A lovely and easy meal to prepare, Mary Berry shares her go-to recipe for a tasty oven-baked fish pie and mash.
First introduced to Mary Berry through her mum, Marjorie, the fish pie meal has become a mainstay in the Berry household.
Taking around 30 minutes to prepare, the fish pie may require up to two hours in the oven.
But, as soon as the fish pie is ready, it’s purely perfection – and ideal for serving a family of up to six people.
Here’s how to make Mary Berry’s “easy” fish pie recipe that is great paired with a side dish of vegetables.
Fish pie
Ingredient
- 75g butter, plus extra for greasing
- One large onion, roughly chopped
- 50g plain flour
- 570ml milk
- Salt and freshly ground black pepper
- Two tbsp lemon juice
- 350g fresh haddock, cut into 1cm pieces
- 350g smoked haddock, cut into 1cm pieces
- Four hard-boiled eggs, roughly chopped
For the topping
- 900g potatoes, peeled and cut into even-sized pieces
- Eight tbsp hot milk
- 50g butter
Method
Preheat the oven 200C (400F/gas six). Grease a shallow 2.5 litre dish with butter.
Melt the butter in a pan on a high heat and fry the onion for a few minutes. Lower the heat, cover and leave to soften for 15 minutes.
Remove the lid and increase the heat to remove any moisture. Sprinkle in the flour and then gradually add the milk, stirring well. Mary Berry advised: “Allow the sauce to thicken until all the milk has been added.”
Season with salt and freshly ground black pepper, add lemon juice and the raw fish and cook for a couple of minutes, stirring continuously.
Stir in the smoked haddock. Pour the mixture into the buttered dish and leave to cool. Top with the hard-boiled eggs.
For the topping
Boil the potatoes in a pan of salted water until tender. Drain, tip the potatoes back into the pan, add milk and butter and mash until lump-free. Season.
Spread the mash over the top of the sauce and fish in the dish and score with a fork. Bake in the preheated oven for about 30 minutes, or until the potato is crisp and golden-brown.
