Mary Berry’s Spinach Fish Pie Recipe

This comforting spinach fish pie is everything you want on a chilly evening: tender flakes of fish, a creamy herby sauce, and a fluffy mashed potato topping that bakes up golden at the edges. The spinach keeps it feeling fresh and balanced without losing that classic, cosy fish pie flavour. It’s a very achievable, family-style dinner with straightforward steps and forgiving timings. Set aside about 1 hour 10 minutes from start to finish.

Ingredients

For the mashed potato topping

• 900g floury potatoes (Maris Piper or King Edward), peeled and cut into chunks
• 50g unsalted butter
• 100ml whole milk (or a little more as needed)
• Fine salt and freshly ground black pepper
• 1 tbsp grated mature cheddar (optional, for a golden top)

For the fish and spinach filling

• 450g white fish fillets (cod, haddock, pollock), skin removed
• 200g smoked haddock (optional but delicious)
• 300ml whole milk (for poaching)
• 1 bay leaf
• 1 small onion, thickly sliced
• 200g fresh spinach

For the creamy sauce

• 40g unsalted butter
• 40g plain flour
• Reserved poaching milk (top up with a splash more milk if needed)
• 150ml double cream (optional, for extra richness)
• 1 tsp Dijon mustard
• 2 tbsp chopped fresh parsley
• 1 tsp lemon zest (optional)
• 1 tbsp lemon juice
• Salt and black pepper, to taste

To assemble

• Butter, for greasing the baking dish

How to Make 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.
• Cook the potatoes: Add the potatoes to a large pan, cover with cold water, and add a good pinch of salt. Bring to the boil, then simmer for 15–18 minutes until very tender. Drain well, then leave in the colander for 2 minutes to steam-dry so the mash stays fluffy.
• Poach the fish gently: Pour the milk into a wide saucepan and add the bay leaf and sliced onion. Bring to just below a simmer. Add the fish in a single layer (do this in two batches if your pan is small) and poach gently for 6–8 minutes, until the fish is only just cooked and flakes easily. Lift the fish onto a plate and strain the milk into a jug. Keep the milk, it’s the base of your sauce.
• Wilt and drain the spinach: Tip the spinach into a hot pan with a tablespoon of water. Stir for 1–2 minutes until wilted. Drain, then squeeze out as much liquid as you can. This step is important for a creamy pie that doesn’t turn watery. Roughly chop and set aside.
• Make the sauce: In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute to remove the raw flour taste. Gradually whisk in the reserved poaching milk (and the cream if using), whisking until smooth. Simmer gently for 2–3 minutes until thickened enough to coat the back of a spoon. Stir in the mustard, parsley, lemon zest (if using), and lemon juice. Season with salt and pepper.
• Mix the filling: Flake the fish into large chunks, removing any bones as you go. Stir the fish and chopped spinach into the sauce. Taste and adjust seasoning. Remember smoked fish brings saltiness, so go carefully with extra salt until you’ve tasted the mix.
• Make the mash: Return the potatoes to the pan. Add the butter and milk, then mash until smooth. Season well with salt and pepper. The mash should be soft enough to spoon and spread, not stiff and crumbly.
• Assemble the pie: Butter a medium baking dish (about 2 litres). Spoon in the fish and spinach filling and level it out. Dollop the mash over the top, then spread gently to the edges. Drag a fork over the surface to create ridges for extra crisping. Sprinkle with cheddar if you like.
• Bake until bubbling and golden: Bake for 25–30 minutes, until the edges are bubbling and the top is lightly golden. If you want more colour, pop it under the grill for 1–2 minutes, keeping a close eye on it.
• Cool briefly, then serve: Let the pie stand for 10 minutes before serving. This gives the filling time to settle so you can portion it neatly without the sauce running everywhere.

Tips

How do I stop fish pie from turning watery?

Squeeze the spinach thoroughly after wilting, and make sure your sauce is properly thickened before the fish goes in. Also let the pie rest for 10 minutes after baking so the filling sets up.

How do I keep the fish from breaking up too much?

