Mary Berry Fish Pie With Crushed Potatoes Recipe [Tips & Tricks]

If you’re looking for a comforting, hearty meal that’s both delicious and easy to make, you’ve got to try Mary Berry’s fish pie with crushed potatoes!

This recipe brings together a rich, creamy fish filling with a delightful twist on the classic mashed potato topping – the crushed potatoes give it an extra layer of texture and flavor. Plus, with Mary Berry’s expert touch, you can be sure this dish is a guaranteed crowd-pleaser. Whether you’re feeding the family or impressing guests, it’s the kind of dish that makes everyone feel warm and satisfied!

Mary Berry Fish Pie With Crushed Potatoes Recipe

Ingredients Needed

To create Mary Berry’s Fish Pie with Crushed Potatoes, the ingredients are simple yet flavorful, bringing together the best of British comfort food. Here’s a rundown of what you’ll need to gather before you begin:

For The Filling

1. White Fish Fillets (such as cod or haddock) – About 600g to 700g (roughly 1.5 pounds). White fish provides a delicate, flaky texture and a mild, clean flavor that pairs beautifully with creamy sauce.
2. Smoked Haddock – 200g (around 7 ounces). The smoky flavor adds depth and complexity to the dish, making it more savory and interesting.
3. Prawns (optional, but recommended) – 150g (5 ounces), preferably peeled and deveined. They lend a lovely sweetness and extra protein to the pie.
4. Leeks – 2 medium-sized leeks, washed and finely sliced. Leeks add a subtle sweetness and a mild onion flavor to the filling.
5. Butter – 50g (2 ounces). Butter is used to create a rich, luxurious sauce and contributes to the overall smoothness of the pie.
6. Flour – 50g (2 ounces). This is for the roux that thickens the sauce, ensuring that the filling holds together perfectly without being too runny.
7. Milk – 500ml (about 2 cups). Whole milk is recommended for a creamy texture that complements the fish filling.
8. Double Cream – 100ml (1/2 cup). This ingredient gives the sauce its indulgent richness and velvety consistency.
9. Mustard – 1 tablespoon. A dash of mustard adds tanginess and enhances the flavors of the fish and cream.
10. Chopped Fresh Parsley – A handful, finely chopped. The parsley adds freshness and a pop of green color, balancing the richness of the pie.
11. Lemon Zest – From one lemon. The zest provides a hint of citrusy brightness that cuts through the creaminess.
12. Seasoning – Salt and pepper to taste. These are essential to bring out the natural flavors of the fish and balance the creaminess.

For The Crushed Potato Topping

1. Potatoes – About 1kg (2 pounds) of floury potatoes, such as Maris Piper or King Edward. These are ideal for mashing, as they create a light, fluffy texture that’s perfect for the pie topping.
2. Butter – 50g (2 ounces), for creamy mashed potatoes.
3. Milk – 100ml (1/2 cup), to make the potatoes smooth and creamy.
4. Salt and Pepper – For seasoning the mashed potatoes.

Equipment Needed

To make Mary Berry’s Fish Pie with Crushed Potatoes, you’ll need some key kitchen tools. While the equipment is fairly standard, having everything in place will make the process smoother.

1. Ovenproof Dish – A 2-liter (about 8-cup) baking dish is ideal for assembling the pie. It needs to be deep enough to hold both the filling and the potato topping without overflowing.
2. Saucepan – A medium-sized saucepan will be used for making the creamy sauce for the fish filling. You’ll need it to prepare the roux and then add the milk and cream to create a smooth consistency.
3. Frying Pan – A large frying pan or skillet will be needed to cook the leeks and fish. It’s important to have a pan large enough to handle the fish fillets without overcrowding.
4. Pot – For boiling the potatoes. A large pot is essential to cook the potatoes evenly and ensure they mash well.
5. Potato Masher or Fork – To crush the boiled potatoes. This will give you the right consistency for the topping.
6. Chopping Board & Knife – To finely chop the leeks, parsley, and any other vegetables or herbs.
7. Whisk – Useful for mixing the roux into the milk and cream to ensure there are no lumps.
8. Grater – If you’re zesting the lemon, a fine grater or zester will be useful to achieve a fine zest.

