Mary Berry’s Fish Pie With Prawns is a comforting, creamy dish that brings together a medley of tender white fish, succulent prawns, and a rich, flavorful sauce, all topped with a golden, buttery mashed potato crust. This hearty and delicious recipe is perfect for family dinners or special occasions, providing a blend of seafood flavors that’s both satisfying and easy to prepare.
What is Mary Berry Fish Pie With Prawns?
Mary Berry’s Fish Pie With Prawns is a classic British comfort dish, featuring a creamy filling of fresh white fish and prawns in a velvety sauce, topped with smooth mashed potatoes. The fish and prawns are cooked gently, ensuring they stay tender and moist. The result is a warming, flavorful pie that’s ideal for sharing with family or friends.
Other Popular Recipes
- Jamie Oliver Spicy Pumpkin Soup
- Mary Berry Chicken Curry With Coconut Milk
- Mary Berry Potato and Onion Gratin
Why You Should Try This Recipe
- Hearty and comforting: This dish is perfect for cold days when you need something warm and satisfying.
- Easy to prepare: With simple ingredients and a straightforward method, this fish pie is approachable for cooks of all levels.
- Family-friendly: The creamy sauce and tender fish make it a hit with both adults and kids.
- Customizable: You can mix and match different types of fish or even add more seafood like scallops or mussels.
- Perfect for gatherings: Fish pie is a great dish to serve at a family dinner or gathering, as it can be made in advance and heated when needed.
- Balanced flavors: The creamy sauce, tender fish, and crispy potato topping come together in perfect harmony.
Ingredients Needed to Make Mary Berry Fish Pie With Prawns
For the Pie Filling:
- White fish fillets (400g, such as cod or haddock): Provides a tender, flaky base for the pie.
- Prawns (150g, peeled and deveined): Adds a sweet, succulent touch to the dish.
- Milk (400ml): Used to poach the fish and form the base of the creamy sauce.
- Butter (50g): Add richness to the sauce and the mashed potatoes.
- Plain flour (50g): Thick the sauce to the perfect consistency.
- Leek (1, finely sliced): Adds a mild onion flavor and texture.
- Double cream (100ml): Enhances the richness and smoothness of the sauce.
- Fresh parsley (2 tablespoons, chopped): Adds a touch of freshness to the filling.
- Salt and pepper (to taste): Seasoning to enhance the flavors.
For the Mashed Potato Topping:
- Potatoes (600g, peeled and chopped): Creates the golden, fluffy topping for the pie.
- Butter (2 tablespoons): Adds a creamy richness to the mashed potatoes.
- Milk (50ml): Ensures a smooth, soft mash.
- Cheddar cheese (optional, for topping): Adds an extra layer of flavor and crispiness when melted over the potatoes.
Equipment
- Large saucepan for cooking the fish and making the sauce
- Baking dish for assembling the pie
- Mixing bowl for preparing the mashed potatoes
- Sharp knife for chopping ingredients
- Potato masher for creating the mash topping
Instructions to Make Mary Berry Fish Pie With Prawns
For the Filling:
- Poach the fish: In a large saucepan, add the fish fillets and prawns. Pour over the milk and season with salt and pepper. Gently simmer over low heat for 5-7 minutes until the fish is just cooked. Remove the fish and prawns from the pan and set aside, reserving the poaching liquid.
- Make the sauce: In the same pan, melt the butter over medium heat. Add the sliced leek and sauté for 3-4 minutes until softened. Stir in the flour and cook for 1-2 minutes, forming a roux. Gradually whisk in the reserved poaching liquid, then add the cream, and simmer until the sauce thickens.
- Combine the filling: Add the poached fish and prawns back into the sauce, gently breaking the fish into large chunks. Stir in the fresh parsley and season with salt and pepper to taste. Transfer the filling to a baking dish.
For the Mashed Potato Topping:
- Prepare the potatoes: Boil the peeled and chopped potatoes in salted water for 10-12 minutes until tender. Drain and mash with butter, milk, and a pinch of salt.
