Mary Berry Recipes

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There's something truly heartwarming about a beautifully made fish pie, isn't there? It’s a dish that evokes memories of cosy evenings and happy family gatherings. My Classic Fish Pie with Prawns takes this beloved staple to new heights, combining the delicate flavours of white fish and salmon with the sweet succulence of prawns, all nestled in a luxurious, herb-infused creamy sauce. It’s a dish that looks impressive but is wonderfully straightforward to achieve, making it perfect for both everyday suppers and special occasions.

This recipe has been refined over many years in my own kitchen, ensuring every element works in harmony to create sheer perfection. The key, you see, is in the quality of your ingredients – fresh fish, good butter, and a little care in preparing your sauce and topping. It’s not just about nourishment; it’s about creating a moment of comfort and joy around the dinner table, a tradition I hold very dear.

The addition of prawns adds a delightful burst of flavour and texture, transforming a classic into something truly special. And that golden, fluffy mashed potato topping? Absolutely essential for soaking up all that glorious sauce beneath. Follow these steps, and you'll have a dish that will undoubtedly become a firm family favourite in your home, just as it is in mine.

Why You'll Love This Recipe

Combines tender white fish, salmon, and succulent prawns for a varied texture and rich flavour.
Features a luxuriously creamy, herb-infused sauce that perfectly complements the seafood.
Topped with a golden, fluffy mashed potato crust, offering a comforting and satisfying finish.

Ingredients

1 kg Maris Piper or King Edward potatoes, peeled and quartered
50g butter, plus extra for topping
50ml milk
Salt and freshly ground black pepper, to taste
300g cod fillet, skinned and cut into 2-3cm chunks
300g salmon fillet, skinned and cut into 2-3cm chunks
150g smoked haddock fillet, skinned and cut into 2-3cm chunks
150g raw king prawns, peeled and de-veined
1 large leek, trimmed and thinly sliced
2 tbsp olive oil
50g butter
50g plain flour
500ml full-fat milk
150ml fish stock (or vegetable stock)
2 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped
1 tbsp fresh chives, chopped
Squeeze of lemon juice

Equipment Needed

Large saucepan • Potato masher • Large, deep frying pan or sauté pan • Whisk • Spatula • Large ovenproof dish (approx. 25x30cm) • Baking tray

Step-by-Step Instructions

First, let's get the potatoes on for our lovely topping. Place the peeled and quartered potatoes into a large saucepan of salted cold water. Bring to a boil, then reduce the heat and simmer for about 15-20 minutes, or until they are tender when pierced with a fork. Drain them thoroughly.
Return the drained potatoes to the pan over a low heat for a minute or two to allow any excess moisture to evaporate. This is a little tip for a beautifully fluffy mash! Remove from the heat, then mash them until smooth. Beat in the 50g butter and 50ml milk, seasoning generously with salt and pepper. Cover and set aside.
Now, for the glorious filling. Heat the olive oil in a large, deep frying pan or sauté pan over a medium heat. Add the sliced leek and cook gently for 5-7 minutes until softened but not browned. Remove the leek from the pan and set aside.
In the same pan, melt the 50g butter over a medium heat. Stir in the plain flour and cook for 1-2 minutes, stirring constantly, to make a smooth roux. This will thicken our lovely sauce, don't you know.
Gradually add the 500ml milk, whisking continuously to prevent lumps. Once all the milk is incorporated and the sauce is smooth, slowly pour in the fish stock, continuing to whisk until the sauce is thick and glossy. Bring it to a gentle simmer and cook for 2-3 minutes, stirring.
Remove the sauce from the heat and stir in the cooked leeks, chopped parsley, dill, and chives. Add a good squeeze of lemon juice, then gently fold in the chunks of cod, salmon, smoked haddock, and the raw king prawns. Be careful not to break up the fish too much. Taste and adjust seasoning if necessary.
Pour the fish mixture into a large ovenproof dish (approximately 25x30cm or similar, about 2 litres capacity).
Spoon the mashed potato evenly over the fish mixture, spreading it right to the edges of the dish to seal in all that lovely flavour. You can create a decorative pattern with a fork if you like, and dot a few small knobs of butter over the top for a beautiful golden finish.
Place the dish on a baking tray (just in case of any enthusiastic bubbling over!) and bake in a preheated oven at 200°C (180°C fan/Gas Mark 6) for 25-30 minutes, or until the topping is golden brown and the filling is bubbling gently around the edges. If the topping is browning too quickly, you can cover it loosely with foil.
Allow the pie to stand for 5-10 minutes before serving. This allows the filling to settle and makes it easier to serve. A real triumph!

