This Mary Berry luxury fish pie recipe layers flaky white fish, plump prawns and smoked haddock in a silky, mustard-flecked sauce beneath a blanket of creamy, golden mash. The fish stays tender rather than rubbery, and the sauce clings thickly to every forkful instead of turning watery once baked. It suits a relaxed midweek supper just as well as a dinner for guests, since most of the work can be done ahead and finished in the oven. From start to finish, it is ready in around 1 hour 20 minutes.

What sets this version apart is the balance of fish and sauce, generous enough to feel indulgent without drowning the filling. The mash topping is piped or forked into ridges so it turns a deep golden colour with crisp edges, while the middle stays soft and buttery. It is a forgiving dish for a beginner, since the sauce and mash can both be made in advance and simply assembled before baking.

Ingredients

For the fish filling

300g skinless smoked haddock fillet
250g skinless white fish fillet, such as cod or pollock, cut into chunks
150g raw king prawns, peeled
2 large eggs
500ml whole milk
1 bay leaf
1 small onion, halved

For the sauce

50g unsalted butter
50g plain flour
2 tsp Dijon mustard
2 tbsp chopped fresh parsley
Salt and freshly ground black pepper, to taste

For the topping

900g floury potatoes, such as Maris Piper, peeled and chopped
75g unsalted butter
100ml whole milk, warmed
50g mature Cheddar, grated

How to Make Mary Berry Luxury Fish Pie

Poach the fish: Place the smoked haddock, white fish, bay leaf and onion halves in a wide pan and pour over the milk. Bring gently to a simmer, then poach for 5 minutes until the fish just flakes; this keeps the flesh tender rather than tough.
Boil the eggs: While the fish poaches, boil the eggs for 8 minutes, then cool under cold water, peel and quarter them.
Strain and reserve: Lift the fish out onto a plate and strain the poaching milk into a jug, discarding the onion and bay leaf. Keep the milk to hand for the sauce.
Cook the potatoes: Boil the potatoes in salted water for 15 to 18 minutes until tender, then drain well and leave to steam-dry for a minute before mashing with the butter and warm milk.
Make the sauce: Melt the butter in a clean pan, stir in the flour and cook for a minute, then gradually whisk in the reserved milk to make a smooth, glossy sauce. Simmer for 3 minutes, stirring constantly, so the raw flour taste cooks out completely.
Season the sauce: Stir the mustard and parsley through the sauce and season with salt and pepper.
Assemble the filling: Flake the fish into a baking dish, scatter over the prawns and boiled egg quarters, then pour over the sauce and fold gently to combine.
Top with mash: Spoon the mash over the filling in an even layer, then rough up the surface with a fork so the peaks catch and crisp in the oven.
Finish and bake: Scatter over the Cheddar and bake at 200C for 25 to 30 minutes until the top is golden and the filling is bubbling at the edges.

Tips for the Best Mary Berry Luxury Fish Pie

Why is my fish pie watery once baked?

This usually means the sauce was too thin before assembly. Simmer the white sauce until it coats the back of a spoon thickly before adding it to the fish.

How do I stop the prawns turning rubbery?

Add raw prawns straight into the assembled pie rather than pre-cooking them, since the oven time is enough to cook them through gently.

Why does my mash topping sink into the filling?

Make sure the mash is thick enough to hold its shape and the filling has cooled slightly before topping, then spoon it on in small dollops before spreading.

How do I get a really golden, crisp topping?

Rough up the mash with a fork to create ridges, then dot with a little extra butter or the grated Cheddar before baking.

Why is my sauce lumpy?

Add the milk gradually, a splash at a time, whisking continuously so the flour has no chance to clump.

Serving Suggestions

Serve with steamed green beans or buttered peas for a fresh contrast
Pair with a crisp glass of dry white wine for an evening meal
Add a side of wilted spinach with a squeeze of lemon
Spoon into individual ramekins for an elegant dinner party starter
Finish with a extra scattering of chopped parsley for colour

Storage

Room temperature

Do not leave the fish pie out at room temperature for more than 1 hour, since it contains fish and dairy.

Refrigerator

Cover and store in the fridge for up to 2 days. Reheat individual portions in the oven at 180C until piping hot throughout, rather than the microwave, to keep the topping crisp.

Freezing

Assemble the pie up to the baking stage, wrap tightly in cling film and foil, then freeze for up to 2 months. Defrost fully in the fridge overnight before baking as directed, adding a few extra minutes if needed.

Nutrition

Calories: 480 kcal
Carbohydrates: 32g
Protein: 34g
Fat: 24g
Saturated Fat: 13g
Sodium: 620mg

Nutrition values are estimated and will vary depending on the exact ingredients and portion sizes used.

FAQs

Can I use a different fish instead of smoked haddock?

Yes, undyed smoked haddock or even smoked cod work well if you prefer a milder smoky flavour.

Can I make this fish pie ahead of time?

Yes, assemble the pie up to a day ahead, cover and keep in the fridge, then bake straight from cold, allowing a little extra time in the oven.

Can I freeze fish pie after baking?

It is better to freeze it unbaked, since the mash and sauce hold their texture more successfully than after cooking and reheating.

What size dish works best for this recipe?

A 1.5 to 2 litre baking dish suits this quantity well, giving enough depth for the filling and topping to bake evenly.

Can I leave out the eggs?

Yes, the eggs can be left out if you prefer, though they add a traditional touch and extra protein to the filling.

Conclusion

This Mary Berry luxury fish pie recipe brings together tender poached fish, a silky mustard sauce and a golden mashed potato topping in one comforting dish. It is straightforward enough for a beginner to follow, yet special enough for a proper dinner, with make-ahead steps that take the pressure off on the day.

This recipe makes enough to serve 4 to 6 people generously. Give it a try this week, and leave a comment below to share how yours turned out. If you enjoyed this, you might also like mary berry cherry scones recipe.