- Assemble the pie: Spoon the mashed potatoes over the fish filling, spreading it evenly to cover the entire surface. Use a fork to create texture on top of the mash for a crispy finish when baked. Optionally, sprinkle cheddar cheese over the mash for an extra layer of flavor.
- Bake the pie: Preheat the oven to 200°C (400°F). Bake the fish pie for 20-25 minutes until the top is golden and crispy, and the filling is bubbling.
Serve:
- Remove the fish pie from the oven and let it cool for a few minutes before serving. Serve hot with a side of steamed vegetables or a fresh green salad.
What Goes Well With Mary Berry Fish Pie With Prawns
- Steamed green beans: Adds a healthy, crunchy side to balance the creamy fish pie.
- Garden peas: A classic British accompaniment, offering a touch of sweetness.
- Fresh green salad: A light salad provides a refreshing contrast to the rich pie.
- Roasted carrots: The natural sweetness of carrots pairs beautifully with the savory flavors of the fish pie.
- Crusty bread: Use to mop up the delicious creamy sauce.
- Lemon wedges: Add a squeeze of fresh lemon to brighten up the dish and enhance the seafood flavors.
Expert Tips for Making the Best Mary Berry Fish Pie With Prawns
- Use fresh fish: Opt for fresh white fish and prawns for the best flavor and texture.
- Don’t overcook the seafood: Gently poach the fish and prawns to prevent them from becoming tough.
- Season generously: Make sure to taste and adjust the seasoning throughout the cooking process to enhance the flavors.
- Create texture on the mash: Use a fork to rough up the top of the mashed potatoes for a crispy finish.
- Rest before serving: Allow the pie to rest for a few minutes after baking to let the filling set slightly.
Easy Variations of Mary Berry Fish Pie With Prawns
- Add smoked fish: For extra depth of flavor, include smoked haddock in the filling.
- Use different seafood: Add scallops or mussels for a more luxurious pie.
- Top with puff pastry: Instead of mashed potatoes, use puff pastry for a flaky, golden topping.
- Vegetable version: Add spinach, peas, or sautéed mushrooms to the filling for extra vegetables.
- Dairy-free version: Substitute the cream and milk with coconut milk for a dairy-free alternative.
Best Practices to Store Mary Berry Fish Pie With Prawns
- Refrigeration: Store any leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: This fish pie freezes well. Allow it to cool completely, then wrap tightly and freeze for up to 2 months.
- Reheat once: Reheat gently in the oven until warmed through, adding a splash of milk or cream if the filling seems dry.
Best Practices to Reheat Mary Berry Fish Pie With Prawns
- Oven method: Reheat in the oven at 180°C (350°F) for 15-20 minutes, ensuring the filling is piping hot.
- Microwave method: For quicker reheating, use the microwave, but be aware that the topping may not stay as crispy.
How Can I Make Mary Berry Fish Pie With Prawns Healthier?
- Reduce the cream: Use half the amount of cream or substitute with a low-fat version.
- Add more vegetables: Incorporate spinach or peas into the filling for extra nutrition.
- Use a lighter mash: Swap some of the butter and cream in the mash for low-fat milk or yogurt.
- Use whole-grain bread crumbs: For a lighter topping, sprinkle whole-grain bread crumbs over the mashed potatoes before baking.
Nutrition Value (per serving):
- Calories: 500
- Fat: 25g
- Carbohydrates: 35g
- Protein: 30g
FAQs
Can I freeze fish pie with prawns?
Yes, fish pie with prawns freezes well. Allow the pie to cool completely, then wrap it tightly in cling film or store it in an airtight container. It can be frozen for up to 2 months. When ready to eat, thaw in the fridge overnight and reheat in the oven until piping hot.
How do I stop my fish pie from being watery?
To prevent a watery fish pie, make sure to thicken the sauce properly with flour or a roux before assembling. Also, avoid overcooking the seafood, as this can release excess water into the filling.
