Fish pie, also known as fisherman’s pie, is a traditional British dish that usually includes lots of different types of fish such as cod, haddock, salmon or halibut in a cheddar cheese sauce which is topped with mashed potatoes. Other common ingredients that are often added include hard-boiled eggs and parsley, and chives, which are sometimes added to the sauce. There are variations of fish pie, such as the Cornish stargazy pie, but a fish pie topped with mashed potatoes with a white sauce is the most popular version.
Mary Berry describes her fish pie recipe as “exceedingly good” with smoked and unsmoked haddock and two special ingredients in her mashed potato topping: grainy mustard and mature cheddar cheese. Mary said of the recipe: “Fish pie is one of my great standbys 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. I can be out all day knowing that I have a delicious supper ready for family or friends.”
The recipe serves six to eight people and can be prepared ahead of time, making it ideal for dinner parties.
Mary Berry’s ‘Exceedingly Good Double Fish Pie’ recipe
Ingredients
350g (12oz) undyed skinned smoked haddock fillet350g (12oz) skinned haddock filletTwo leeks, sliced50g (2oz) butter50g (2oz) flour600ml (one pint) hot milksalt and pepperjuice of half a lemonTwo tablespoons of fresh chopped dillThree hard-boiled eggs, roughly chopped
Topping
1kg (2 1/4lb) potatoes, peeled, cut into even-sized piecesabout 150ml (1/4 pint) milkTwo heaped tablespoons of grainy mustard75g (3oz) mature cheddar cheese, grated
Method
Firstly, butter a two-litre shallow pie dish that is about 6cm (2.5in) deep.
Cut the fish into 1cm (half-inch) pieces, ensuring that you discard any skin and bones. Boil the leeks in salted water for about five minutes and drain well.
Next, it’s time to make the sauce. Melt the butter in a good-sized pan, add flour and cook for a few moments, making sure it doesn’t colour. Whisk in half the hot milk and allow the liquid to thicken. Then, whisk in the remaining hot milk and whisk until smooth. Add the fish and a little salt and pepper. Cook over a low heat for two minutes, making sure to keep stirring, before adding the lemon juice, dill and chopped egg and turning into a buttered dish. Spoon over the leeks and set aside to cool completely and firm up.
Meanwhile, boil the potatoes in salted water until they’re tender. Then, drain them and push the potatoes to one side in the pan. Add the milk and let it become hot before mashing the potatoes with the milk using a potato masher. Once mashed, whisk in the mustard. You may need a little more milk. Season to taste.
Spread the mash over the cooled fish pie mix and scatter with the cheese. Stand the dish in a large roasting tin before putting it in the oven.
Bake in a preheated oven 200°C/180°C Fan/Gas 6 for about 30 minutes until the top is golden and the sauce is bubbling at the edges.
The pie can be prepared up to 48 hours ahead and stored in the freezer if the eggs are not included.
