Mary Berry Fish Pie Recipe: Buttery Crust Over Creamy Seafood

This fish pie delivers a creamy seafood filling under a golden, buttery crust that’s pure comfort in every bite.

I’ve refined this method to balance rich sauce with flaky pastry, creating a dish that’s both elegant and deeply satisfying.

Ingredients for Mary Berry Fish Pie

Rich seafood and a golden crust make this dish pure comfort in every bite.

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The fish is the foundation here. Fresh cod or haddock from a trusted fishmonger ensures the best texture—avoid pre-frozen unless it’s high quality. Smoked haddock adds depth, but undyed is ideal for a cleaner flavor. For the pastry, all-butter puff pastry (like Dufour) delivers that perfect flake. Most supermarkets carry it in the freezer section, just thaw overnight in the fridge.

No shrimp? Scallops or firm white fish like halibut work beautifully. Out of smoked haddock? Swap for more cod and add a pinch of smoked paprika to the sauce. The milk can be whole or 2%—avoid skim as it won’t create the same richness. For a shortcut, use pre-made fish stock (like More Than Gourmet) to poach the fish instead of milk.

The pie reheats wonderfully—cover with foil and warm at 350°F for 15-20 minutes. Leftovers keep for 2-3 days in the fridge but are best fresh. The puff pastry is delicate, so assemble just before baking to avoid sogginess.

Step-by-Step Instructions for Fish Pie

This method ensures a rich, creamy filling and golden puff pastry topping every time.

Step 1: Poach the Seafood in Infused Milk

In a large saucepan, combine the 1.5 cups whole milk, 2 whole bay leaves, 1 whole onion (finely chopped), and 1 whole leek (white and light green parts). Heat over medium-low heat until just simmering.

Add the 1.5 lb white fish fillets and 0.5 lb smoked haddock fillets, cut into large chunks. Poach gently for 5-6 minutes until the fish is just opaque. Remove the fish with a slotted spoon and set aside.

Add the 0.5 lb raw shrimp to the milk and poach for 2-3 minutes until pink. Strain the milk into a bowl and reserve. Discard the onion, leek, and bay leaves.

Step 2: Make the Creamy Sauce

In the same saucepan, melt the 0.5 cup unsalted butter over medium heat. Stir in the 0.25 cup all-purpose flour and cook for 1-2 minutes, stirring constantly, to form a roux.

Gradually whisk in the reserved milk until smooth. Stir in the 0.5 cup heavy cream, 1 tbsp Dijon mustard, 1 tbsp lemon juice, 1 tsp salt, and 0.5 tsp black pepper. Simmer for 3-4 minutes until the sauce thickens enough to coat the back of a spoon.

Step 3: Assemble the Filling

Gently fold the poached fish and shrimp into the sauce, breaking the fish into bite-sized pieces. Ensure the seafood is evenly distributed throughout the sauce. Taste and adjust seasoning if needed.

Transfer the mixture to a 9×13-inch baking dish or similar ovenproof dish. Spread it out evenly and let it cool slightly while you prepare the pastry.

Step 4: Add the Puff Pastry Topping and Bake

Preheat the oven to 400°F. Unfold the 1 sheet puff pastry sheet and roll it out slightly to fit the dish. Place it over the filling, pressing the edges to seal. Trim any excess pastry.

Cut a few small slits in the pastry to allow steam to escape. Bake for 25-30 minutes until the pastry is golden brown and puffed, and the filling is bubbling at the edges.

Step 5: Rest and Garnish Before Serving

Remove the pie from the oven and let it rest for 5-10 minutes to allow the filling to set slightly. This makes serving easier and prevents the filling from running out.

Sprinkle with 0.25 cup fresh parsley (chopped) just before serving. The parsley adds a fresh, vibrant contrast to the rich, creamy filling and buttery pastry.

Make-Ahead Tips for Leftovers

Prep the Filling

You can poach the seafood and make the creamy sauce up to 2 days ahead. Store them separately in the fridge. This actually lets the flavors meld together beautifully. 💡

Assemble Ahead

Transfer the cooled filling to your baking dish, cover tightly with plastic wrap, and refrigerate for up to 24 hours. I recommend keeping the puff pastry separate until ready to bake to prevent sogginess.

Pastry Prep

Roll out the puff pastry sheet the night before and store it between parchment paper in the fridge. This saves time on baking day while keeping it fresh. Just

Freezing Option

Assemble the entire pie but don’t bake it. Wrap tightly in plastic wrap and foil and freeze for up to 1 month. Thaw overnight in the fridge before baking as directed.

Day-Of Baking

If baking from cold, add 5-10 extra minutes to the baking time. Preheat your oven to 400°F and ensure the pastry is golden before removing. I check at 25 minutes and adjust from there. 🌟

Reheating Leftovers

Cover individual portions with foil and warm at 350°F for 15-20 minutes. The pastry may soften slightly, but the creamy filling reheats perfectly. Avoid microwaving as it can make the pastry chewy.

Frequently Asked Questions