This Mary Berry Fish Pie with Crushed Potatoes Recipe is a comforting and flavorful recipe, which is made with a mix of salmon and hake. It’s a classic, foolproof recipe, ready in about 1 hour and 15 minutes.
Mary Berry Fish Pie with Crushed Potatoes Recipe Ingredients
For the Filling:
- 75g (2½oz) butter, plus extra for greasing
- 1 large leek, trimmed and cut into 5mm (¼in) thick slices
- 50g (1¾oz) plain flour
- 600ml (1 pint) hot, full-fat milk
- 1 1/2 tbsp. chopped fresh dill
- Finely grated rind of ½ lemon
- Salt and freshly ground black pepper
- 400g (14oz) hake fillet, skinned and cut into 2.5cm (1in) cubes
- 400g (14oz) salmon fillet, skinned and cut into 2.5cm (1in) cubes
- 200g (7oz) fresh spinach
For the Topping:
- 800g (1¾lb) new potatoes, such as Charlotte, scrubbed
- 2 tbsp. olive oil, plus 2 tsp for drizzling
How To Make Mary Berry Fish Pie with Crushed Potatoes Recipe
- Make the sauce: Melt 50g of the butter in a large pan over a medium heat. Add the leek and fry for 3 minutes until softened. Stir in the flour and cook for 1-2 minutes. Remove from the heat and gradually pour in the hot milk, stirring until smooth.
- Cook the fish: Return the sauce to a medium heat and stir until boiling and thickened. Stir in the dill, lemon rind, and seasoning. Add the hake and salmon to the sauce and cook over a low heat for 2 minutes, stirring gently.
- Wilt the spinach: In a separate large pan, melt the remaining 25g of butter. Add the spinach and cook, stirring, for 1-2 minutes until it wilts. Drain it thoroughly in a colander, pressing out any excess moisture, then roughly chop.
- Prepare the topping: While the sauce is being made, boil the potatoes in salted water for about 15 minutes, until tender. Drain well, then return them to the pan. Using a fork, break the potatoes down into rough, chunky pieces. Stir in the 2 tbsp of olive oil and season with salt and pepper.
- Assemble and bake: Preheat the oven to 200°C (fan 180°C/400°F/Gas 6). Grease an ovenproof dish. Pour the fish mixture into the dish. Scatter the chopped spinach over the top, then spoon the crushed potatoes over the spinach. Drizzle with the remaining 2 teaspoons of oil.
- Bake: Bake for 30–40 minutes, or until the pie is bubbling at the edges and the topping is golden and crispy.
Recipe Tips
- How to get a non-watery fish pie? The key is to use hot milk when making your white sauce, as it helps prevent lumps. Also, be sure to thoroughly drain the wilted spinach, pressing out as much moisture as possible.
- Can I prepare this ahead of time? You can make the filling and topping ahead of time and store them separately in the fridge. Assemble the pie just before baking for the best results.
- What other fish can I use? A good fish pie has a mix of textures and flavors. You can use a fish pie mix which often contains salmon, cod, and haddock.
- How do I get a crispy potato topping? Crushing the potatoes rather than mashing them creates more surface area, which allows the olive oil to make them wonderfully golden and crispy in the oven.
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
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: 525 kcal
- Carbohydrates: 32g
- Protein: 37g
- Fat: 10g
- Saturated Fat: 5g
- Sodium: 450mg
- Fiber: 5g
- Sugar: 8g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I add hard-boiled eggs to the filling?
Yes, chopped hard-boiled eggs are a very common and traditional addition to a classic British fish pie. Simply fold two or three chopped eggs into the sauce along with the fish.
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 Fish Pie with Leeks Recipe
- Mary Berry Fish Pie with Prawns Recipe
- Mary Berry Luxury Fish Pie Recipe
Mary Berry Fish Pie with Crushed Potatoes Recipe
Description
A delicious and comforting fish pie with a creamy leek and dill sauce, topped with crispy, golden crushed new potatoes.
Ingredients
Instructions
- Make the sauce by cooking the leek in butter, stirring in flour, then gradually whisking in hot milk. Add dill and lemon rind.
- Gently cook the fish in the sauce for 2 minutes.
- Wilt the spinach in a separate pan, drain well, and chop.
- Boil the potatoes until tender, drain, and crush them with a fork. Stir in 2 tbsp of olive oil and season.
- Assemble the pie by pouring the fish mixture into a dish, topping with the spinach, then the crushed potatoes.
- Drizzle with the remaining oil and bake at 200°C/180°C Fan for 30-40 minutes until golden and bubbling.
Notes
- Using hot milk for the sauce helps to create a smooth, lump-free consistency.
- Crushing the potatoes instead of mashing them creates a wonderfully crispy topping.
- Ensure you squeeze as much water as possible from the spinach to prevent a watery pie.
- This pie is a great way to use a variety of fish; a pre-mixed fish pie selection from a fishmonger works well.
Mary Berry Fish Pie with Crushed Potatoes Recipe
