Ekani Ella Mary Berry Fish Pie with Leeks is a comforting British classic that brings together flaky white fish, gently softened leeks, and a creamy sauce, all topped with smooth mashed potatoes. The flavour is mild, savoury, and deeply satisfying, making it ideal for family dinners, cosy evenings, or make-ahead meals. Prepared using traditional stovetop cooking and oven baking, this dish takes about 1 hour from start to finish and delivers reliable, homely results every time.
What Is Mary Berry Fish Pie with Leeks?
Mary Berry Fish Pie with Leeks is a baked savoury dish made with chunks of fish in a creamy sauce, combined with leeks for sweetness, and finished with a mashed potato topping. Unlike heavy versions, this style focuses on balance—light sauce, tender fish, and a topping that browns gently without drying out.
Other Popular Mary Berry Recipes
Why This Recipe Is Worth Trying
- Classic British comfort – Familiar flavours that feel reassuring
- Balanced richness – Creamy without being heavy
- Gentle sweetness – Leeks soften the savoury notes
- Family-friendly dish – Mild and widely loved
- Great for leftovers – Reheats well the next day
Essential Ingredients to Make Mary Berry Fish Pie with Leeks
For the Filling
- White fish fillets (cod, haddock, or pollock): 500 g, cut into chunks
- Leeks: 2 medium, trimmed and thinly sliced
- Unsalted butter: 40 g
- Plain flour: 40 g
- Milk: 500 ml
- Double cream: 100 ml
- Salt: to taste
- Black pepper: to taste
For the Mash Topping
- Potatoes: 900 g, peeled and chopped
- Butter: 50 g
- Milk: 2–3 tablespoons
Handy Kitchen Tools for Best Results
- Large saucepan for potatoes
- Medium saucepan for sauce
- Whisk for smooth consistency
- Frying pan for leeks
- Ovenproof baking dish
- Potato masher
Step-by-Step Guide to Making Mary Berry Fish Pie with Leeks
- Cook the potatoes – Boil the potatoes in salted water until tender, then drain well. Mash with butter and milk until smooth and set aside.
- Soften the leeks – Melt a little butter in a pan, add the sliced leeks, and cook gently until soft and sweet, not browned.
- Make the sauce base – In a saucepan, melt the butter, stir in the flour, and cook for 1 minute to form a roux.
- Add the milk gradually – Pour in the milk slowly, whisking constantly until thick and smooth, then stir in the cream.
- Season lightly – Add salt and black pepper, keeping flavours gentle so the fish stays the focus.
- Combine the filling – Add the fish pieces and softened leeks to the sauce, stirring carefully to avoid breaking the fish.
- Assemble the pie – Spoon the fish mixture into a baking dish and spread the mashed potatoes evenly over the top.
- Bake until golden – Bake in a preheated oven at 200°C (180°C fan) for 25–30 minutes until bubbling and lightly golden.
- Rest briefly – Let the pie stand for a few minutes before serving so it settles nicely.
What I Got Wrong (And How I Fixed It)
- Fish breaking apart – Adding it at the final stage kept chunks intact
- Watery filling – Cooking the sauce until properly thickened solved this
- Bland mash – Extra seasoning improved balance
- Dry topping – Adding a splash of milk kept it smooth
Healthier Version of Mary Berry Fish Pie with Leeks
This pie can be made lighter by using semi-skimmed milk instead of cream and reducing the butter slightly in the mash. Adding extra leeks also boosts volume without increasing richness.
