Ekani Ella Mary Berry fish pie with prawns is a comforting British classic made with tender fish, juicy prawns, and a creamy sauce topped with smooth mashed potatoes. It is rich without being heavy and perfect for family dinners, cosy evenings, or make-ahead meals. The flavours are gentle, balanced, and familiar, making this dish ideal for both everyday cooking and special occasions. Prepared using a stovetop and oven-baking method, it delivers reliable results every time.
What Is Mary Berry Fish Pie with Prawns?
This dish is a traditional British fish pie that combines white fish and prawns in a creamy sauce, finished with mashed potatoes and baked until golden. Mary Berry’s style keeps the flavours clean and comforting, focusing on proper cooking, good seasoning, and a smooth, well-set filling rather than overpowering spices.
Other Popular Mary Berry Recipes
Why This Recipe Is Worth Trying
- Comfort food classic – Warm, filling, and satisfying
- Balanced seafood flavour – Fish and prawns work beautifully together
- Family-friendly meal – Mild and approachable
- Make-ahead friendly – Ideal for busy days
- Great use of freezer fish – Flexible and practical
Essential Ingredients to Make Mary Berry Fish Pie with Prawns
- White fish fillets (cod, haddock, or pollock) – 500 g, cut into chunks
- Raw prawns – 200 g, peeled and deveined
- Potatoes – 1 kg, peeled and chopped
- Unsalted butter – 50 g
- Plain flour – 50 g
- Milk – 600 ml
- Double cream – 100 ml
- Onion – 1 small, finely chopped
- Bay leaf – 1
- Fresh parsley – 2 tablespoons, chopped
- Lemon juice – 1 tablespoon
- Salt – to taste
- Black pepper – to taste
Handy Kitchen Tools for Best Results
- Large saucepan
- Medium saucepan
- Whisk
- Baking dish
- Potato masher
- Colander
Step-by-Step Guide to Making Mary Berry Fish Pie with Prawns
- Cook the potatoes – Boil the potatoes in salted water for 15–20 minutes until soft. Drain and mash until smooth, then season lightly and set aside.
- Prepare the fish – Place the fish chunks and bay leaf in a pan, pour over the milk, and gently heat until just cooked. Remove the fish with a slotted spoon and reserve the milk.
- Make the sauce base – Melt the butter in a saucepan, add the chopped onion, and cook gently until soft.
- Add flour – Stir in the flour and cook for 1 minute to remove the raw taste.
- Build the sauce – Gradually whisk in the reserved milk, then add the cream, stirring until smooth and thickened.
- Season the sauce – Add salt, black pepper, lemon juice, and chopped parsley.
- Assemble the filling – Gently fold the cooked fish and raw prawns into the sauce.
- Transfer to dish – Spoon the mixture into a baking dish and level the surface.
- Top with mash – Spread the mashed potatoes evenly over the filling.
- Bake the pie – Bake at 190°C (170°C fan) for 30–35 minutes until golden and bubbling.
- Rest briefly – Leave the pie to stand for 5 minutes before serving.
What I Got Wrong (And How I Fixed It)
- Watery filling – Not thickening the sauce enough caused this; simmering longer fixed it.
- Dry fish – Overheating the milk-poaching stage was the issue.
- Bland mash – Proper seasoning made a big difference.
- Uneven browning – Using a fork to texture the mash improved colour.
Healthier Version of Mary Berry Fish Pie with Prawns
- Reduced-fat milk – Swap cream for extra milk
- Less butter – Use olive oil in the sauce
- Extra vegetables – Add peas or spinach
- Smaller portions – Still satisfying
Ingredient Substitutions for Mary Berry Fish Pie with Prawns
- White fish – Salmon or smoked haddock
- Prawns – Cooked prawns added at the end
- Milk – Dairy-free milk
- Parsley – Dill or chives
Pairing Ideas: What to Serve With Mary Berry Fish Pie with Prawns
- Steamed green beans – Light and fresh
- Buttered peas – Classic pairing
- Carrot batons – Adds sweetness
- Simple side salad – Balances richness
- Crusty bread – Optional for sauce
Expert Tips to Make Perfect Mary Berry Fish Pie with Prawns
- Do not overcook fish – It finishes cooking in the oven
- Use warm milk – Helps prevent lumps
- Season in layers – Improves flavour
- Keep prawns raw – They stay juicy
- Let it rest – Helps the pie set
- Fork the mash – Creates crisp topping
Creative Ways to Customize Mary Berry Fish Pie with Prawns
- Cheesy topping – Add grated cheddar to the mash
- Herb boost – Mix herbs into the sauce
- Mustard kick – Add a teaspoon of Dijon
- Leek base – Replace onion with leeks
Storing Mary Berry Fish Pie with Prawns the Right Way
- Refrigerate leftovers – Store for up to 2 days
- Cover tightly – Prevents drying out
- Freeze unbaked – Up to 1 month
- Label clearly – Helpful for meal prep
How to Reheat Mary Berry Fish Pie with Prawns (If Needed)
Reheat in the oven covered with foil until hot throughout. Avoid microwaving large portions, as it can affect texture.