How To Make Mary Berry’s Fish Pie With Crushed Potatoes

This dish may sound a bit elaborate, but it’s straightforward and well worth the effort. Here’s a step-by-step guide to preparing the delicious Fish Pie with Crushed Potatoes:

Step 1: Prepare The Fish

1. Poach the fish: Begin by gently poaching the white fish fillets and smoked haddock. Place them in a saucepan with enough milk to cover them. Heat gently over medium heat for about 10 minutes, until the fish is just cooked through and flakes easily.
2. Flake the fish: Remove the fish from the milk (reserve the milk to make the sauce) and break it into bite-sized chunks, discarding any skin and bones.

Step 2: Prepare The Filling

1. Cook the leeks: In a frying pan, melt a little butter and cook the finely sliced leeks on medium heat for around 8 minutes, until they soften and become translucent.
2. Make the sauce: In a separate saucepan, melt butter and stir in the flour to create a roux. Cook for a couple of minutes, then gradually whisk in the reserved poaching milk (adding about a third at a time). Add the double cream and continue stirring until the sauce thickens to a smooth consistency.
3. Add flavorings: Stir in mustard, lemon zest, chopped parsley, and season with salt and pepper to taste. Then gently fold in the cooked leeks, flaked fish, and prawns (if using). Make sure everything is evenly mixed.

Step 3: Prepare The Potato Topping

1. Boil the potatoes: While the fish filling is cooking, peel and chop the potatoes into even-sized chunks. Boil in salted water for 15-20 minutes or until tender.
2. Mash the potatoes: Drain the potatoes and return them to the pot. Mash with butter, milk, salt, and pepper until creamy and smooth. For a bit of extra texture, you can leave them slightly chunky, as Mary Berry suggests using a ‘crushed’ potato topping for added rustic appeal.

Step 4: Assemble The Pie

1. Layer the fish filling: Spoon the creamy fish mixture into an ovenproof dish, spreading it evenly across the base.
2. Top with potatoes: Spoon the mashed potatoes on top of the filling, spreading them out with a spatula to cover the entire surface. For a rustic touch, you can use the back of a spoon to create a wavy texture on the top, which will crisp up beautifully when baked.
3. Bake the pie: Place the pie in a preheated oven at 200°C (180°C fan) or 400°F for about 20 minutes, or until the topping is golden and crispy.

Expert Tips

1. Fish Selection: Choose a variety of fresh, firm white fish and add a bit of smoked haddock for extra flavor depth. For a more sustainable option, you could also incorporate some sustainably sourced fish like pollock or coley.
2. Crushed Potatoes: If you want a bit of extra texture and flavor, try using a mix of mashed and roughly crushed potatoes. You could also experiment with adding some grated cheese to the potato topping for a golden crust.
3. Prawns: If you prefer a more budget-friendly option, leave out the prawns. You can make up for it by adding extra fish or using another seafood variety.
4. Making Ahead: This pie can be prepared in advance! You can assemble it the day before and store it in the fridge, covered with cling film, before baking. Just add a few extra minutes to the cooking time when you’re ready to serve.
5. Serving Suggestions: Serve this dish with some steamed seasonal greens like broccoli or peas, which complement the richness of the pie beautifully.

Mary Berry’s Fish Pie with Crushed Potatoes is a truly comforting, indulgent dish that perfectly combines tender fish, creamy sauce, and a crispy, golden potato topping. It’s the ideal family meal, offering both nourishment and flavor in one hearty serving.

The balance of fresh fish, smoked haddock, and prawns (if used) alongside the smooth, rich sauce makes each bite a delight. Whether you’re serving it for a special occasion or as a comforting weeknight dinner, this pie is bound to become a beloved dish in your recipe collection.

With a few expert tips, you can customize it to your tastes, ensuring that it suits your preferences every time. So grab your apron, get cooking, and enjoy the delicious results of your hard work!.

Easy Recipe Variations For Mary Berry’s Fish Pie With Crushed Potatoes

Mary Berry’s fish pie with crushed potatoes is a comforting, delicious classic, perfect for both family dinners and special occasions. But if you’re looking to get creative in the kitchen or adapt the recipe to your personal preferences, there are plenty of ways to add a unique twist. Here are some easy and delightful variations to consider:

1. Vegetarian Fish Pie

   For those who prefer a plant-based alternative, consider swapping the fish for hearty vegetables like roasted sweet potatoes, cauliflower, and leeks. You can create a creamy sauce using dairy-free milk or coconut cream for richness.

   Add herbs like thyme and rosemary for flavor, and season generously with nutritional yeast for a cheesy, savory taste. This variation is just as satisfying and perfect for vegetarians or anyone avoiding seafood.