Ingredient Substitutions for Mary Berry Fish Pie with Leeks
- Smoked fish for added depth
- Sweet potatoes for the topping
- Plant-based butter for a dairy-free option
- Gluten-free flour for thickening
Pairing Ideas: What to Serve With Mary Berry Fish Pie with Leeks
- Steamed greens – Adds freshness and colour
- Buttered peas – A classic companion
- Simple side salad – Lightens the plate
- Crusty bread – Useful for the sauce
- Roasted carrots – Adds natural sweetness
Expert Tips to Make Perfect Mary Berry Fish Pie with Leeks
- Choose firm fish – Helps it hold shape
- Cook leeks gently – Prevents bitterness
- Whisk patiently – Keeps sauce smooth
- Season in layers – Builds balanced flavour
- Spread mash evenly – Ensures even browning
- Bake uncovered – Creates a light golden top
Creative Ways to Customize Mary Berry Fish Pie with Leeks
- Cheesy mash topping – Add grated cheddar
- Herb boost – Stir in parsley or dill
- Mustard note – Add a teaspoon to the sauce
- Mixed seafood – Include prawns or salmon
- Crunchy finish – Fork the mash for texture
Storing Mary Berry Fish Pie with Leeks the Right Way
- Refrigerated storage – Cover and keep for up to 2 days
- Portion before chilling – Makes reheating easier
- Freezing option – Freeze unbaked for the best texture
- Thawightly covered dish – Prevents drying
How to Reheat Mary Berry Fish Pie with Leeks
Reheat in the oven at a moderate temperature until heated through. Cover loosely with foil if the top browns too quickly, removing it near the end.
Nutritional Breakdown (Per Serving)
- Calories: ~420 kcal
- Carbohydrates: ~38 g
- Fats: ~20 g
- Protein: ~28 g
- Sugar: ~6 g
Mary Berry Fish Pie with Leeks
Mary Berry Fish Pie with Leeks is a baked savoury dish made with chunks of fish in a creamy sauce, combined with leeks for sweetness and finished with a mashed potato topping. Unlike heavy versions, this style focuses on balance—light sauce, tender fish, and a topping that browns gently without drying out.
- Prep Time: 25
- Cook Time: 35
- Total Time: 1 hour
- Yield: 4
- Category: Main Course
- Method: Baking
- Cuisine: British
Ingredients
For the Filling
-
White fish fillets (cod, haddock, or pollock): 500 g, cut into chunks
-
Leeks: 2 medium, trimmed and thinly sliced
-
Unsalted butter: 40 g
-
Plain flour: 40 g
-
Milk: 500 ml
-
Double cream: 100 ml
-
Salt: to taste
-
Black pepper: to taste
For the Mash Topping
-
Potatoes: 900 g, peeled and chopped
-
Butter: 50 g
-
Milk: 2–3 tablespoons
Instructions
-
Cook the potatoes – Boil the potatoes in salted water until tender, then drain well. Mash with butter and milk until smooth and set aside.
-
Soften the leeks – Melt a little butter in a pan, add the sliced leeks, and cook gently until soft and sweet, not browned.
-
Make the sauce base – In a saucepan, melt the butter, stir in the flour, and cook for 1 minute to form a roux.
-
Add the milk gradually – Pour in the milk slowly, whisking constantly until thick and smooth, then stir in the cream.
-
Season lightly – Add salt and black pepper, keeping flavours gentle so the fish stays the focus.
-
Combine the filling – Add the fish pieces and softened leeks to the sauce, stirring carefully to avoid breaking the fish.
-
Assemble the pie – Spoon the fish mixture into a baking dish and spread the mashed potatoes evenly over the top.
-
Bake until golden – Bake in a preheated oven at 200°C (180°C fan) for 25–30 minutes until bubbling and lightly golden.
-
Rest briefly – Let the pie stand for a few minutes before serving so it settles nicely.
FAQs
Why does my fish pie turn watery after baking?
Fish pie can become watery if the sauce is too thin or the fish releases moisture during cooking. Making sure the white sauce is properly thickened before adding the fish and leeks helps the filling stay creamy and well set after baking.
Should fish be cooked before adding it to fish pie?
No, the fish does not need to be cooked first. Adding raw fish directly to the sauce allows it to cook gently in the oven, keeping it tender and preventing it from becoming dry or rubbery.
How do I stop the mashed potato topping from sinking?
The topping can sink if the filling is too hot or runny. Letting the fish mixture cool slightly and spreading the mash gently over the surface helps it sit neatly on top.
Can Mary Berry fish pie with leeks be made ahead of time?
Yes, the pie can be assembled in advance, covered, and stored in the fridge for up to 24 hours. Allow it to come closer to room temperature before baking so it heats evenly.
Wrapping It Up
Mary Berry Fish Pie with Leeks is a dependable comfort dish that brings warmth to the table with minimal fuss. Creamy filling, tender fish, and smooth mash come together in a way that feels familiar and satisfying. It’s the kind of recipe that earns a regular spot in your meal rotation and never feels out of place.
