Mary Berry’s fish pie

Mary Berry’s mother Marjorie cooked this every year on Christmas Eve. Mary still does it today with happy memories of childhood. Make it up to 36 hours ahead before cooking and keep in the fridge.

image of Mary Berry
Mary Berry recipes
From The Mary Berry Story

Ingredients

  • 75g/3oz butter, plus extra for greasing
  • 1 large onion, roughly chopped
  • 50g/2oz plain flour
  • 570ml/1 pint milk
  • salt and freshly ground black pepper
  • 2 tbsp lemon juice
  • 350g/12oz fresh haddock, cut into 1cm/½in pieces
  • 350g /12oz smoked undyed haddock, cut into 1cm/½in pieces
  • 4 hard-boiled free-range eggs, roughly chopped

For the topping

  • 900g/2lb potatoes, peeled and cut into even-sized pieces
  • about 8 tbsp hot milk
  • about 50g/2oz butter
Print Friendly
Top