Mary Berry Luxury Fish Pie Recipe

This luxury fish pie is the sort of comforting, properly British supper that feels special without being fussy. You get tender flakes of salmon, cod and smoked haddock folded through a creamy parsley sauce, with prawns and soft chunks of egg, then a buttery mashed potato topping baked until golden. It is very doable for a confident beginner, and once you have the rhythm of poach, sauce, mash, assemble, it comes together smoothly. Total time is about 1 hour 15 minutes, including baking.

Ingredients

For the fish and poaching

600ml whole milk
1 bay leaf
6 black peppercorns
1 small onion, thinly sliced
400g skinless cod loin (or pollock), cut into large chunks
400g salmon fillet, skin removed, cut into large chunks
300g smoked haddock, skin removed, cut into large chunks
2 large eggs

For the creamy parsley sauce

50g unsalted butter
50g plain flour
About 500ml reserved poaching milk (top up with a splash of fresh milk if needed)
100ml double cream
2 tbsp fresh parsley, finely chopped
1 tsp Dijon mustard
150g cooked peeled prawns
100g baby spinach (optional, but lovely for colour)
Fine salt and freshly ground black pepper, to taste

For the mashed potato topping

1.2kg Maris Piper potatoes, peeled and cut into chunks
60g unsalted butter
100ml whole milk, warmed
80g mature Cheddar, grated (plus 2 to 3 tbsp extra for the top)
Salt and freshly ground black pepper, to taste

To assemble

A little butter, for greasing the baking dish

How to Make Mary Berry Luxury Fish Pie 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.
Boil the eggs: Put the eggs in a small pan, cover with cold water, bring to the boil, then simmer for 9 minutes. Drain, cool under cold running water, peel, and chop into chunky pieces. Set aside.
Cook the potatoes: Add the potatoes to a large pan of salted water. Bring to the boil and simmer for 15 to 20 minutes until very tender. Drain well, then return to the pan for 1 minute to steam-dry.
Mash the topping: Mash the potatoes with the butter, warm milk, and grated Cheddar. Season well with salt and pepper. You want the mash soft enough to spread easily, but not sloppy.
Poach the fish gently: Pour the milk into a wide pan and add the bay leaf, peppercorns, and sliced onion. Bring just to a gentle simmer. Add the cod, salmon, and smoked haddock and poach very gently for 6 to 8 minutes, or until the fish is only just turning opaque and flakes easily.
Lift out and flake: Use a slotted spoon to lift the fish onto a plate. Strain the poaching milk into a jug and keep it, this is the base of your sauce. When the fish is cool enough to handle, break it into large flakes, discarding any stray bones.
Make the creamy sauce: Melt the butter in a saucepan over medium heat. Stir in the flour and cook for 1 minute, stirring constantly. Gradually whisk in about 500ml of the reserved poaching milk until smooth. Bring to a simmer and cook for 2 to 3 minutes until thickened, then stir in the double cream, parsley, and Dijon mustard. Season carefully, smoked haddock adds salt, so taste before adding more.
Add the filling: If using spinach, stir it into the hot sauce for 30 to 60 seconds just to wilt. Take the pan off the heat, then gently fold in the flaked fish, prawns, and chopped boiled eggs so you keep those lovely pieces intact.
Assemble the pie: Butter a large baking dish (about 2 litres). Spoon in the fish filling and level it out. Dollop the mash over the top, then spread gently to cover. Rough up the surface with a fork for crisp peaks, and sprinkle with a little extra Cheddar.
Bake: Bake for 25 to 30 minutes until piping hot, bubbling at the edges, and golden on top. If you want more colour, pop it under the grill for 1 to 2 minutes, keeping a close eye.
Cool and serve: Let the pie stand for 10 minutes before serving. This helps the filling settle so it stays creamy rather than running onto the plate.

Tips

How do I stop fish pie from going watery?

Steam-dry the potatoes properly before mashing, and let the sauce thicken on the hob for a few minutes so it coats the back of a spoon. If you add spinach, wilt it briefly in the sauce, not in the dish, so excess moisture cooks off.

How do I keep the fish tender, not rubbery?

Poach the fish gently and take it off the heat while it is still slightly underdone. It finishes cooking in the oven, which keeps the flakes soft and juicy.

Why is my white sauce lumpy, and how can I fix it?

Add the milk gradually while whisking, especially at the beginning. If you do get lumps, whisk briskly over gentle heat until smooth, or blitz the sauce briefly with a stick blender before adding the fish.

How do I get a crisp, golden topping?

Rough up the mash with a fork, then add a light sprinkle of cheese. Bake on the middle shelf until the filling bubbles, then finish under the grill for a minute if you want deeper colour.

Serving Suggestions

Buttered peas or tenderstem broccoli
Steamed green beans with a little lemon
A crisp green salad with a sharp vinaigrette
Crusty bread to scoop up the creamy sauce

Storage

Room temperature

Let the pie cool slightly, then do not leave it out for more than 2 hours. Fish and dairy need prompt chilling for safe storage.

Refrigerator

Cool completely, cover tightly, and refrigerate for up to 2 days. Reheat in a 180°C fan oven until piping hot all the way through (the centre should be steaming).

Freezing

Freeze well-wrapped portions for up to 3 months. Thaw overnight in the fridge before reheating. For best texture, add a fresh sprinkle of cheese before reheating to revive the topping.

Nutrition

Calories: 560 kcal
Carbohydrates: 46 g
Protein: 38 g
Fat: 25 g
Saturated fat: 13 g
Sodium: 820 mg

Nutrition values are estimates and will vary depending on the fish mix, brands, and portion sizes.

FAQs

Can I use frozen fish for luxury fish pie?

Yes. Thaw it fully in the fridge first, then pat it dry before poaching. This helps prevent extra water loosening the sauce.

Can I make Mary Berry luxury fish pie ahead of time?

You can assemble it up to 24 hours ahead, cover, and refrigerate. Bake from chilled, adding 10 to 15 minutes to the baking time, and make sure it is bubbling hot in the centre.

What can I use instead of smoked haddock?

You can swap it for another smoked white fish, or use extra cod and add a little more seasoning and a squeeze of lemon for brightness. Smoked fish adds depth, so try to keep one smoky element if you can.

Can I freeze fish pie with prawns and eggs?

Yes, it freezes well. Cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge, then reheat until piping hot. The eggs may be slightly firmer after freezing, but the pie will still be delicious.

How do I know the fish pie is hot enough to serve?

Look for steady bubbling around the edges and a steaming centre when you insert a knife. For extra confidence, a food thermometer should read 75°C in the middle.