Mary Berry Luxury Fish Pie Recipe

Mary Berry’s luxury fish pie layers three kinds of fish in a leek and white wine sauce, studded with hard-boiled eggs, under a Gruyère-topped mash. The salmon, smoked haddock and fresh haddock give it depth a plain cod pie never has. It bakes at 200C for 35 to 40 minutes and serves six.

She calls it her Three Fish Pie with Leeks and White Wine in Mary Berry Cooks (2014), and pitches it as a luxurious alternative to a Sunday roast. Two things lift it above the everyday: the white wine and softened leeks in the sauce, and the Gruyère grated over the mash instead of the usual cheddar. Smoked haddock in the fish mix is what gives it that savoury backbone.

The one thing that keeps the pie from turning to sludge is cooling the filling before you top it. Berry spoons the fish and sauce into the dish, scatters the eggs, then lets it cool until firm before the mash goes on. Pile mash onto a hot, loose filling and it sinks straight in, so you lose the clean layers.

Mary Berry Luxury Fish Pie Recipe

Recipe by Pinch PerfectCourse: DinnerCuisine: BritishDifficulty: Easy

Servings

6

servings

Prep time

30

minutes

Cooking time

35

minutes

Calories

690

kcal

Total time

1

hour 

20

minutes

From Mary Berry Cooks (2014), where she calls it her Three Fish Pie with Leeks and White Wine. A make-ahead fish pie smart enough for a dinner party, with a wine sauce and a Gruyère mash top.

Ingredients

• For the topping:

• 1kg (2lb 2oz) potatoes, peeled and cut into large chunks

• a knob of butter

• a little milk

• 50g (2oz) Gruyère cheese, grated

• salt and freshly ground black pepper

• For the filling:

• 75g (3oz) butter

• 2 leeks, sliced

• 75g (3oz) plain flour

• 150ml (¼ pint) white wine

• 600ml (1 pint) milk

• 2 tablespoons chopped parsley

• 750g (1¾lb) mixture of salmon, smoked haddock and fresh haddock fillet, skinned and cut into cubes

• 6 eggs, hard-boiled, peeled and quartered

Directions

• Preheat: You’ll need a 2.25 litre (4 pint) ovenproof dish. Preheat the oven to 200°C (180°C fan/Gas 6).
• Mash: Put the potatoes into a saucepan of cold salted water. Bring to the boil and simmer until completely tender, about 20 minutes. Drain well, then mash with the butter and milk. Add pepper and check the seasoning.
• Sweat the leeks: Melt the butter in a saucepan, add the leeks, stir, cover with a lid and simmer gently for 10 minutes until soft.
• Make the sauce: Measure the flour into a small bowl, add the wine and whisk together until smooth. Add the milk to the leeks, bring to the boil, then add the wine mixture. Stir briskly until thickened. Season, then add the parsley and fish. Stir over the heat for 2 minutes, then spoon into the dish. Scatter over the eggs and allow to cool until firm.
• Top and bake: Spoon the mashed potato over the fish mixture and mark with a fork. Sprinkle with the cheese. Bake for 35-40 minutes, until lightly golden on top and bubbling around the edges.

FAQs

What fish should I use, and can I change the mix?

Berry’s blend of salmon, smoked haddock and fresh haddock gives a balance of rich, smoky and mild, with the smoked haddock doing the heavy lifting on flavour. She says you can use just haddock, cod or salmon, or add a few prawns and some mussels if you fancy. Buy the fish skinned and cut into even cubes so it cooks at the same rate in the bake.

Can I leave out the white wine?

Yes, and Berry gives the swap herself: replace the wine with more milk, which is ideal if you’re cooking for children. You can also use cider instead of wine for a slightly sweeter, appley note. The wine is there to make the sauce taste more grown-up, so losing it just gives you a gentler, more classic fish pie.

Why Gruyère on top instead of cheddar?

Gruyère melts into a smooth, nutty crust that feels more special than a sharp cheddar, which suits the pie’s dinner-party billing. It browns beautifully over the forked mash without turning greasy. If you only have cheddar it still works, but the Gruyère is part of what earns this the “luxury” label.

Can I make it ahead or freeze it?

This is where it shines: Berry says you can assemble the pie and chill it for up to 12 hours before baking. To freeze, leave the eggs out, since they turn tough and rubbery, then freeze the cooked pie for up to a month. Reheat from frozen at 200C (180C fan/Gas 6) for about 45 minutes until piping hot through.

Why are there hard-boiled eggs in fish pie?

The quartered eggs are a traditional touch that adds richness and a soft, contrasting texture against the flaky fish. They also make the pie more filling, which helps it stand in for a Sunday roast. Just remember they’re the one thing you can’t freeze, so leave them out if you’re making a batch for the freezer.

What should I serve with fish pie?

It’s rich and self-contained, so it needs only something green and simple, like peas, buttered greens or a sharp watercress salad. For a full menu, start light with a bowl of her leek and potato soup and finish with a make-ahead sweet such as her vanilla cheesecake. Skip heavy sides, since the mash and sauce already make it a substantial plate.