Nutritional Breakdown (Per Serving)
- Calories: ~480 kcal
- Carbohydrates: ~38 g
- Fats: ~24 g
- Protein: ~32 g
- Sugar: ~5 g
Mary Berry Fish Pie with Prawns Recipe
This dish is a traditional British fish pie that combines white fish and prawns in a creamy sauce, finished with mashed potatoes and baked until golden. Mary Berry’s style keeps the flavours clean and comforting, focusing on proper cooking, good seasoning, and a smooth, well-set filling rather than overpowering spices.
- Prep Time: 25
- Cook Time: 35
- Total Time: 1 hour
- Yield: 4
- Category: Main Course
- Method: Baking
- Cuisine: British
Ingredients
-
White fish fillets (cod, haddock, or pollock) – 500 g, cut into chunks
-
Raw prawns – 200 g, peeled and deveined
-
Potatoes – 1 kg, peeled and chopped
-
Unsalted butter – 50 g
-
Plain flour – 50 g
-
Milk – 600 ml
-
Double cream – 100 ml
-
Onion – 1 small, finely chopped
-
Bay leaf – 1
-
Fresh parsley – 2 tablespoons, chopped
-
Lemon juice – 1 tablespoon
-
Salt – to taste
-
Black pepper – to taste
Instructions
-
Cook the potatoes – Boil the potatoes in salted water for 15–20 minutes until soft. Drain and mash until smooth, then season lightly and set aside.
-
Prepare the fish – Place the fish chunks and bay leaf in a pan, pour over the milk, and gently heat until just cooked. Remove the fish with a slotted spoon and reserve the milk.
-
Make the sauce base – Melt the butter in a saucepan, add the chopped onion, and cook gently until soft.
-
Add flour – Stir in the flour and cook for 1 minute to remove the raw taste.
-
Build the sauce – Gradually whisk in the reserved milk, then add the cream, stirring until smooth and thickened.
-
Season the sauce – Add salt, black pepper, lemon juice, and chopped parsley.
-
Assemble the filling – Gently fold the cooked fish and raw prawns into the sauce.
-
Transfer to dish – Spoon the mixture into a baking dish and level the surface.
-
Top with mash – Spread the mashed potatoes evenly over the filling.
-
Bake the pie – Bake at 190°C (170°C fan) for 30–35 minutes until golden and bubbling.
-
Rest briefly – Leave the pie to stand for 5 minutes before serving.
FAQs
Why is my fish pie filling watery?
This usually happens if the fish releases too much moisture or the sauce is too thin. Gently poaching the fish first and simmering the sauce until it coats the back of a spoon helps keep the filling creamy, not runny.
Should prawns be cooked before adding them to fish pie?
No, raw prawns are best added directly to the sauce before baking. They cook gently in the oven and stay tender instead of becoming rubbery.
How do I stop the mashed potato topping from sinking?
Make sure the fish filling has cooled slightly before adding the mash. Spreading the mash gently with a fork, rather than pressing it down, helps it sit neatly on top.
How do I know when fish pie is fully cooked?
The pie is ready when the filling is bubbling around the edges and the potato topping is lightly golden. This usually means the fish inside is perfectly cooked through.
Wrapping It Up
Mary Berry fish pie with prawns is a comforting, reliable dish that brings warmth to the table. Creamy, well-balanced, and easy to adapt, it is a recipe that fits perfectly into everyday family cooking while still feeling special enough to serve to guests.
