Mary Berry’s double fish pie is a comforting and flavorful dish featuring a blend of smoked and fresh haddock, leeks, fresh herbs, and a creamy dill sauce, all topped with a mustard and cheese-infused mashed potato crust. The recipe serves six to seven people and is ideal for preparing in advance, making it perfect for both busy weeknights and entertaining guests.
For a variation, Mary suggests replacing the leeks with 500g of gently cooked spinach. Sharing her recipe from her Christmas Collection, the beloved Great British Bake Off judge said, “Fish pie is one of my great stand-bys and can be made completely ahead. So what makes this one extra special? It is layers of smoked and fresh haddock, blended with a dill sauce, topped with heaps of mustard cheesy mash.” She adds, “I can be out all day knowing that I have a delicious supper ready for family or friends.”
Ingredients
READ MORE: Glastonbury Festival’s Massive Site Rivals the Size of a British Town
READ MORE: Revellers Arrested After 200 Attend Illegal Quarry Rave
- Butter or grease a shallow 2-litre ovenproof pie dish (approximately 6cm deep).
- Cut fish into 1cm chunks, removing skin and bones.
- Boil leeks in salted water for about 5 minutes until soft, then drain.
- Melt butter in a large pan, stir in flour and cook briefly without browning.
- Gradually whisk in half the hot milk, allow to thicken, then add the rest to create a smooth sauce.
- Add fish, season with salt and pepper, cook gently for 2 minutes, stirring.
- Stir in lemon juice, chopped dill, and chopped hard-boiled egg.
- Pour mixture into pie dish, layer cooked leeks on top, and let cool until firm.
- Boil potatoes in salted water until soft; drain and return to the pan with hot milk.
- Mash potatoes with milk until smooth, stirring in mustard; adjust consistency and seasoning.
- Spread mashed potato evenly over filling and sprinkle with grated cheese.
- Place pie dish in a roasting tin to catch overflow.
- Bake in a preheated oven at 200°C (180°C fan) or gas mark 6 for about 30 minutes until golden and bubbling.
This dish can be assembled up to two days in advance and freezes well, preferably without the egg included.