Can I use other types of fish in this recipe?
Yes, you can mix and match different types of fish. Smoked haddock, salmon, or even shellfish-like scallops can be added to enhance the flavor of the pie.
Can I make a fish pie with prawns in advance?
Yes, you can prepare the fish pie with prawns ahead of time. Assemble the pie, cover, and refrigerate for up to 24 hours before baking. When ready, bake as usual until the topping is golden and the filling is heated through.
Final Words
Mary Berry’s Fish Pie With Prawns is a comforting and flavorful dish that’s perfect for any occasion. With its creamy filling and crispy mashed potato topping, it’s a family-friendly recipe that’s easy to prepare and sure to impress.
Try this simple yet delicious fish pie for a hearty and satisfying meal!
More By British Baking Recipes
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Mary Berry Fish Pie With Prawns
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 4
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
Mary Berry’s Fish Pie With Prawns is a classic British comfort dish, featuring a creamy filling of fresh white fish and prawns in a velvety sauce, topped with smooth mashed potatoes. The fish and prawns are cooked gently, ensuring they stay tender and moist. The result is a warming, flavorful pie that’s ideal for sharing with family or friends.
Ingredients
For the Pie Filling:
- White fish fillets (400g, such as cod or haddock): Provide a tender, flaky base for the pie.
- Prawns (150g, peeled and deveined): Adds a sweet, succulent touch to the dish.
- Milk (400ml): Used to poach the fish and form the base of the creamy sauce.
- Butter (50g): Add richness to the sauce and the mashed potatoes.
- Plain flour (50g): Thick the sauce to the perfect consistency.
- Leek (1, finely sliced): Adds a mild onion flavor and texture.
- Double cream (100ml): Enhances the richness and smoothness of the sauce.
- Fresh parsley (2 tablespoons, chopped): Adds a touch of freshness to the filling.
- Salt and pepper (to taste): Seasoning to enhance the flavors.
For the Mashed Potato Topping:
- Potatoes (600g, peeled and chopped): Creates the golden, fluffy topping for the pie.
- Butter (2 tablespoons): Adds a creamy richness to the mashed potatoes.
- Milk (50ml): Ensures a smooth, soft mash.
- Cheddar cheese (optional, for topping): Adds an extra layer of flavor and crispiness when melted over the potatoes.
Instructions
For the Filling:
- Poach the fish: In a large saucepan, add the fish fillets and prawns. Pour over the milk and season with salt and pepper. Gently simmer over low heat for 5-7 minutes until the fish is just cooked. Remove the fish and prawns from the pan and set aside, reserving the poaching liquid.
- Make the sauce: In the same pan, melt the butter over medium heat. Add the sliced leek and sauté for 3-4 minutes until softened. Stir in the flour and cook for 1-2 minutes, forming a roux. Gradually whisk in the reserved poaching liquid, then add the cream, and simmer until the sauce thickens.
- Combine the filling: Add the poached fish and prawns back into the sauce, gently breaking the fish into large chunks. Stir in the fresh parsley and season with salt and pepper to taste. Transfer the filling to a baking dish.
For the Mashed Potato Topping:
- Prepare the potatoes: Boil the peeled and chopped potatoes in salted water for 10-12 minutes until tender. Drain and mash with butter, milk, and a pinch of salt.
- Assemble the pie: Spoon the mashed potatoes over the fish filling, spreading it evenly to cover the entire surface. Use a fork to create texture on top of the mash for a crispy finish when baked. Optionally, sprinkle cheddar cheese over the mash for an extra layer of flavor.
- Bake the pie: Preheat the oven to 200°C (400°F). Bake the fish pie for 20-25 minutes until the top is golden and crispy, and the filling is bubbling.
Serve:
- Remove the fish pie from the oven and let it cool for a few minutes before serving. Serve hot with a side of steamed vegetables or a fresh green salad.