Poach gently just below a simmer and lift the fish out as soon as it flakes. When mixing, fold the chunks through the sauce rather than stirring vigorously.

What’s the best potato for the topping?

Choose a floury potato like Maris Piper or King Edward for a light mash. Waxy potatoes tend to make a gluey topping that won’t crisp as well.

How do I get a properly golden, crispy top?

Rough up the mash with a fork, add a small sprinkle of cheddar, and bake on the middle shelf. If needed, finish under the grill for a minute or two.

Serving Suggestions

• Steamed green beans or tenderstem broccoli
• Peas (classic with fish pie)
• A simple lemony dressed salad
• Roasted carrots or parsnips for extra comfort

Storage

Room temperature

Let leftovers cool, then don’t leave the pie out for more than 2 hours. Because it contains fish and dairy, it’s best to refrigerate promptly.

Refrigerator

Store in an airtight container (or cover the dish well). It keeps for up to 3 days. Reheat until piping hot all the way through, either in the oven at 180°C fan for 20–25 minutes (best for the topping) or in the microwave in shorter bursts.

Freezing

Freeze well-wrapped portions for up to 2 months. Thaw overnight in the fridge, then reheat in the oven until piping hot. If freezing, expect the sauce to be slightly less silky after reheating, but still very tasty.

Nutrition

• Calories: 520 kcal
• Carbohydrates: 43g
• Protein: 34g
• Fat: 23g
• Saturated fat: 13g
• Sodium: 610mg

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

FAQs

Spinach Fish Pie (Mary Berry Style)

Recipe by Milli RoseCourse: Main CourseCuisine: BritishDifficulty: Easy

Servings

6

portions

Prep time

25

minutes

Cooking time

35

minutes

Total time

70

minutes

Calories

520

kcal

1

hour 

Creamy spinach fish pie topped with buttery mashed potatoes and baked until golden. A comforting British classic made with tender white fish, wilted spinach, and a simple homemade white sauce.

Ingredients

• 900g floury potatoes, peeled and cut into chunks

• 50g unsalted butter (for the mash)

• 100ml whole milk (for the mash)

• Salt and black pepper, to taste

• 450g white fish fillets (cod, haddock or pollock), skin removed

• 200g smoked haddock (optional, for extra flavour)

• 300ml whole milk (for poaching)

• 1 bay leaf

• 1 small onion, thickly sliced

• 200g fresh spinach

• 40g unsalted butter (for the sauce)

• 40g plain flour

• 150ml double cream (optional, for richness)

• 1 tsp Dijon mustard

• 2 tbsp chopped fresh parsley

• 1 tsp lemon zest (optional)

• 1 tbsp lemon juice

• 1 tbsp grated mature cheddar (optional, for the topping)

• Butter, for greasing the baking dish

Directions

• Preheat the oven to 200°C (180°C fan). Grease a medium baking dish (about 2L capacity).
• Boil the potatoes in salted water for 15–18 minutes until tender. Drain well and steam-dry for 2 minutes.
• Warm the milk with the bay leaf and sliced onion. Add the fish and gently poach for 6–8 minutes until it flakes. Lift fish out and reserve the milk.
• Wilt the spinach in a pan for 1–2 minutes, then squeeze out excess water and roughly chop.
• Make the sauce: melt butter, stir in flour for 1 minute, then whisk in reserved poaching milk (and cream if using). Simmer until thickened, then add mustard, parsley, lemon zest and juice.
• Flake the fish into large chunks, removing any bones. Stir fish and spinach into the sauce and season to taste.
• Mash the potatoes with butter and milk. Season well. Spoon the fish mixture into the dish and top with mash. Rough up the surface with a fork and sprinkle with cheddar if using.
• Bake for 25–30 minutes until bubbling at the edges and golden on top. Rest 10 minutes before serving.

Notes

• For the creamiest texture, don’t let the sauce boil hard once thickened.
• Squeeze the spinach very well to prevent a watery filling.
• Roughing up the mash with a fork helps it crisp and colour in the oven.