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Mary Berry Fish Pie with Cheesy Mash Recipe

Mary Berry Fish Pie with Cheesy Mash
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Print Recipe

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.

Ingredients

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

Instructions

 

  • 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 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.

Find it online: https://maryberrycooks.co.uk/mary-berry-fish-pie-with-cheesy-mash/