Mary Berry’s fish pie recipe gets an upgrade with one surprising ingredient: grainy mustard and the result is a, tangy twist that makes the recipe feel entirely new
Fish pie is a quintessential British comfort food, perfect for a hearty family dinner or a laid-back gathering with friends. Mary Berry’s version takes this much-loved dish up a notch by introducing an unexpected ingredient: grainy mustard.
This simple addition to the mashed potato topping adds a subtle heat and depth that perfectly balances the richness of the creamy fish filling. While most fish pies rely on the creamy combination of white sauce and mashed potatoes, Mary Berry’s twist is the addition of grainy mustard.
Paired with smoked haddock, fresh haddock, and a dill sauce, the mustard adds a punch to the dish. The beauty of this dish is that it can be made ahead of time.
Ingredients
For the filling:
-
350g (12oz) un-dyed skinned smoked haddock fillet
-
350g (12oz) skinned haddock fillet
-
2 leeks, sliced
-
50g (2oz) butter
-
50g (2oz) flour
-
600ml (1 pint) hot milk
-
Salt and pepper to taste
-
Juice of ½ a lemon
-
2 tablespoons fresh chopped dill
-
3 hard-boiled eggs, roughly chopped
For the topping:
-
1kg (2 ¼lb) potatoes, peeled and cut into even-sized pieces
-
About 150ml (¼ pint) milk
-
2 heaped tablespoons grainy mustard
-
75g (3oz) mature cheddar cheese, grated
Method
Start by buttering a 2-litre shallow pie dish. Cut the fish into bite-sized pieces, removing any skin or bones, and set aside. Boil the leeks in salted water for about 5 minutes, then drain thoroughly.
Next, make the sauce. Melt the butter in a pan and stir in the flour, cooking it for a moment without allowing it to brown. Gradually whisk in half the hot milk, letting it thicken, before adding the rest of the milk and whisking until smooth. Add the fish, a pinch of salt, and pepper, and cook gently for about 2 minutes. Stir in the lemon juice, chopped dill, and hard-boiled eggs. Pour this mixture into the prepared pie dish and set it aside to cool and firm up.
For the mashed potato topping, boil the potatoes in salted water until tender, then drain and return them to the pan. Add the milk and mash until smooth. Whisk in the grainy mustard and check the seasoning, adding more salt or pepper if necessary.
Once the fish filling is cool, spread the mustard-infused mashed potatoes over the top. Scatter the grated cheddar cheese evenly over the mash. Place the pie dish in a roasting tin to catch any drips and bake in a preheated oven at 200°C (180°C fan) or Gas 6 for around 30 minutes, or until the top is golden and bubbling.
