Mary Berry Fish Pie with Prawns Recipe – Mary Berry Food Recipes

Name: Mary Berry Fish Pie with Prawns Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: Serves 4
Cuisine: British
Ingredients: 600g floury potatoes (such as Maris Piper or Rooster), peeled and chopped; 50g unsalted butter, for mashing; 3 tbsp full-fat milk, for mashing; 40g unsalted butter, for the sauce; 1 small onion, finely chopped; 40g plain flour; 450ml full-fat milk, for the sauce; 300g white fish fillets (such as cod or haddock), skinned and cut into chunks; 150g raw king prawns, peeled and deveined; 2 tbsp fresh flat-leaf parsley, chopped; 1 tsp lemon juice; Salt and black pepper, to taste; Butter, for greasing the dish; Grated cheddar cheese, optional (for topping)

The mashed potato topping goes on thick and golden, hiding a bubbling layer of tender fish and sweet king prawns beneath. Mary Berry's fish pie with prawns is the kind of dish that feels special enough for guests but simple enough for a Tuesday night. Creamy sauce, good white fish, and a handful of king prawns do most of the heavy lifting here.

Why You’ll Love Fish Pie with Prawns

Packed with seafood: White fish fillets and king prawns make this genuinely meaty and satisfying without feeling heavy.
Creamy sauce, not fussy: A simple béchamel with lemon juice and parsley is the whole flavour base. No fiddling.
Comfort food that impresses: Looks like you fussed for hours. Takes about an hour start to finish.
Make-ahead friendly: Assemble it the day before and bake when you need it. Great for entertaining.
Feeds a crowd: One pie serves four as a proper main, and doubles easily if you need more.

Ingredients

Most of this dish lives in your cupboard already. The fish and prawns are the stars, so buy them fresh or very good frozen. Floury potatoes matter for the mash. Waxy ones stay lumpy and won't give you that smooth top layer. Everything else is butter, milk, flour, and seasonings you likely have on hand.

600g floury potatoes (such as Maris Piper or Rooster), peeled and chopped into even pieces
50g unsalted butter, for mashing
3 tbsp full-fat milk, for mashing
40g unsalted butter, for the sauce
1 small onion, finely chopped
40g plain flour
450ml full-fat milk, for the sauce
300g white fish fillets (such as cod or haddock), skinned and cut into chunks
150g raw king prawns, peeled and deveined
2 tbsp fresh flat-leaf parsley, chopped
1 tsp lemon juice
Salt and black pepper, to taste
Butter, for greasing the dish
Grated cheddar cheese, optional (for topping)

If you cannot find raw king prawns, frozen ones work just as well. Thaw them first and pat dry so the sauce stays glossy. Swap the white fish for salmon if you prefer something richer, though the flavour and texture will shift slightly. Use skimmed milk if you must, but full-fat gives a better sauce. Fresh parsley beats dried by a mile here.

Equipment You’ll Need

Large ovenproof dish: around 2-litre capacity (roughly 28cm × 23cm), preferably white ceramic or glass
Large saucepan: for cooking the potatoes and making the sauce
Colander: for draining the potatoes well
Wooden spoon or silicone spatula: for stirring the sauce and mashing
Whisk: for smoothing lumps as the milk goes in
Potato masher: for creamy, lump-free mash

Some equipment links are Amazon affiliate links, at no extra cost to you.

