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.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 4
- Category: Main Course
- Method: Baking
- Cuisine: British
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.