Mary Berry Fish Pie Recipe: Flaky Pastry Over Creamy Seafood

This classic dish brings comforting flavors to any meal with its creamy seafood filling and perfectly baked topping.

Mastering the pastry ensures a flaky crust that encases tender fish and a velvety sauce, delivering restaurant-quality results at home.

Ingredients for Mary Berry Fish Pie

Flaky pastry meets creamy seafood in this comforting classic with restaurant-quality results.

The fish selection is critical here. Whole Foods or a trusted fishmonger will have the freshest white fish and smoked haddock—look for firm, translucent fillets without any fishy odor. The shrimp should be wild-caught if possible (check the MSC certification label). For the pastry, all-butter puff pastry like Dufour creates that signature flaky crust Mary Berry is known for.

No white wine? Dry vermouth works perfectly, or use additional fish stock with a splash of lemon juice for acidity. Swap the shrimp for scallops if you prefer—just halve them first. No fresh dill? Dried dill at one-third the amount works, but fresh is really worth it. The milk can be whole or 2%—just avoid skim, as the fat helps create that velvety sauce.

Assemble the pie just before baking for best results. Leftovers keep in the fridge for 2-3 days—reheat in the oven to maintain the pastry’s crispness. The sauce base can be made a day ahead (store without the fish) to save time. Freezing isn’t recommended due to the pastry texture.

Step-by-Step Instructions for Flaky Seafood Pie with Creamy Filling

Master the technique for a velvety sauce and perfectly golden pastry with these precise steps.

Step 1: Prepare and Poach the Seafood

In a large sauté pan, combine the 0.5 cup white wine, 0.5 cup fish stock, 0.75 cup whole milk, 1 whole bay leaf, 1 tbsp lemon zest, 1 tsp salt, and 0.5 tsp freshly ground black pepper. Bring to a gentle simmer over medium heat.

Add the 1.5 lb white fish fillets and 0.5 lb smoked haddock fillet, ensuring they’re submerged in the liquid. Poach for 4-5 minutes until the fish flakes easily with a fork. Remove the fish with a slotted spoon and set aside, leaving the poaching liquid in the pan.

Add the 0.5 lb raw shrimp to the same liquid and poach for 2-3 minutes until they turn opaque and pink. Remove the shrimp and set aside with the fish. Strain the poaching liquid, reserving 1 cup for the sauce.

Step 2: Create the Creamy Sauce Base

In the same pan, melt 4 tbsp unsalted butter over medium heat. Add the 3 tbsp all-purpose flour and whisk continuously for 1-2 minutes to form a smooth roux. This step is critical—cook the flour just until it turns pale golden to avoid a raw taste.

Gradually whisk in the reserved 1 cup poaching liquid, ensuring no lumps form. Add the 1.25 cups heavy cream and 1 tbsp Dijon mustard, stirring constantly. Simmer for 3-4 minutes until the sauce thickens and coats the back of a spoon.

Remove from heat and stir in the 2 tbsp fresh dill. Taste and adjust seasoning with additional salt or freshly ground black pepper if needed.

Step 3: Assemble the Fish Pie

Gently fold the poached white fish fillets, smoked haddock fillet, and raw shrimp into the sauce, taking care not to break up the fish. Transfer the mixture to a 9×13-inch baking dish or similar ovenproof dish, spreading it evenly.

Allow the filling to cool slightly for 10 minutes—this prevents the pastry from becoming soggy. While it cools, preheat the oven to 400°F.

Step 4: Top with Puff Pastry and Bake

Roll out the 1 sheet puff pastry sheet on a lightly floured surface to a size slightly larger than your baking dish. Drape the pastry over the filling, pressing the edges to seal. Trim any excess and use it to decorate the top, if desired.

Cut a few small slits in the center of the pastry to allow steam to escape. Brush the surface lightly with a bit of the heavy cream or beaten egg (if available) for extra browning.

Bake in the preheated oven for 25-30 minutes until the pastry is deep golden brown and puffed. The filling should be bubbling at the edges when done.

Step 5: Rest and Garnish Before Serving

Remove the pie from the oven and let it rest for 10 minutes. This allows the filling to set slightly, making it easier to serve. Garnish with the 0.25 cup fresh parsley just before serving.

Use a sharp knife to cut through the pastry and serve generous portions. The pastry should be flaky and golden, while the filling beneath remains creamy and rich with tender chunks of seafood.

Essential Equipment for Perfect Results

Essential Baking Dish

Use a 9×13-inch ceramic baking dish like Le Creuset for even heat distribution. The depth helps contain the filling while allowing the pastry to puff beautifully. Avoid metal dishes, which can cause uneven browning.

Pastry Tools

Invest in a rolling pin with handles for easy pastry work. A pastry brush helps apply the cream wash evenly. I use OXO’s silicone brush—it cleans easily and won’t leave bristles behind.

Sauce Perfection

A heavy-bottomed sauté pan prevents scorching when making the roux. I recommend All-Clad stainless steel for its durability. A whisk with a comfortable grip ensures smooth, lump-free sauce. 💡

Thermometer Importance

An instant-read thermometer verifies your oven temperature—critical for perfect pastry. I trust ThermoWorks’ Thermapen for accuracy. Check that your oven reaches 400°F before baking.

Serving Essentials

A sharp chef’s knife like Wüsthof’s 8-inch cleanly cuts through flaky pastry. Pair with a metal pie server for easy portioning. The right tools make serving this dish effortless. 💛

Cleanup Helpers

Line your baking dish with parchment paper for easy removal and cleanup. A silicon baking mat under the dish catches any potential spills. These small touches save time and effort after your meal.

Frequently Asked Questions