Dame Mary Berry, the beloved queen of British home cooking, has shared her definitive recipe for a classic comfort dish, promising an 'exceedingly good' fish pie. Her version, perfect for a family supper or entertaining, cleverly incorporates two special ingredients to elevate the humble mashed potato topping.
The Secret to an 'Exceedingly Good' Mash
While the foundation of any fish pie is a hearty mix of fish in a creamy sauce, Mary Berry insists the crowning glory lies in the mash. Her recipe, which serves six to eight people, transforms the potato topping with the addition of two heaped tablespoons of grainy mustard and 75g of mature cheddar cheese. This combination introduces a piquant depth and a rich, savoury note that cuts through the creaminess of the filling.
"Fish pie is one of my great standbys and can be made completely ahead," Mary explained. "So what makes this one extra special - it is layers of smoked and fresh haddock, blended with a dill sauce, topped with heaps of mustard cheesy mash. I can be out all day knowing that I have a delicious supper ready for family or friends."
Building the Perfect Pie: Layers of Flavour
The recipe, as reported by the Express, begins with a duo of fish for a complex flavour base. It uses 350g of un-dyed smoked haddock fillet and 350g of regular haddock fillet, both skinned and chopped into chunks. These are combined with a homemade white sauce, enriched with the juice of half a lemon and two tablespoons of fresh chopped dill.
Traditional additions are not forgotten. The filling is bolstered with three roughly chopped hard-boiled eggs and a layer of softened leeks, creating a satisfying texture. Once assembled in a buttered dish, the mixture is left to cool and firm up before the all-important mash is spread over the top.
Make-Ahead Convenience for Stress-Free Dining
A key advantage of this dish is its suitability for preparation in advance, a hallmark of Mary Berry's practical approach to cooking. The entire pie can be assembled and then stored for up to 48 hours before baking, or even frozen for longer storage (provided the hard-boiled eggs are omitted if freezing).
When ready to cook, the pie is baked in a preheated oven at 200°C (180°C for fan ovens, Gas Mark 6) for approximately 30 minutes, until the cheesy topping is golden and the sauce is bubbling enticingly at the edges. The result is a quintessentially British, warming centrepiece dish, ideal for a cold winter evening, with the expert touch of one of the nation's most trusted culinary voices.
