Mary Berry's Fish Pie recipe with crushed potato topping is easy, healthy and delicious! The luxuriously creamy fish pie filling is packed with salmon, cod, haddock, leeks and spinach. The crushed potatoes provide texture and make this easy seafood dish hearty and just a little bit special!
Prep Time20 minutesmins
Cook Time30 minutesmins
Total Time50 minutesmins
Course: Main
Cuisine: British
Keyword: Fish Pie With Potato Topping, Mary Berry Fish Pie
800g(1 ¾ lbs) small potatoesnew potatoes or golden potatoes
2tbspolive oil
½tbsplemon juice
salt and peppera few turns of the mill
For the Filling
3gunsalted butter
2leekswhite parts onlyfinely diced
3tbspflourplain / all purpose
500ml(2 cups) milkwhole or semi-skimmed
2tbspdillchopped
1tbsplemon zest
1tspsalt
½tspground pepper
900g(2 lbs) fish pie mixsalmon, cod and haddock or similar
100g(3½ oz) fresh spinachroughly chopped
Instructions
PREPARE THE POTATO TOPPING
Boil the potatoes in cold salted water for 15-20 minutes or until they are cooked through. Drain well and crush the potatoes with fork, breaking them down into chunky and small pieces. Drizzle with olive oil and lemon juice and set aside.
800 g (1 ¾ lbs) small potatoes, 2 tbsp olive oil, ½ tbsp lemon juice, salt and pepper
MAKE THE FISH PIE FILLING
Melt the butter in a large skillet, add the leeks and cook over low heat for a few minutes until softened.
3 g unsalted butter, 2 leeks white parts only
Stir in the flour to make a paste, mixing it in and cooking for a minute or so.
3 tbsp flour
Gradually add the milk, stirring it in, so that the sauce is smooth. Bring to a low simmer and cook until it starts to thicken. Stir in the salt, pepper, lemon zest and most of the herbs. Have a little taste and add some lemon juice and mustard if you like.
500 ml (2 cups) milk, 2 tbsp dill, 1 tbsp lemon zest, 1 tsp salt, ½ tsp ground pepper
Add the fish and cook for a couple of minutes then stir in the spinach so that it starts to wilt.
900 g (2 lbs) fish pie mix, 100 g (3½ oz) fresh spinach
ASSEMBLE AND BAKE
Spoon the filling into a 2 liters /2 quart baking dish and level. Add the crushed potatoes over the top so that they cover the filling. Scatter remaining herbs on top.
Bake in a 200ºC (fan 180ºC) 400ºF preheated oven for 30-40 minutes or until the potatoes are golden with crispy edges and the filling is bubbling through.
SERVE AND ENJOY
Allow the fish pie to cool down for 10 minutes before serving. It is a full meal on its own but you could add some steamed vegetables on the side if you like.
Video
Notes
BAKE THE FISH PIE IN THE AIR FRYER You guys know how much I love my air fryer – especially now that I have the Ninja Megazone which has so much space I barely use my oven anymore!Make sure that your baking dish fits in the air fryer basket first. Bake at 170-180°C (340-360) for 20-25 minutes, adjusting the temperature if the potatoes are browning very quickly.