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Mary Berry Fish Pie With Crushed Potato Topping

Mary Berry Fish Pie With Crushed Potato Topping
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Print Recipe

Mary Berry Fish Pie With Crushed Potato Topping is a baked dish made with a mixture of white fish and salmon in a silky white sauce, topped with lightly crushed potatoes instead of traditional mash. The fish cooks gently in the sauce while baking, staying moist and flaky. The crushed potatoes provide a more rustic finish, offering contrast between the creamy filling and the crisp, uneven topping.

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 crushed potato topping

  • 800g potatoes, peeled and cut into chunks

  • 40g butter, melted

  • Salt and black pepper, to taste

  • Optional: Grated cheddar for a lightly cheesy finish

Instructions

  • Cook the potatoes – Boil the potatoes in salted water for 15–18 minutes until tender, then drain well.

  • Crush the potatoes – Lightly crush with a fork or masher, season, and mix with melted butter. Set aside.

  • Poach the fish – Place fish, milk, onion, and bay leaf in a pan and heat gently for 5–6 minutes until the fish just starts to flake. Remove fish and reserve the milk.

  • Make the sauce – Melt butter in a saucepan, stir in flour, and cook for 1 minute. Gradually whisk in the reserved milk until smooth and thickened.

  • Season the sauce – Remove from heat and stir in parsley, seasoning, and optional lemon juice.

  • Assemble the pie – Arrange fish pieces in a baking dish and pour the sauce evenly over the top.

  • Add the topping – Spoon the crushed potatoes over the fish, leaving a rough surface for crisping.

  • Bake until golden – Bake at 200°C (400°F) for 25–30 minutes until bubbling and lightly golden.

  • Rest before serving – Let the pie stand for 5 minutes to settle.

Find it online: https://maryberrycooks.co.uk/mary-berry-fish-pie-with-crushed-potato-topping/