Mary Berry Fish Pie with Cheesy Mash Recipe

Mary Berry Fish Pie with Cheesy Mash is a comforting British classic that combines tender fish in a creamy sauce with a rich, golden cheese-topped mashed potato layer. The cheesy mash adds extra depth and indulgence, creating a crisp topping that contrasts beautifully with the soft, flaky fish beneath. This dish is perfect for family dinners, cosy evenings, or make-ahead meals when you want something warming, filling, and reliably delicious without being complicated.

What Is Mary Berry’s Fish Pie with Cheesy Mash?

Mary Berry Fish Pie with Cheesy Mash is a baked casserole made from a mix of white fish and salmon gently cooked in a smooth white sauce, then topped with buttery mashed potatoes blended with grated cheese. The pie is baked until bubbling and golden, allowing the flavours to meld while keeping the fish moist. The cheesy mash topping gives the dish its signature richness and satisfying finish.

Other Popular Mary Berry Recipes

• Mary Berry Fish Stew
• Mary Berry Steak And Kidney
• Mary Berry Fish Pie With Crushed Potato Topping
• Mary Berry Cornish Pasty

Why This Recipe Is Worth Trying

• Extra comfort factor – Cheesy mash adds richness and a crisp finish.
• Balanced and filling – Protein, sauce, and potatoes in one dish.
• Family-friendly flavours – Mild, creamy, and widely loved.
• Great for planning ahead – Easy to assemble and reheat.
• Simple ingredients – No complicated steps or hard-to-find items.

Essential Ingredients to Make Mary Berry Fish Pie with Cheesy Mash

For the fish filling

• 300g white fish (cod or haddock), cut into chunks
• 200g salmon fillet, skin removed and cubed
• 400ml milk
• 1 small onion, halved
• 1 bay leaf
• 30g butter
• 30g plain flour
• 2 tablespoons fresh parsley, chopped
• Salt and black pepper, to taste
• Optional: A squeeze of lemon juice for freshness

For the cheesy mash topping

• 800g potatoes, peeled and cut into chunks
• 40g butter
• 100ml warm milk
• 100g grated mature cheddar
• Salt and black pepper, to taste

Handy Kitchen Tools for Best Results

• Large saucepan
• Medium saucepan for sauce
• Colander
• Baking dish
• Potato masher
• Wooden spoon
• Whisk

Step-by-Step Guide to Making Mary Berry Fish Pie with Cheesy Mash

• Cook the potatoes – Boil the potatoes in salted water for 15–18 minutes until soft, then drain well.
• Prepare the mash – Mash the potatoes with butter, warm milk, seasoning, and grated cheese until smooth and creamy. Set aside.
• Poach the fish – Place the fish, milk, onion, and bay leaf in a saucepan. Heat gently for 5–6 minutes until the fish just starts to flake. Remove the fish and reserve the milk.
• Make the white sauce – Melt butter in a saucepan, stir in flour, and cook for 1 minute. Gradually whisk in the reserved milk until thick and smooth.
• Season the sauce – Stir in parsley, salt, pepper, and optional lemon juice, then remove from heat.
• Assemble the pie – Arrange the fish evenly in a baking dish and pour the sauce over the top.
• Add the cheesy mash – Spoon the mash over the filling and spread evenly, creating gentle ridges with a fork.
• Bake until golden – Bake at 200°C (400°F) for 25–30 minutes until bubbling and lightly golden on top.
• Rest before serving – Allow the pie to stand for 5 minutes so it firms up slightly.

What I Got Wrong (And How I Fixed It)

• The sauce was too thin – Cooked it longer until it coated the back of a spoon.
• Fish overcooked – Reduced poaching time and let the oven finish the cooking.
• Mash tasted bland – Added more seasoning and used mature cheddar.
• Top didn’t brown enough – Finished under the grill for a few minutes.

Healthier Version of Mary Berry Fish Pie with Cheesy Mash

• Use semi-skimmed milk instead of full-fat.
• Reduce cheese slightly or use a lighter cheddar.
• Replace some potatoes with mashed cauliflower.
• Add peas or spinach to the filling for extra vegetables.
• Use olive oil instead of butter in the mash.

Ingredient Substitutions for Mary Berry Fish Pie with Cheesy Mash

• Swap salmon for smoked haddock for a deeper flavour.
• Use leeks instead of onions for sweetness.
• Replace cheddar with Gruyère or Red Leicester.
• Use gluten-free flour for the sauce if needed.
• Add Dijon mustard to the sauce for extra depth.

Pairing Ideas: What to Serve With Mary Berry Fish Pie with Cheesy Mash

• Serve with peas – A classic, fresh pairing.
• Add green beans – Brings crunch and colour.
• Pair with carrots – Natural sweetness balances the cheese.
• Include a crisp salad – Lightens the creamy dish.
• Serve with crusty bread – Perfect for extra sauce.

Expert Tips to Make Perfect Mary Berry Fish Pie with Cheesy Mash

• Keep fish chunks large – Helps maintain texture.
• Do not over-poach – The fish should finish cooking in the oven.
• Season every layer – Especially the potatoes.
• Use mature cheese – Adds stronger flavour without extra fat.
• Let it rest briefly – Makes serving neater and easier.

Creative Ways to Customize Mary Berry Fish Pie with Cheesy Mash

• Add sweetcorn for colour and sweetness.
• Include hard-boiled eggs for a traditional twist.
• Top with breadcrumbs for extra crunch.
• Use sweet potatoes in the mash for variation.
• Add herbs like dill for freshness.

Storing Mary Berry Fish Pie with Cheesy Mash the Right Way

• Refrigerate leftovers for up to 2 days.
• Cover tightly to prevent drying.
• Freeze before baking for the best texture.
• Label portions clearly when freezing.
• Avoid repeated reheating to keep the fish tender.

How to Reheat Mary Berry Fish Pie with Cheesy Mash

• Reheat in the oven at 180°C for 20–25 minutes until piping hot.
• Microwave individual portions gently, covered loosely.
• Add a splash of milk if the filling looks dry.

Nutritional Breakdown (per serving)

• Calories: ~420
• Protein: 30g
• Fat: 20g
• Carbohydrates: 32g
• Fibre: 3g
• Sodium: Moderate

Print

FAQ

Why does the cheese in my mashed potato topping turn oily?

Cheese releases oil when it’s overheated or when very high-fat cheese is used. Mix the cheese into warm—not piping hot—mashed potatoes and bake just until golden. Using mature cheddar in moderate amounts gives flavour without excess grease.

How do I keep the fish tender in a cheesy fish pie?

Fish stays tender when it’s only lightly poached before baking. Cut the fish into large chunks and remove it from the milk as soon as it begins to flake. The oven heat will finish cooking it gently without drying it out.

Why is my fish pie sauce lumpy?

Lumps form when milk is added too quickly to the roux or when the sauce isn’t whisked continuously. Add the milk gradually while whisking and keep the heat on medium until the sauce becomes smooth and thick.

Can I assemble fish pie with cheesy mash in advance?

Yes. Assemble the pie fully, cover it, and refrigerate for up to 24 hours before baking. Let it sit at room temperature for about 20 minutes before placing it in the oven, or add a few extra minutes to the baking time.

Wrapping It Up

Mary Berry Fish Pie with Cheesy Mash is a comforting, crowd-pleasing dish that brings warmth and flavour to the table. The creamy fish filling paired with golden, cheesy mash makes it a reliable favourite for family meals or relaxed entertaining. Easy to adapt and simple to prepare, it’s a recipe you’ll return to whenever comfort food is needed.