This Mary Berry Fish Pie with Prawns is a creamy and comforting recipe, which is made with a mix of pollock and juicy king prawns. It’s a clever twist on the classic, featuring a crunchy oaty-herb crumble instead of a traditional mash topping.
Mary Berry Fish Pie with Prawns Ingredients
For the Filling:
- 50g (2oz) butter
- 50g (2oz) plain flour
- 450ml (15fl oz) hot milk
- 3 tbsp full-fat mayonnaise
- 2 tsp Dijon mustard
- 1 tbsp chopped fresh dill
- 2 tsp snipped fresh chives
- Juice of ½ lemon
- 50g (2oz) Cheddar cheese, grated
- 650g (1lb 7oz) pollock or cod, skinned and cut into 3cm (1¼in) cubes
- 200g (7oz) peeled raw king prawns, deveined
- Salt and freshly ground black pepper
For the Oaty Herb Crumble Topping:
- 100g (3½oz) plain flour
- 50g (2oz) cold butter, cubed
- 50g (2oz) rolled oats
- 25g (1oz) Cheddar cheese, grated
- 2 tbsp chopped fresh parsley
How To Make Mary Berry’s Fish Pie with Prawns
- Prep the oven and make the sauce: Preheat the oven to 200°C/180°C Fan/Gas 6. Grease a large, shallow ovenproof dish. To make the sauce, melt the butter in a wide-based saucepan, stir in the flour, and cook for 30 seconds. Gradually pour in the hot milk, whisking until the sauce is smooth and has thickened.
- Flavor the sauce: Remove the pan from the heat and stir in the mayonnaise, mustard, dill, chives, lemon juice, and the 50g of grated Cheddar cheese.
- Combine the filling: Add the pollock and prawns to the sauce and gently simmer for 2 minutes until the prawns just start to turn pink. Season with salt and pepper, then spoon the mixture into the prepared ovenproof dish.
- Make the crumble topping: In a separate bowl, rub the cold, cubed butter into the 100g of plain flour with your fingertips until the mixture resembles breadcrumbs. Stir in the rolled oats, the 25g of grated Cheddar, and the chopped parsley.
- Assemble and bake: Sprinkle the crumble topping evenly over the fish filling in the dish. Place the dish on a baking sheet to catch any drips and bake for about 25 minutes, or until the filling is bubbling around the edges and the topping is golden and crisp.
Recipe Tips
- How to prevent a watery filling? If you are using frozen fish or prawns, ensure they are thoroughly defrosted and pat them very dry with a paper towel before adding them to the sauce. This will remove excess moisture.
- Can I use different fish? Yes. A good fish pie is all about the mix. You can substitute the pollock with other firm white fish like cod or haddock. Salmon would also be a delicious addition.
- Can I make this ahead of time? This is a perfect make-ahead dish. You can assemble the entire pie (without the crumble topping) up to a day in advance. Store the filling and the crumble separately in the fridge, then top and bake just before serving.
- How do I know when the pie is cooked? The pie is ready when the sauce is visibly bubbling up around the edges of the dish and the crumble topping is a deep golden brown.
What To Serve With Fish Pie with Prawns
This is a complete and hearty meal, but it’s traditionally served with simple green vegetables.
- Steamed green beans or peas
- Buttered cabbage or kale
- A simple green salad with a lemon vinaigrette
How To Store Fish Pie with Prawns
- Refrigerate: Store leftovers in an airtight container or tightly covered in the refrigerator for up to 2 days. Reheat in a 350°F oven until hot and bubbly.
- Freeze: The recipe notes that this pie freezes well without the crumble topping. Freeze the filling and the topping separately for up to 3 months.
Fish Pie with Prawns Nutrition Facts
- Serving Size: 1 serving
- Calories: 680 kcal
- Fat: 40g
- Carbohydrates: 45g
- Protein: 35g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This can happen if the milk is added too quickly to the roux or if the heat is too high. Add the hot milk gradually while whisking constantly over a medium-low heat for a smooth, stable sauce.
The recipe notes that deveining prawns can be a bit of a fuss and you can leave the vein in if you’re short on time as it isn’t harmful. However, removing it is generally preferred for the best taste and texture.
Yes, if you prefer a more traditional fish pie, you can omit the crumble topping and cover the filling with a layer of cheesy mashed potatoes instead.
Try More Recipes:
- Mary Berry Luxury Fish Pie Recipe
- Mary Berry Cottage Pie with Dauphinoise Potatoes Recipe
- Mary Berry Individual Dauphinoise Potatoes Recipe
Mary Berry Fish Pie with Prawns Recipe
Description
A clever twist on a traditional fish pie, featuring a creamy filling of pollock and prawns, all topped with a savory and crunchy oaty herb crumble.
Ingredients
Instructions
- Preheat oven to 200°C/180°C Fan. Grease a large ovenproof dish.
- Sauce: Melt 50g of butter, stir in 50g of flour, then gradually whisk in the hot milk until thick and smooth.
- Remove from the heat and stir in the mayonnaise, mustard, herbs, lemon juice, and 50g of Cheddar.
- Add the pollock and prawns to the sauce and simmer gently for 2 minutes. Season and pour into the prepared dish.
- Topping: Rub the 50g of cold butter into the 100g of flour until it resembles breadcrumbs. Stir in the oats, 25g of Cheddar, and parsley.
- Sprinkle the crumble topping evenly over the fish filling.
- Bake for about 25 minutes until golden and bubbling.
Notes
- Using a mix of fish and prawns gives a wonderful variety of textures.
- This is a fantastic make-ahead meal for a dinner party or a special family occasion.
- Don’t be afraid to be generous with the fresh herbs; they add a wonderful freshness to the creamy sauce.
- The oaty crumble topping is a delicious and easy alternative to a traditional potato mash.
