Mary Berry Fish Pie with Prawns Recipe

This comforting Mary Berry-inspired fish pie with prawns is everything you want on a cosy night: tender flakes of fish, sweet prawns, and a silky parsley sauce under a fluffy, golden mashed potato topping. It tastes rich and savoury with a gentle smokiness if you use smoked haddock, and the lemon and herbs keep it fresh. It’s very doable for beginners, even if you’ve never made a white sauce before. Total time is about 1 hour 15 minutes, including baking.

Ingredients

For the fish filling

• 350g skinless cod fillet, cut into large chunks
• 250g undyed smoked haddock fillet, cut into large chunks
• 200g raw king prawns, peeled and deveined
• 600ml whole milk (for poaching)

For the creamy sauce

• 50g unsalted butter
• 50g plain flour
• 100ml double cream (optional, but lovely)
• 1 tsp Dijon mustard
• 3 tbsp fresh parsley, chopped
• 1 tsp lemon zest, finely grated
• 150g frozen peas
• Salt and freshly ground black pepper
• 2 hard-boiled eggs, quartered (optional)

For the mashed potato topping

• 900g floury potatoes (Maris Piper or King Edward), peeled and cut into chunks
• 60g unsalted butter, plus extra for greasing
• 75ml whole milk, warmed
• 75g mature cheddar, grated
• Pinch of ground nutmeg (optional)

How to Make Mary Berry Fish Pie with Prawns

• 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. Lightly grease a deep baking dish (about 2 litres).
• Cook the potatoes: Put the potatoes into a large pan of cold, salted water. Bring to the boil, then simmer for 15–18 minutes until very tender. Drain well and leave in the colander for 2 minutes to steam-dry so your mash stays fluffy.
• Poach the fish: While the potatoes cook, pour the 600ml milk into a wide pan and bring it to a gentle simmer. Add the cod and smoked haddock and poach for 6–8 minutes, just until the fish is only just cooked. Lift the fish out with a slotted spoon and set aside. Keep the poaching milk for the sauce.
• Make the mashed topping: Return the potatoes to the pan. Add the butter, warm milk, cheddar, a pinch of nutmeg (if using), and season well. Mash until smooth, then set aside. A slightly thicker mash is easier to spread and gives a better topping.
• Start the sauce (roux): Melt 50g butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute, stirring constantly, until it smells biscuity but hasn’t coloured.
• Whisk in the milk: Gradually whisk in the reserved poaching milk, a little at a time, until smooth. Simmer for 3–5 minutes, stirring, until the sauce is thick enough to coat the back of a spoon. Stir in the cream (if using).
• Finish the filling: Stir in the mustard, parsley, lemon zest, and peas. Taste and season with salt and pepper. Flake the fish into large, generous chunks and fold it into the sauce along with the prawns. Add the quartered eggs if you’re using them.
• Assemble the pie: Spoon the creamy fish filling into your greased baking dish and level it out. Dollop the mash over the top, then spread gently to cover. Rough up the surface with a fork to create little ridges that turn crisp and golden in the oven.
• Bake: Bake for 25–30 minutes, until the edges are bubbling and the top is golden. If you want extra colour, pop it under the grill for 1–2 minutes, keeping a close eye on it.
• Cool slightly, then serve: Let the fish pie stand for 10 minutes before serving. This helps the sauce settle so you get neat, creamy spoonfuls rather than a runny plate

Tips for the Best Fish Pie

How do I stop fish pie sauce from turning runny?

Let the sauce simmer until it is properly thick before you add the fish. If it still seems loose, cook it for another minute or two, stirring constantly. Also make sure the potatoes are steam-dried so excess water does not seep into the filling.

How do I stop the mashed topping from sinking into the filling?

Keep the mash fairly thick and spreadable, not loose. It also helps to let the filling sit for 5 minutes off the heat before topping, so it is not boiling hot when the mash goes on.

