Mary Berry’s Fish Pie with Cheesy Mash Recipe

This Mary Berry’s Fish Pie with Cheesy Mash Recipe is a luxurious and comforting recipe, which is made with a mix of smoked and fresh haddock. It’s the ultimate comfort food recipe, ready in about 1 hour and 30 minutes.

Mary Berry’s Fish Pie with Cheesy Mash Recipe Ingredients

For the Filling:

• 50g (2oz) butter, plus extra for greasing
• 4 large eggs
• 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
• Freshly ground pepper
• 100g (3.5oz) mature Cheddar cheese, grated

For the Topping:

• 1kg (2.2 lbs) floury potatoes, peeled and cut into large chunks
• Knob of butter
• 6 tbsp hot milk
• 50g (2oz) Parmesan cheese, grated

How To Make Mary Berry’s Fish Pie with Cheesy Mash Recipe

1. Prepare the topping: Place the potatoes in a pan of salted cold water. Bring to the boil and simmer for 15-20 minutes, or until tender. Drain and mash with the butter and milk. Season with pepper, stir in the Parmesan, and set aside.
2. Hard-boil the eggs: Hard-boil the eggs for 10 minutes, drain, and peel. Cut each egg into quarters.
3. Make the filling: Melt the butter in a large pan, add the onion, and fry for a few minutes. Cover, lower the heat, and simmer for about 10 minutes. Remove the lid, add the flour, stir until combined, and gradually blend in the milk. Stir over a medium heat until thickened and smooth.
4. Combine and assemble: Add the dill, lemon juice, and both types of haddock. Season and stir the mixture for a couple of minutes. Remove the pan from the heat, add the Cheddar, stir in the egg quarters, and tip into a greased baking dish.
5. Bake: Spread the cheesy mash over the top. Bake in a preheated oven at 200°C/gas mark 6 for 30-40 minutes, or until the pie is bubbling around the edges and piping hot in the centre.

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’s Spinach Fish Pie Recipe
• Mary Berry Fish Pie with Crushed Potatoes Recipe
• Mary Berry Fish Pie with Leeks Recipe

Mary Berry’s Fish Pie with Cheesy Mash 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 mashed potato topping.

Ingredients

• Filling: 50g butter, 4 large eggs, 1 onion, 50g plain flour, 600ml hot milk, 1 tbsp chopped fresh dill, juice of ½ lemon, 350g smoked haddock, 350g fresh haddock, pepper, 100g mature Cheddar cheese.
• Topping: 1kg floury potatoes, knob of butter, 6 tbsp hot milk, 50g Parmesan cheese.

Instructions

1. Boil and mash the potatoes with butter, milk, and Parmesan.
2. Hard-boil and quarter the eggs.
3. Make the filling by cooking the onion in butter, stirring in flour, then gradually whisking in hot milk. Add dill, lemon juice, and fish. Stir in Cheddar and eggs.
4. Pour the filling into a greased baking dish.
5. Top with the cheesy mash and bake at 200°C/gas mark 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 mash; it adds a wonderful savory depth.

Keywords:Mary Berry’s Fish Pie with Cheesy Mash Recipe