Mary Berry Double Fish Pie Recipe

This delicious recipe from the Doyenne of Baking can be made ahead and so, is the perfect preparation for family days out. It freezes beautifully – but if you’d like to freeze it, we recommend that you don’t add the eggs!

Serves 6-8

Welsh artisan food and hampers delivered on your day of choice!

Ingredients

350g Smoked Haddock Fillet, skinned
350g Haddock Fillet, skinned
1kg potatoes, peeled, cut into even sized pieces
2 leeks, sliced
600ml hot milk
150ml cold milk
75g Smoked Pwll Mawr Cheddar, grated
50g Welsh Dragon Butter
50g flour
3 hardboiled eggs, roughly chopped
2 heaped tablespoons grainy mustard
juice of ½ a lemon
2 tablespoons fresh dill, chopped
Halen Môn Sea Salt and freshly ground black pepper, to taste

Bake in preheated oven 200C or Gas Mark 6.

Butter a shallow pie dish. Cut the Haddock into 1cm pieces, discarding any bones. Boil the leeks in salted water for about 5 minutes and drain well.

Melt the Welsh Dragon Butter in a saucepan, add flour and cook for a few moments. Whisk in half the hot milk and allow to thicken. Pour in the remaining hot milk and whisk until smooth.  Add the fish and a little Halen Môn Sea Salt and black pepper.  Cook over a low heat for 2 minutes, stirring, add lemon juice, dill and chopped egg and turn into the pie dish. Spoon over the leeks and set aside to cool completely.

Meanwhile, boil the potatoes in salted water till tender and drain. Mash the potatoes with the cold milk then stir in the mustard. You may need to add more milk to get to the correct consistency. Check for seasoning.

Spread the mash over the cooled fish and scatter with the Smoked Pwll Mawr Cheddar.  Stand the dish in a large roasting tin, in case it boils over!  Bake for about 30 minutes until the top is golden and the sauce is bubbling at the edges.

Serve with your favourite seasonal vegetables and enjoy!

Why not flake in some Oak Roasted Salmon?