2. Cheese and Herb Crust

   While the classic version of Mary Berry’s pie features a simple crushed potato topping, you can elevate it with a cheesy, crispy crust. Mix grated cheese (cheddar or Gruyère are great options) into the potatoes before mashing, and sprinkle extra cheese on top before baking. You can also incorporate fresh herbs like parsley, chives, or dill to add an extra layer of flavor.

3. Smoked Fish Variation

   For a deeper, richer flavor profile, substitute some or all of the fish with smoked fish, such as smoked haddock or smoked mackerel. The smoky flavor will infuse the entire dish, creating a distinct twist that adds both complexity and comfort. Smoked fish pairs wonderfully with the creamy sauce and the buttery potatoes, making this version an indulgent choice.

4. Add Seafood Medley

   If you want to turn your fish pie into a seafood feast, consider adding a variety of shellfish, like prawns, scallops, or mussels. This version will not only enhance the flavor but also make the pie feel more luxurious. Simply sauté the shellfish before mixing them into the sauce, ensuring that the delicate flavors aren’t overpowered.

5. Curry Spiced Fish Pie

   For something a little more adventurous, try adding a bit of spice to your fish pie. A mild curry powder or turmeric will give the pie a beautiful golden hue and a lovely warm flavor. You can even add some chopped chilies, garlic, and ginger to the sauce to create a unique fusion dish that still maintains the comforting heartiness of a traditional fish pie.

6. One-Pot Fish Pie

   If you’re after a more convenient version of Mary Berry’s fish pie, try making a one-pot variation. Instead of separately cooking the fish, sauce, and mashed potatoes, you can cook everything in one pan.

   Simply layer the ingredients in a casserole dish, and bake until the potatoes are crispy and golden on top, and the sauce is bubbling beneath. This variation cuts down on cleanup time while still delivering all the classic flavors.

Best Practices To Store Leftovers

Fish pie with crushed potatoes is a fantastic dish for making ahead of time or for enjoying as leftovers. However, to maintain its flavor and texture, it’s important to follow the proper storage guidelines. Here’s how you can store your leftover fish pie effectively:

1. Cool the Pie Before Storing

   If you have leftover fish pie, allow it to cool down to room temperature before storing it. Placing hot food directly into the fridge can raise the temperature inside, leading to bacterial growth and potential spoilage. Once the pie has cooled, cover it tightly with either plastic wrap or foil.

2. Refrigerating Leftovers

   Store your fish pie leftovers in the fridge for up to 2 to 3 days. Make sure that the container is airtight to preserve the freshness and prevent the dish from absorbing any unwanted odors from the fridge. Label the container with the date it was made to keep track of how long it’s been stored.

3. Freezing for Longer Storage

   If you have more leftovers than you can eat in a few days, freezing is an excellent option. To freeze your fish pie, wrap it in plastic wrap and then in foil to prevent freezer burn.

   It’s advisable to freeze the pie in portions, so you can defrost and enjoy individual servings at a time. For best results, consume the frozen fish pie within 2 to 3 months.

4. Reheating Leftovers

   Reheating your fish pie is simple, but the key is to do so slowly and evenly to avoid drying it out. Preheat the oven to 350°F (175°C) and bake the pie for around 25-30 minutes, or until heated through.

   If reheating individual portions, you can microwave them, but ensure the pie is covered to prevent it from drying out. For an extra crispy topping, consider broiling the pie for the last few minutes of reheating.

What Goes Well With Fish Pie With Crushed Potatoes

While fish pie with crushed potatoes is a hearty dish on its own, it pairs wonderfully with a variety of sides that complement its creamy texture and savory flavor. Here are some ideas for sides that will elevate your fish pie meal:

1. Green Vegetables

   The richness of the fish pie calls for a refreshing, light side, and green vegetables like steamed broccoli, peas, or green beans work beautifully. These veggies add a burst of color and a slight crunch, providing a balance to the softness of the pie. You can lightly season them with olive oil, lemon, and a sprinkle of sea salt for an added zing.

2. Crispy Salad

   A fresh, crisp salad is an excellent counterpoint to the creamy and indulgent fish pie. Opt for leafy greens like arugula or spinach, and add a citrus-based dressing for a refreshing contrast. You could include sliced cucumber, radishes, or fennel for an extra layer of texture and freshness.

