Mary Berry’s fish pie is a comforting classic that combines tender salmon and hake in a rich, lemony white sauce, all baked beneath a golden, crispy potato crust. This dish is perfect for family dinners or casual entertaining, thanks to its hearty flavors and straightforward preparation.
Unlike traditional fish pies that use creamy mashed potatoes, Mary Berry’s version swaps the mash for roughly crushed potatoes. This clever twist not only cuts down on prep time but also creates a delightfully crisp topping that adds texture and appeal.
To make the filling, start by sautéing sliced leeks in butter before adding flour to form a roux. Gradually whisk in hot milk, then season with dill, lemon zest, salt, and pepper. Fold in the salmon and hake, cooking gently to combine flavors. Layer wilted spinach over the fish mixture before topping with the crushed potatoes tossed in olive oil, salt, and pepper.
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Crushing the potatoes instead of mashing them creates soft chunks that crisp beautifully when baked. A final drizzle of olive oil enhances the golden finish. Bake at 200°C (180°C fan) for 30 to 40 minutes until bubbly and golden brown.
This no-fuss fish pie delivers creamy, layered flavors with a satisfyingly crispy crust—proof that simple ingredients can produce an impressive, comforting meal.