Mary Berry's Fish Pie with Rosti Topping Recipe

This Mary Berry’s Fish Pie with Rosti Topping Recipe is a comforting and classic recipe, which is made with a mix of salmon and smoked haddock. It’s the perfect family meal, ready in about 1 hour and 30 minutes.

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Mary Berry’s Fish Pie with Rosti Topping Recipe Ingredients

For the Filling:

75g (3oz) butter
2 leeks, sliced
75g (3oz) plain flour
150ml (5fl oz) white wine
568ml (1 pint) milk
2 tbsp chopped parsley
750g (1lb 10oz) mixture of salmon, smoked haddock and fresh haddock, skinned and cut into cubes
6 free-range eggs, hard-boiled, peeled and quartered

For the Rosti Topping:

1kg (2lb 4oz) peeled main crop potatoes, cubed
Knob of butter
A little milk
Salt and pepper
50g (1¾oz) Gruyère cheese, grated

How To Make Mary Berry’s Fish Pie with Rosti Topping Recipe

Make the rosti topping: Put the potatoes into a saucepan of cold salted water. Bring up to the boil and simmer until completely tender. Drain well and then mash with the butter and milk. Add pepper and taste to check the seasoning. Add salt and more pepper if necessary.
Make the fish filling: Melt the butter in a saucepan, add the leeks and stir over the heat. Cover with a lid and simmer gently for 10 minutes, or until soft. Measure the flour into a small bowl. Add the wine and whisk together until smooth.
Combine and assemble: Add the milk to the leeks, bring to the boil and then add the wine mixture. Stir briskly until thickened. Season and add the parsley and fish. Stir over the heat for two minutes, then spoon into an ovenproof casserole. Scatter over the eggs. Allow to cool until firm.
Bake: Spoon the mashed potatoes over the fish mixture and mark with a fork. Sprinkle with cheese. Bake for 30-40 minutes, or until lightly golden-brown on top and bubbling around the edges.

Recipe Tips

How to get a non-watery fish pie? The key is to create a thick, stable sauce. Cooking the flour and butter roux for a minute before gradually adding the milk is crucial. Also, ensure you’re using full-fat milk for the richest sauce.
Can I prepare this ahead of time? Yes, this is a perfect make-ahead dish. You can assemble the entire pie, let it cool, and then cover and refrigerate it for up to 2 days. You may need to add 10-15 minutes to the baking time when cooking from chilled.
What other fish can I use? A good fish pie has a mix of textures and flavors. Using a combination of a firm white fish (cod, haddock), a smoked fish (smoked haddock, kippers), and salmon is a classic choice.
How do I get a crispy potato topping? After spreading the mash, run a fork over the surface to create ridges. These little peaks will catch the heat and become extra crispy and golden in the oven. The grated cheese also helps create a delicious crust.

What To Serve With Fish Pie

This is a hearty, all-in-one meal, but it’s traditionally served with simple green vegetables.

Steamed green beans
Buttered garden peas
A simple green salad with a lemon vinaigrette
Sautéed spinach or kale

How To Store Fish Pie

Refrigerate: Store leftovers, covered, in the refrigerator for up to 3 days. Reheat in the microwave or in an oven at 180°C/350°F until piping hot.
Freeze: You can freeze the assembled, unbaked pie. Wrap it well in clingfilm and foil. It will keep for up to 3 months. Thaw completely in the refrigerator overnight before baking as directed.

Fish Pie Nutrition Facts

Calories: 650 kcal
Carbohydrates: 50g
Protein: 45g
Fat: 30g
Saturated Fat: 18g
Sodium: 950mg
Fiber: 6g
Sugar: 10g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I add leeks to the filling?

Yes, leeks are a wonderful addition to fish pie. You can substitute the onion with two sliced leeks and cook them in the same way.

Why did my sauce split?

A sauce can split if the liquid is added to the roux too quickly or if it’s boiled too vigorously after being made. A gradual whisking process and a gentle simmer are key.

Can I make this without prawns?

This recipe does not contain prawns, but you could certainly add them if you wish. Stir in about 200g of cooked, peeled prawns along with the fish.

Try More Recipes:

Mary Berry’s Fish Pie with Rosti Topping Recipe

Author: Chloe Saidani Cooking Method:Baking Cuisine:British Courses:Dinner

Difficulty:BeginnerPrep time: 30 minutesCook time:1 hour Rest time: 10 minutesTotal time:1 hour 40 minutesCooking Temp:100 CServings:6 servingsEstimated Cost:25 $Calories:650 kcal Best Season:Available

Description

A classic, creamy, and comforting British fish pie with a cheesy rosti potato topping.

Ingredients

Filling: 75g butter, 2 leeks, 75g plain flour, 150ml white wine, 568ml milk, 2 tbsp chopped parsley, 750g mixed fish, 6 hard-boiled eggs.
Topping: 1kg potatoes, knob of butter, a little milk, salt & pepper, 50g Gruyère cheese.

Instructions

Boil and mash the potatoes with butter, milk, salt, and pepper.
Make the filling by cooking the leeks in butter, stirring in flour and wine, then gradually whisking in milk. Add parsley and fish. Stir in eggs.
Pour the filling into a greased baking dish.
Top with the rosti potato topping and sprinkle with Gruyère cheese.
Bake at 200°C/400°F/Gas 6 for 30-40 minutes until golden and bubbling.

Notes

Using hot milk for the sauce helps to create a smooth, lump-free consistency.
For a perfect make-ahead meal, assemble the pie and refrigerate it until you’re ready to bake.
A combination of different types of fish (white, smoked, and oily like salmon) creates the best flavor.
Don’t skip adding cheese to the rosti topping; it adds a wonderful savory depth.

Keywords:Mary Berry’s Fish Pie with Rosti Topping Recipe