This Mary Berry Luxury Fish Pie is a creamy and comforting recipe, which is made with a mix of smoked haddock and fresh haddock. It’s the perfect family meal, ready in about 1 hour and 30 minutes.
Mary Berry Luxury Fish Pie Ingredients
For the Filling:
- 50g (2oz) butter, plus extra for greasing
- 1 onion, peeled and chopped
- 50g (2oz) plain flour
- 600ml (1 pint) hot milk
- 1 tbsp chopped fresh dill
- Juice of ½ lemon
- 350g (12oz) smoked haddock fillet, skinned and cut into cubes
- 350g (12oz) fresh haddock fillet, skinned and cut into cubes
- 4 large free-range eggs, hard-boiled
- Freshly ground black pepper
For the Topping:
- 1kg (2lb 3oz) floury potatoes (like King Edward or Maris Piper), peeled and cut into large chunks
- Knob of butter
- 6 tbsp hot milk
- 100g (3½oz) mature Cheddar cheese, grated
- 50g (2oz) Parmesan cheese, grated
How To Make Mary Berry’s Luxury Fish Pie
- Prepare the topping: Place the potatoes in a pan of cold salted water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain well, then mash with the butter and hot milk until smooth. Season with pepper and stir in the Parmesan cheese. Set aside.
- Hard-boil the eggs: While the potatoes cook, place the eggs in a small pan of boiling water and cook for 10 minutes. Drain, cool under cold water, then peel and cut each egg into quarters.
- Make the sauce: In a large pan, melt the 50g of butter. Add the onion and fry for a few minutes, then cover, lower the heat, and let it soften for about 10 minutes. Add the flour and stir for a minute to cook it out. Gradually whisk in the hot milk until you have a smooth, thickened sauce.
- Combine the filling: Stir the dill and lemon juice into the sauce. Add both the smoked and fresh haddock cubes. Season with pepper and stir the mixture gently for a couple of minutes over a low heat. Remove the pan from the heat, add the Cheddar cheese, and stir until melted. Gently fold in the quartered hard-boiled eggs.
- Assemble and bake: Preheat the oven to 200°C/180°C Fan/Gas 6. Pour the fish filling into a large, buttered ovenproof dish. Spoon the cheesy mashed potato over the top, using a fork to create a textured surface.
- Bake until golden: Bake for 30-40 minutes, or until the pie is bubbling around the edges and the potato topping is golden brown and crisp.
Recipe Tips
- What makes this fish pie “luxury”? The combination of both smoked and unsmoked haddock gives a wonderful depth of flavor. The addition of hard-boiled eggs and a rich, cheesy mash topping makes it extra special.
- How to prevent a watery filling? It’s important to make a good, thick béchamel sauce. Cook the flour and butter (the roux) for a minute before gradually whisking in the hot milk. This ensures the sauce is stable and creamy.
- Can I use different fish? Yes. A good fish pie is all about the mix. You can substitute some of the haddock with other fish like salmon, cod, or even add a handful of cooked prawns at the end with the eggs.
- Can I make this ahead of time? This is a perfect make-ahead dish. You can assemble the entire pie, let it cool, cover it, and keep it in the refrigerator for a day before baking. You may need to add 10-15 minutes to the baking time.
What To Serve With Luxury Fish Pie
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 Luxury Fish Pie
- 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 the pie freezes well without the hard-boiled eggs, as they can become rubbery.
Luxury Fish Pie Nutrition Facts
- Serving Size: 1 serving
- Calories: 650 kcal
- Fat: 35g
- Carbohydrates: 40g
- Protein: 45g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why did my sauce split?
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.
Do I have to use smoked haddock?
The smoked haddock is key to the classic, savory flavor of this fish pie. It’s highly recommended, but you can use all fresh haddock if you prefer a milder taste.
Can I make this dairy-free?
Yes. For the sauce, you can use a dairy-free butter and a creamy, unsweetened plant-based milk like oat or soy. For the topping, use a dairy-free butter and milk, and you can omit the cheese or use a dairy-free alternative.
Try More Recipes:
- Mary Berry Chicken and Bacon Casserole Recipe
- Mary Berry Slow Cooker Chicken Casserole Recipe
- Mary Berry Chicken and Herb Casserole Recipe
Mary Berry Luxury Fish Pie Recipe
Description
A classic and comforting British dish with a creamy filling of smoked and fresh haddock, hard-boiled eggs, and a rich, cheesy mashed potato topping.
Ingredients
Instructions
- Topping: Boil and mash the potatoes with butter and hot milk. Stir in the Parmesan and season.
- Filling: Make a béchamel sauce by cooking the chopped onion in butter, stirring in the flour, then gradually whisking in the hot milk until thick.
- Stir the dill, lemon juice, and both types of haddock into the sauce. Cook for 2 minutes.
- Remove from the heat, stir in the Cheddar cheese until melted, then gently fold in the quartered hard-boiled eggs.
- Assemble & Bake: Preheat oven to 200°C/180°C Fan. Pour the fish filling into a large ovenproof dish.
- Spoon the cheesy mash over the top and rough it up with a fork.
- Bake for 30-40 minutes until golden and bubbling.
Notes
- Using a mix of smoked and unsmoked fish is the secret to a deep, savory flavor.
- 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 cheesy mash topping!
- Let the pie rest for 10 minutes before serving to allow the sauce to set slightly.
Mary Berry Luxury Fish Pie Recipe
