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Mary Berry Fish Pie With Crushed Potato Topping
Mary Berry's Fish Pie recipe with crushed potato topping is easy, healthy and delicious! The luxuriously creamy fish pie filling is packed with salmon, cod, haddock, leeks and spinach. The crushed potatoes provide texture and make this easy seafood dish hearty and just a little bit special!
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 6
Calories: 359 kcal
Course:
Main Course
Cuisine:
British
Ingredients
For the topping
- 800 g (1 ¾ lbs) small potatoes new potatoes or golden potatoes
- 2 tbsp olive oil
- ½ tbsp lemon juice
- salt and pepper a few turns of the mill
For the Filling
- 3 g unsalted butter
- 2 leeks white parts only finely diced
- 3 tbsp flour plain / all purpose
- 500 ml (2 cups) milk whole or semi-skimmed
- 2 tbsp Dill chopped
- 1 tbsp lemon zest
- 1 tsp salt
- ½ tsp ground pepper
- 900 g (2 lbs) fish pie mix salmon, cod and haddock or similar
- 100 g (3½ oz) fresh spinach roughly chopped
Instructions
PREPARE THE POTATO TOPPING
- Boil the potatoes in cold salted water for 15-20 minutes or until they are cooked through. Drain well and crush the potatoes with fork, breaking them down into chunky and small pieces. Drizzle with olive oil and lemon juice and set aside.
Cup of Yum
MAKE THE FISH PIE FILLING
- Melt the butter in a large skillet, add the leeks and cook over low heat for a few minutes until softened.
- Stir in the flour to make a paste, mixing it in and cooking for a minute or so.
- Gradually add the milk, stirring it in, so that the sauce is smooth. Bring to a low simmer and cook until it starts to thicken. Stir in the salt, pepper, lemon zest and most of the herbs. Have a little taste and add some lemon juice and mustard if you like.
- Add the fish and cook for a couple of minutes then stir in the spinach so that it starts to wilt.
ASSEMBLE AND BAKE
- Spoon the filling into a 2 liters /2 quart baking dish and level. Add the crushed potatoes over the top so that they cover the filling. Scatter remaining herbs on top.
- Bake in a 200ºC (fan 180ºC) 400ºF preheated oven for 30-40 minutes or until the potatoes are golden with crispy edges and the filling is bubbling through.
SERVE AND ENJOY
- Allow the fish pie to cool down for 10 minutes before serving. It is a full meal on its own but you could add some steamed vegetables on the side if you like.
Notes
- BAKE THE FISH PIE IN THE AIR FRYER You guys know how much I love my air fryer – especially now that I have the Ninja Megazone which has so much space I barely use my oven anymore!
- Make sure that your baking dish fits in the air fryer basket first. Bake at 170-180°C (340-360) for 20-25 minutes, adjusting the temperature if the potatoes are browning very quickly.
Nutrition Information
Calories
359kcal
(18%)
Carbohydrates
32g
(11%)
Protein
37g
(74%)
Fat
10g
(15%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.02g
Cholesterol
86mg
(29%)
Sodium
523mg
(22%)
Potassium
1246mg
(36%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
1734IU
(35%)
Vitamin C
32mg
(36%)
Calcium
157mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 359
% Daily Value*
| Calories | 359kcal | 18% |
| Carbohydrates | 32g | 11% |
| Protein | 37g | 74% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 86mg | 29% |
| Sodium | 523mg | 22% |
| Potassium | 1246mg | 27% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1734IU | 35% |
| Vitamin C | 32mg | 36% |
| Calcium | 157mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.