Mary Berry Fish Pie with Leeks Recipe

This Mary Berry Fish Pie with Leeks Recipe is a creamy and comforting recipe, which is made with smoked haddock and salmon. It’s the ultimate comfort food recipe, ready in about 1 hour and 30 minutes.

Mary Berry Fish Pie with Leeks Recipe Ingredients

For the Filling:

• 500g (1 lb) skinless, boneless white fish fillets (like cod or haddock)
• 500g (1 lb) skinless, boneless smoked haddock fillets
• 500ml (1 pint) full-fat milk
• 2 large leeks, trimmed and sliced
• 50g (2 oz) butter
• 50g (2 oz) plain flour
• 4 tbsp fresh parsley, chopped
• 200g (7 oz) cooked, peeled prawns
• Salt and freshly ground black pepper

For the Topping:

• 1kg (2.2 lbs) potatoes (like Maris Piper or King Edward), peeled and evenly chunked
• 75g (3 oz) butter
• 100ml (3.5 fl oz) full-fat milk
• 100g (3.5 oz) mature cheddar cheese, grated

How To Make Mary Berry Fish Pie with Leeks Recipe

1. Poach the fish: Place the white fish and smoked haddock in a large saucepan. Pour over the milk, bring to a gentle simmer, and cook for about 5-8 minutes, until the fish is just cooked through. Remove the fish with a slotted spoon, reserving the milk. Flake the fish into large chunks and set aside.
2. Cook the leeks: In a separate large pan, melt the 50g of butter over a medium heat. Add the sliced leeks and cook gently for about 10 minutes, until soft and tender but not browned.
3. Make the sauce: Stir the flour into the cooked leeks to create a paste (a roux). Cook for one minute, then gradually whisk in the reserved poaching milk until you have a smooth, thick sauce. Simmer for 2-3 minutes.
4. Combine the filling: Remove the sauce from the heat and gently stir in the flaked fish, cooked prawns, and chopped parsley. Season to taste with salt and pepper. Pour the filling into a large ovenproof dish.
5. Make the mashed potato topping: While the filling is being made, boil the potatoes in salted water until very tender. Drain well, then mash with the 75g of butter and 100ml of milk until smooth and creamy. Stir in half of the grated cheddar cheese.
6. Assemble and bake: Preheat the oven to 200°C/180°C Fan/Gas 6. Spoon the mashed potato over the fish filling and spread it evenly. Use a fork to create a decorative, textured surface. Sprinkle the remaining grated cheese over the top. Bake for 30-40 minutes, until the topping is golden brown and the filling is bubbling at 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

Try More Recipes:

• Mary Berry Fish Pie with Prawns Recipe
• Mary Berry Luxury Fish Pie Recipe
• Mary Berry Cottage Pie with Dauphinoise Potatoes Recipe

Mary Berry Fish Pie with Leeks 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 leek and parsley sauce, topped with cheesy mashed potatoes.

Ingredients

• Filling: 500g white fish, 500g smoked haddock, 500ml milk, 2 leeks, 50g butter, 50g flour, 4 tbsp parsley, 200g cooked prawns.
• Topping: 1kg potatoes, 75g butter, 100ml milk, 100g mature cheddar cheese.

Instructions

1. Gently poach the white fish and smoked haddock in milk until just cooked; reserve the milk and flake the fish.
2. In a separate pan, soften sliced leeks in butter. Stir in flour to make a paste, then gradually whisk in the reserved milk to create a smooth sauce.
3. Stir the flaked fish, prawns, and parsley into the sauce. Pour into an ovenproof dish.
4. Boil and mash the potatoes with butter and milk. Stir in half the cheese.
5. Spoon the mashed potato over the fish filling, rough up the surface with a fork, and sprinkle with the remaining cheese.
6. Bake at 200°C/180°C Fan for 30-40 minutes until golden and bubbling.

Notes

• Using the milk the fish was poached in is the secret to a deeply flavorful sauce.
• 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 mash; it adds a wonderful savory depth.

Keywords:Mary Berry Fish Pie with Leeks Recipe