How to Make Mary Berry Fish Pie with Prawns

Preheat the oven and prepare the dish. Turn the oven to 200°C (180°C fan) and lightly butter an ovenproof dish roughly 2 litres in size. This step takes a moment but stops the filling from sticking to the sides later.
Cook the potatoes until completely tender. Bring a large saucepan of salted water to a rolling boil, add the chopped potatoes, and simmer for 12 to 15 minutes until they break easily with a fork. Do not undercook them or the mash will be grainy and lumpy.
Drain well and mash until smooth. Tip the potatoes into a colander and let them steam dry for a minute. Return them to the pan, add 50g butter and 3 tbsp milk, then mash vigorously until completely smooth and creamy. Season well with salt and pepper, then set aside.
Make the sauce base. Melt 40g butter in a saucepan over medium heat, add the finely chopped onion, and cook gently for 3 to 4 minutes until soft and translucent. Do not let it colour or it will taste bitter.
Cook the flour and whisk in the milk. Stir in the 40g flour and cook for one full minute, stirring constantly. Pour in the 450ml milk gradually while whisking hard to break up any lumps. Keep whisking until the sauce is smooth and there are no floury bits at the bottom.
Simmer and season the sauce. Let the sauce bubble gently for 2 to 3 minutes until it thickens enough to coat the back of a spoon. Stir in the chopped parsley, lemon juice, and season with salt and pepper. Taste it. The lemon should be just noticeable, not sharp.
Add the fish and prawns. Fold the chunks of white fish and the peeled king prawns gently into the warm sauce. Be careful not to break the fish apart. Spoon the whole mixture into the buttered ovenproof dish.
Top with mash and optional cheese. Dollop the smooth mashed potato over the fish mixture and spread it gently with a fork or spatula until the filling is completely covered. If using cheddar, scatter it over the top now. The cheese will turn golden as it bakes.
Bake until golden and bubbling. Place the dish in the preheated oven and bake for 40 to 45 minutes. The mash should turn golden brown on top and the filling should bubble slightly around the edges. If the top browns too fast, cover loosely with foil halfway through.
Rest for a few minutes before serving. Take the pie out of the oven and let it sit for 3 to 5 minutes. This helps it set slightly so it does not collapse when you serve it, and it stops anyone burning their mouth on the molten filling.

Tips for the Best Results

Use floury potatoes: Maris Piper, King Edward or Rooster mash beautifully and give a smooth, creamy topping. Waxy potatoes stay gluey and thick.
Pat the fish dry: Moisture on the fish will thin the sauce. Pat chunks with kitchen paper before folding them in.
Whisk the sauce constantly: Lumps form in seconds if you pour milk too fast or stop whisking. Take your time and whisk hard.
Do not skip the rest time: Three to five minutes after baking lets the filling set so it stays together when you plate it up instead of collapsing.

Storing and Freezing

Store leftover fish pie covered in the fridge for up to two days. Reheat gently in a 180°C oven for 15 to 20 minutes until warmed through. Do not microwave as the mash will turn rubbery. You can assemble the pie completely, cover it with clingfilm, and refrigerate overnight before baking. Add 5 to 10 minutes to the cooking time if baking from cold.

To freeze, assemble the pie but do not bake it. Cover tightly with clingfilm then foil, and freeze for up to three months. Bake from frozen at 180°C for 50 to 60 minutes, covering the top loosely with foil if it browns too fast. Do not thaw it first or the texture will suffer.

Substitutions and Variations

Replace the white fish with salmon for a richer flavour and prettier colour, though the texture will be denser. Add a handful of cooked mussels or scallops to the sauce alongside the prawns for extra luxury. Use half white fish and half smoked haddock for a subtly smoky twist. Top the mash with grated cheese or a mixture of breadcrumbs and melted butter instead of plain mash for extra crunch.

What to Serve With It

Serve with a simple green salad dressed in lemon vinaigrette to cut through the richness. Steamed broccoli or green beans alongside are also great. A cold white wine such as Sauvignon Blanc pairs well. If you want something more substantial, buttered peas or sweetcorn stirred into the mash add colour and sweetness.

Frequently Asked Questions

Can I use frozen fish and prawns?

Yes. Thaw them completely on kitchen paper and pat dry before cooking. Thawed frozen seafood is just as good as fresh for a pie like this. Make sure they smell of the sea, not ammonia.

What if I do not have an ovenproof dish?

Transfer the mixture to a metal cake tin or a deep baking tray lined with foil. Ceramic, glass and cast iron all work. Avoid plastic dishes that cannot go in the oven. The size is less important than making sure the filling does not overflow.

Why is my sauce grainy or lumpy?

Either the roux was not cooked long enough before the milk went in, or the milk was added too fast without whisking. Whisk constantly as you pour. If it is lumpy already, push the sauce through a sieve into a clean pan and start again.

Can I make fish pie with a different white sauce?

You can, but a simple béchamel is the classic for a reason. Béchamel is quick, reliable and lets the seafood shine. A cream-based sauce can overwhelm delicate fish. Stick with this one.

Final Thoughts

Fish pie with prawns is proof that comfort food does not have to be complicated. The work is almost done before the oven even turns on. Once you have made it once, you will find yourself reaching for it on ordinary evenings as much as special ones.

This is the kind of dish that teaches you confidence in the kitchen. A creamy sauce, good fish, and mashed potato are the building blocks of proper home cooking. Master this pie and you can apply the same logic to other bakes and braises.