Can I use frozen fish or prawns?

Yes, but thaw completely in the fridge first and pat dry with kitchen paper. Extra moisture is the main reason fish pies end up watery.

How do I get a really golden, crisp top?

Rough up the mash with a fork and sprinkle a little extra cheddar over the top if you like. For a final boost of colour, grill for 1–2 minutes at the end, watching carefully.

Serving Suggestions

• Steamed green beans or tenderstem broccoli
• Buttered peas or minted mushy peas
• A crisp green salad with a sharp lemon dressing
• Crusty bread to mop up the creamy sauce

Storage

Room temperature

Let the fish pie cool, then do not leave it out for more than 2 hours (1 hour if your kitchen is warm). Fish and dairy need prompt chilling for food safety.

Refrigerator

Cover the dish well or transfer to an airtight container and refrigerate for up to 3 days. Reheat in the oven at 180°C (160°C fan) for 20–30 minutes until piping hot all the way through.

Freezing

Freeze in a freezer-safe dish or portion into containers for up to 2 months. Thaw overnight in the fridge, then reheat as above. For best texture, freeze before baking if you are planning ahead, then bake from thawed.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 45 g
• Protein: 38 g
• Fat: 20 g
• Saturated fat: 11 g
• Sodium: 620 mg

Nutrition values are estimates and will vary depending on the fish and brands you use.

Mary Berry Fish Pie with Prawns Recipe

Recipe by Milli RoseCourse: MainCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

35

minutes

Total time

75

minutes

Calories

520

kcal

1

hour 

5

minutes

A classic British fish pie made with tender cod, smoked haddock, and juicy prawns in a creamy parsley sauce, topped with buttery mashed potatoes and baked until golden.

Ingredients

• 900g floury potatoes (Maris Piper or King Edward), peeled and cut into chunks

• 60g unsalted butter, plus extra for greasing

• 75ml whole milk, warmed (for the mash)

• 75g mature cheddar, grated

• Salt and freshly ground black pepper

• Pinch of ground nutmeg (optional)

• 350g skinless cod fillet, cut into large chunks

• 250g undyed smoked haddock fillet, cut into large chunks

• 200g raw king prawns, peeled and deveined

• 600ml whole milk (for poaching the fish)

• 50g unsalted butter (for the sauce)

• 50g plain flour

• 100ml double cream (optional, for extra richness)

• 1 tsp Dijon mustard

• 3 tbsp fresh parsley, chopped

• 1 tsp lemon zest, finely grated

• 150g frozen peas

• 2 hard-boiled eggs, quartered (optional)

Directions

• Preheat the oven to 200°C (180°C fan). Grease a deep baking dish (about 2 litres).
• Cook the potatoes in salted boiling water for 15–18 minutes, until very tender. Drain well and steam-dry for 2 minutes.
• Meanwhile, gently poach the cod and smoked haddock in the milk for 6–8 minutes until just cooked. Lift out with a slotted spoon and reserve the milk.
• Mash the potatoes with butter, warm milk, cheddar, salt, pepper, and nutmeg (if using). Keep the mash thick and fluffy.
• Make the sauce: melt butter in a pan, stir in flour, and cook for 1 minute. Gradually whisk in the reserved poaching milk until smooth and thickened.
• Stir in mustard, parsley, lemon zest, peas, and cream (if using). Season to taste.
• Flake the fish into large pieces and fold into the sauce with the prawns (and eggs, if using). Spoon into the baking dish.
• Top with mashed potato, roughing up the surface with a fork for crispy peaks.
• Bake for 25–30 minutes until bubbling at the edges and golden on top. Rest for 10 minutes before serving.

Notes

• Use a mix of white fish for the best flavour; smoked haddock adds gentle smokiness.
• Keep the mash fairly stiff so it sits neatly on the filling without sinking.
• Prawns cook quickly, so fold them in at the end and avoid overbaking.