Mary Berry's Exceedingly Good Double Fish Pie Recipe with a Twist

Fish pie is a beloved classic comfort food, but that doesn't mean you can't add a creative spin to the traditional recipe. Beneath its creamy mashed potato topping, the sauce typically includes a mix of white fish, both plain and smoked, along with boiled eggs to boost the protein content. For those looking to elevate the dish, salmon and prawns can be tasty additions if you're feeling adventurous.

Mary Berry's Unique Spin on Fish Pie

Renowned chef Mary Berry has put her own signature touch on this hearty meal by incorporating two extra ingredients into the mash: grainy mustard and mature cheddar cheese. She describes the result as exceedingly good. "Fish pie is one of my great standbys," Mary Berry said. "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."

In addition to the mustard and cheese, Mary Berry also adds leeks to the sauce, though she notes that spinach would work just as well, providing a burst of spring freshness. This recipe serves six to eight people and can be prepared in advance, making it an ideal choice for family gatherings, as reported by the Express.

Ingredients for Mary Berry's Double Fish Pie

For the Filling:

350g undyed, skinned smoked haddock fillet
350g skinned haddock fillet
2 leeks, sliced
50g butter
50g flour
600ml hot milk
Salt and pepper to taste
Juice of half a lemon
2 tbsp fresh dill, chopped
3 hard-boiled eggs, roughly chopped

For the Topping:

1kg potatoes, peeled and cut into even-sized pieces
About 150ml milk
2 tbsp grainy mustard, heaped
75g mature cheddar cheese, grated

Method for Preparing the Pie

Begin by buttering a two-litre shallow pie dish. Cut the fish into one-centimetre pieces, ensuring all skin and bones are removed. Simmer the leeks in salted water for approximately five minutes, then drain thoroughly.

Next, prepare the sauce. Melt the butter in a large saucepan, stir in the flour, and cook briefly without allowing it to colour. Gradually whisk in half of the warmed milk, allowing the mixture to thicken. Pour in the remaining heated milk and whisk until the sauce is silky smooth. Add the fish along with salt and pepper, then cook gently over low heat for two minutes, stirring continuously. Incorporate the lemon juice, dill, and chopped eggs.

Transfer the mixture into the greased dish, top with the leeks, and leave to cool and firm up. Meanwhile, boil the potatoes in salted water until soft, then drain thoroughly. Push the potatoes to one side of the pan, pour in the milk to warm it, then mash the potatoes. Beat in the mustard and season to taste.

Spread the creamy mash over the chilled fish pie mixture and sprinkle with the grated cheese. Place the dish inside a large roasting tin and bake in a preheated oven at 200°C (180°C fan/gas 6) for about 30 minutes, until the surface is golden brown and the sauce is bubbling around the edges.

Preparation Tips and Variations

This pie can be prepared up to 48 hours in advance and stored in the freezer, provided the eggs are omitted. For those who love fish recipes, consider exploring additional cookbooks for more inspiration. Remember, prices are correct at the time of publication, and affiliate links may be included in related articles.