?

Poach it gently and pull it off the heat while it still looks slightly underdone in the thickest part. It finishes cooking in the hot sauce and again in the oven. High heat and long poaching is what makes fish tough.

Can I use frozen fish?

Yes. Thaw it overnight in the fridge, then pat it dry before poaching. If it releases a lot of liquid, your sauce can thin out, so simmer the sauce for an extra minute or two to bring it back to a creamy consistency.

How do I get a really golden, crispy topping?

Rough up the surface of the crushed potatoes with a fork and make sure there are plenty of little peaks. A short blast under the grill at the end helps too, but only once the pie is already bubbling hot.

Serving Suggestions

Steamed green beans or tenderstem broccoli
Buttered peas and a squeeze of lemon
A crisp green salad with a sharp vinaigrette
Pickled onions or beetroot on the side for contrast

Storage

Room temperature

Fish pie should not be left out for long. Cool it for up to 1 hour after baking, then refrigerate. Discard anything left out for more than 2 hours (or 1 hour in a very warm kitchen).

Refrigerator

Store in an airtight container or tightly covered dish for up to 3 days. Reheat until piping hot all the way through. For best texture, reheat in the oven at 180°C (160°C fan) for 20–25 minutes rather than the microwave.

Freezing

You can freeze fish pie for up to 2 months. Cool completely first, wrap well, and freeze. Thaw overnight in the fridge, then reheat covered at 180°C (160°C fan) until hot throughout, removing the cover for the last 10 minutes to re-crisp the top.

Nutrition

Calories: 520 kcal
Carbohydrates: 42 g
Protein: 34 g
Fat: 24 g
Saturated fat: 13 g
Sodium: 780 mg

Disclaimer: Nutrition values are estimates and will vary depending on the fish mix, brands used, and portion size.

FAQs

Can I make Mary Berry fish pie with crushed potatoes ahead of time?

Yes. Assemble the pie (including the potato topping), cool the filling first so it doesn’t start cooking the topping, then cover and refrigerate for up to 24 hours. Bake straight from the fridge, adding 10–15 minutes to the baking time, until the centre is piping hot.

What fish works best for fish pie?

A mix is best for flavour and texture. Smoked haddock adds savoury depth, cod or pollock gives mild flaky chunks, and salmon adds richness. You can also add prawns at the end for sweetness.

Can I make this fish pie without smoked fish?

Absolutely. Swap the smoked haddock for more cod/pollock or haddock. You may want an extra pinch of salt and a little more mustard or lemon to keep the flavour lively.

Can I use mashed potatoes instead of crushed potatoes?

Yes. Traditional mash works well here. Make a fairly thick mash (not too much milk) so it sits on top of the filling without sinking, then fork the surface for crisp edges.

How do I know the fish pie is reheated safely?

The safest indicator is temperature. Reheat until the centre is piping hot all the way through (ideally 75°C). The sauce should be bubbling and the filling should be steaming when you scoop into the middle.