Perfect Substitutions

White fish: Any firm white fish like pollock, haddock, or coley can be used.
Smoked haddock: If you can't find smoked haddock, increase the amount of other white fish or add a teaspoon of smoked paprika to the sauce for a hint of smoky flavour.
Milk: Semi-skimmed milk can be used, but full-fat milk will give a richer, creamier sauce.
Fresh herbs: Dried herbs can be used in a pinch, but fresh truly make a difference. Use 1 tsp dried for every 1 tbsp fresh.
Potatoes: Sweet potatoes can be used for a slightly different, sweeter topping.

Serving Suggestions

This splendid fish pie is a complete meal in itself, but it's absolutely delightful served with some simply steamed green vegetables. Think tender stem broccoli, crisp green beans, or a side of buttered peas. A fresh, light green salad with a sharp vinaigrette would also cut through the richness beautifully. If you enjoyed this, you might also love our Hearty Chilli Con Carne and Classic Lancashire Hotpot: A Heartwarming Family Favourite.

How to Store \u0026 Reheat

Leftovers of this wonderful fish pie can be stored in an airtight container in the refrigerator for up to 2-3 days. To reheat, you can warm individual portions in the microwave until piping hot, or cover the entire dish loosely with foil and reheat in a preheated oven at 180°C (160°C fan/Gas Mark 4) for 20-30 minutes, or until thoroughly heated through and bubbling. If freezing, allow the pie to cool completely, then cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating as above, adding an extra 10-15 minutes to the oven reheating time.

Mary's Secrets to Success

A little tip for your mashed potato topping: after draining the potatoes, return them to the hot pan over a very low heat for a minute or two. This helps to dry out any residual moisture, ensuring your mash is wonderfully light and fluffy, not watery. And when adding the fish to the sauce, be gentle – we want lovely distinct pieces of fish, not a mush! Finally, always let your pie rest for 5-10 minutes out of the oven; it allows the filling to settle and makes for much neater serving. Sheer perfection!

Frequently Asked Questions

Can I prepare this fish pie ahead of time?

Absolutely, yes! You can assemble the entire pie, including the potato topping, up to a day in advance. Cover it well with cling film and keep it in the refrigerator. Just remember to add an extra 10-15 minutes to the baking time when you come to cook it, as it will be going into the oven from cold.

How do I prevent the sauce from being too runny?

The key to a perfectly thick sauce is allowing the roux (butter and flour mixture) to cook for a minute or two before gradually adding the liquids, whisking continuously to avoid lumps. Also, ensure the sauce comes to a gentle simmer for a few minutes after adding all the milk and stock; this allows it to thicken properly. Don't be tempted to add too much extra liquid!

What kind of fish is best for fish pie?

A mix of fish works beautifully for texture and flavour. I always suggest a combination of white fish (like cod or haddock), some oilier fish (like salmon), and a little smoked fish (smoked haddock is a favourite of mine) for depth of flavour. And of course, those lovely prawns! Avoid very flaky or delicate fish that might disintegrate too much.

Can I add vegetables to the filling?

Indeed! Besides the leeks, you can certainly add other vegetables. Peas are a classic addition, stirred in with the fish and prawns. Spinach, wilted and squeezed dry, or finely diced carrots, softened with the leeks, would also be lovely. Just be sure not to overcrowd the pie dish.

My mashed potato topping isn't getting golden and crisp. What can I do?

For that beautiful golden crust, ensure you've dotted a few small knobs of butter over the top before baking. You can also sprinkle a little grated cheese, such as Cheddar or Parmesan, over the mash for an extra golden and cheesy finish. If it's still not browning, a quick blast under a hot grill for a minute or two at the very end will do the trick – but do watch it like a hawk, as it can burn quickly!