Mary Berry Luxury Fish Pie Recipe

Mary Berry Luxury Fish Pie is the ultimate comfort dish—creamy, hearty, and filled with tender flakes of fish beneath a buttery mashed potato topping. This classic British favourite balances rich flavours with a smooth, velvety sauce, making it perfect for Sunday lunches, cosy dinners, and family gatherings. With a mix of salmon, white fish, and smoked fish, this luxurious pie offers layers of flavour while still being easy enough for weekday cooking.

The recipe uses simple, accessible ingredients and has a relatively short hands-on time, making it ideal for beginners and experienced home cooks alike.

What Is Mary Berry’s Luxury Fish Pie?

Mary Berry Luxury Fish Pie is a traditional British baked dish made from fresh mixed fish pieces coated in a creamy white sauce, often enhanced with herbs, lemon, and vegetables. The filling is topped with rich, buttery mashed potatoes and baked until golden. What makes it “luxury” is the combination of different fish types—including smoked fish—which adds depth, aroma, and a beautifully balanced savouriness. It’s warm, indulgent, and incredibly satisfying.

Other Mary Berry Popular Recipes

• Mary Berry Crushed New Potatoes with Garlic
• Mary Berry Potato Gratin
• Mary Berry Boulangère Potatoes
• Mary Berry Dauphinoise Potatoes
• Mary Berry Onion and Fennel

Why This Recipe Is Worth Trying

• Deep, layered flavour – Smoky, creamy, and perfectly seasoned.
• Comforting texture – Tender fish in velvety sauce topped with golden mash.
• Flexible ingredient options – Works with many fish combinations.
• Family-friendly – Mild flavour that appeals to adults and children alike.
• Great for batch cooking – Can be made ahead or frozen for future meals.

Essential Ingredients to Make Mary Berry Luxury Fish Pie

For the filling:

• 400g salmon fillets, skin removed
• 300g white fish (haddock or cod)
• 150g smoked haddock, undyed
• 150g cooked prawns (optional but traditional in luxury versions)
• 1 small onion, finely chopped
• 500ml milk
• 25g butter
• 25g plain flour
• 1 teaspoon Dijon mustard
• 2 tablespoons fresh parsley, chopped
• Salt and black pepper, to taste
• Optional: A splash of lemon juice for brightness

For the mashed potato topping:

• 1kg potatoes, peeled and cubed
• 50g butter
• 100ml warm milk or cream
• Salt and pepper, to taste
• Optional: 50g grated cheddar for a cheesy crust

Handy Kitchen Tools for Best Results

• Large saucepan
• Medium saucepan for sauce
• Baking dish (30×20cm recommended)
• Masher or potato ricer
• Wooden spoon
• Whisk
• Sharp knife

Step-by-Step Guide to Making Mary Berry’s Luxury Fish Pie

• Prepare the mashed potatoes – Boil 1kg potatoes in salted water for 15–18 minutes until soft. Drain and mash with 50g butter, milk/cream, salt, and pepper.
• Poach the fish – Place salmon, white fish, and smoked fish in a pan with 500ml milk and simmer gently for 5–6 minutes until just cooked. Remove fish and reserve milk.
• Flake the fish – Break into large chunks, removing any bones. Add prawns if using.
• Start the sauce – Melt 25g butter in a saucepan, stir in 25g flour, and cook for 1 minute to form a roux.
• Add the reserved milk – Slowly whisk in the poaching milk until a smooth, thick sauce forms.
• Season the sauce – Stir in mustard, parsley, salt, pepper, and optional lemon.
• Assemble the pie – Place fish pieces evenly in a baking dish, pour the warm sauce over the top, and spread gently.
• Top with mash – Spoon mashed potatoes over the filling and smooth with a fork, creating ridges for crispness.
• Bake to golden perfection – Bake at 200°C (400°F) for 25–30 minutes, or until bubbling and lightly golden on top.
• Rest and serve – Let the pie sit for 5 minutes to firm up before serving.

What I Got Wrong (And How I Fixed It)

• Sauce turned lumpy – Whisked the milk in gradually and cooked the roux slowly.
• Fish overcooked – Reduced poaching time and allowed it to finish cooking in the oven.
• Watery filling – Let the sauce thicken properly before assembling.
• Mash sank into filling – Cooled both mash and sauce slightly before layering.