3. Garlic Bread

   If you’re craving a carb-rich side, garlic bread is always a crowd-pleaser. The rich, buttery garlic flavors work perfectly with the delicate fish pie, and the crunch of the bread complements the softness of the potatoes. Serve it warm, with a sprinkle of fresh parsley to add vibrancy.

4. Coleslaw

   A tangy coleslaw provides an excellent contrast to the creamy fish pie, cutting through its richness with a bit of acidity. The crunchiness of the cabbage and the creamy dressing offer a delightful texture contrast, and you can make the slaw as simple or as flavorful as you like by adding ingredients like apple, carrot, or mustard seeds.

5. Roasted Root Vegetables

   For a more substantial side dish, roasted root vegetables such as carrots, parsnips, and sweet potatoes are a great match. The natural sweetness of these vegetables pairs well with the savory flavors of the fish pie, and roasting them adds a lovely caramelization that enhances their flavor.

6. Pickled Vegetables

   For a more tangy, zesty accompaniment, consider serving pickled vegetables alongside your fish pie. Pickled onions, gherkins, or beets provide a sharp contrast to the richness of the pie, and their acidity helps to cleanse the palate between bites.

Conclusion

Mary Berry’s fish pie with crushed potatoes is a timeless classic that combines comfort, flavor, and versatility. Whether you stick to the traditional recipe or experiment with different variations-like smoked fish, a vegetarian version, or adding a curry twist-you’re sure to create a dish that’s loved by all.

By following best practices for storing leftovers and pairing it with fresh, crunchy sides, you can elevate your meal to a whole new level of enjoyment. So, next time you whip up this iconic dish, don’t be afraid to get creative and personalize it to suit your taste buds!.

FAQs

What Fish Is Best For Mary Berry’s Fish Pie With Crushed Potatoes?

Mary Berry’s recipe works well with a variety of white fish. Cod, haddock, or pollock are commonly used due to their mild flavor and flaky texture. You can also use smoked fish for added depth of flavor, but be sure to adjust the seasoning accordingly.

Can I Use Frozen Fish For The Fish Pie?

Yes, you can use frozen fish for Mary Berry’s fish pie with crushed potatoes. Ensure the fish is thoroughly thawed and drained to prevent excess moisture from affecting the pie’s consistency.

Can I Prepare Mary Berry’s Fish Pie In Advance?

Yes, the fish pie can be made in advance. After assembling the pie, cover it with cling film and store it in the refrigerator for up to 24 hours before baking. You may need to adjust the cooking time slightly if baking from cold.

How Can I Make The Mashed Potato Topping For Mary Berry’s Fish Pie?

To make the crushed potato topping, boil the potatoes until tender, then mash them with butter, milk, and seasoning to taste. Unlike traditional mashed potatoes, for a slightly textured topping, you can crush them rather than mash them to a smooth consistency.

What Can I Substitute For The Cream In Mary Berry’s Fish Pie With Crushed Potatoes?

If you want a lighter version of the pie, you can substitute the cream with whole milk or a combination of milk and a little bit of butter. Alternatively, for a dairy-free version, you could use a plant-based cream or coconut milk.

Can I Add Vegetables To The Fish Pie?

Yes, you can add vegetables to Mary Berry’s fish pie. Common additions include peas, leeks, spinach, or carrots. Make sure to cook the vegetables beforehand so they don’t release too much water into the pie.

How Long Does Mary Berry’s Fish Pie Take To Bake?

Mary Berry’s fish pie typically takes about 25-30 minutes to bake at 200°C (180°C fan) or 400°F. The pie is ready when the top is golden brown and the filling is bubbling.

Can I Use A Store-bought Crust For The Fish Pie?

Although Mary Berry’s recipe doesn’t require a crust, if you prefer a pastry topping, you can substitute the crushed potatoes with a sheet of store-bought puff pastry or shortcrust pastry. Simply bake as directed after placing the pastry over the filling.

Can I Make Mary Berry’s Fish Pie With A Gluten-free Option?

Yes, you can make a gluten-free version of the fish pie. Use gluten-free flour to make the sauce, and ensure the fish pie’s topping (such as crushed potatoes) does not contain any gluten-based ingredients. Additionally, use gluten-free stock if necessary.

What Should I Serve With Mary Berry’s Fish Pie With Crushed Potatoes?

Mary Berry’s fish pie pairs beautifully with a fresh green salad, steamed vegetables like broccoli or green beans, or even a side of buttered peas. A glass of crisp white wine, like Sauvignon Blanc or Chardonnay, also complements the dish nicely.