Healthier Version of Mary Berry Luxury Fish Pie

• Use semi-skimmed milk and reduce cream.
• Replace some potato topping with cauliflower mash.
• Swap prawns with extra white fish for a leaner profile.
• Add steamed veggies like spinach or peas for extra nutrients.
• Reduce the butter quantity in both the mash and the sauce.

Ingredient Substitutions for Mary Berry Luxury Fish Pie

• Swap smoked haddock for smoked salmon for a lighter smoky note.
• Use leeks instead of onions for a sweeter base flavour.
• Replace parsley with dill or chives.
• Use gluten-free flour for the sauce.
• Top with sweet potato mash for a different twist.

Pairing Ideas: What to Serve With Mary Berry Luxury Fish Pie

• Serve with steamed greens – Broccoli, green beans, or spinach work beautifully.
• Pair with a crisp salad – Helps lighten the rich potato topping.
• Enjoy with crusty bread – Perfect for soaking up the creamy sauce.
• Serve with roasted carrots – Adds sweetness and colour.
• Offer with peas – A classic fish pie pairing.

Expert Tips to Make Perfect Mary Berry Luxury Fish Pie

• Use a mix of fish – Creates the best flavour and texture.
• Don’t overmix the fish – Keep flakes large for a luxurious feel.
• Taste the sauce – Adjust seasoning before adding to the dish.
• Let the mash cool slightly – Prevents sinking.
• Bake until bubbling – Ensures sauce thickens, and flavours meld.

Creative Ways to Customize Mary Berry Luxury Fish Pie

• Add boiled eggs for a traditional fish pie variation.
• Top with cheese for a golden crust.
• Mix in spinach for added colour and nutrients.
• Add sweetcorn or peas for texture.
• Use smoked paprika for a warm, subtle depth.

Storing Mary Berry’s Luxury Fish Pie the Right Way

• Refrigerate for up to 2 days in an airtight container.
• Freeze unbaked fish pie for best results (up to 3 months).
• Freeze leftovers once cooled, though the texture softens slightly.
• Thaw overnight before reheating.
• Avoid reheating multiple times to preserve fish quality.

How to Reheat Mary Berry Luxury Fish Pie

• Oven method – Heat at 180°C (350°F) for 20–25 minutes until piping hot.
• Microwave method – Warm in short bursts, stirring between intervals to avoid uneven heating.
• Air fryer method – Reheat at 160°C for 8–10 minutes for a crisp topping.

Nutritional Breakdown (per serving)

• Calories: ~420
• Protein: 32g
• Fat: 20g
• Carbohydrates: 28g
• Fibre: 2g
• Sodium: Moderate

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FAQs

How do I keep the fish pieces from breaking apart in a luxury fish pie?

Handle the fish gently after poaching and flake it into large chunks rather than shredding it. Adding the sauce while it’s warm—not boiling—also helps the fish maintain its structure. Avoid stirring once assembled; the oven will finish the cooking without disrupting the layers.

Why is my fish pie sauce too thin after baking?

A thin sauce usually means the roux wasn’t cooked long enough or the milk was added too quickly. Cook the butter and flour mixture for at least one minute, then whisk in the milk gradually until thickened. The sauce should coat the back of a spoon before being poured over the fish.

Can I use frozen fish in Mary Berry’s Luxury Fish Pie?

Yes, frozen fish works well as long as it is thawed and dried thoroughly before poaching. Excess moisture from frozen fish can water down the sauce, so pat it dry and reduce the poaching liquid if needed.

How can I stop the mashed potato topping from sinking into the filling?

Allow both the sauce and mashed potatoes to cool slightly before assembling. A cooler mash is firmer and sits neatly on top, while a very hot sauce will make the layers collapse.

Wrapping It Up

Mary Berry Luxury Fish Pie is the perfect blend of comfort and sophistication. With its creamy filling, tender fish, and golden mash topping, this dish feels both indulgent and homey. Easy to adapt, make ahead, or freeze, it’s a recipe that fits seamlessly into both everyday meals and special occasions.