Mary Berry’s double fish pie recipe is a guaranteed crowd-pleaser that’s satisfying and full of flavour – and not at all complicated to make. This easy-to-make and well-loved dish comes together in no time and can even be prepared up to two days in advance, making it ideal for busy weeknights or when inviting guests over. Plus, it freezes beautifully (just leave out the eggs) for a future fuss-free meal that’s ready in no time.

Sharing this recipe from her Christmas Collection online, Mary Berry said: “Fish pie is one of my great standbys and can be made completely ahead. “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.”

When made as per the instructions, this recipe serves six to eight people and can be baked in just 30 minutes, leaving you with a deliciously bubbling, golden top and creamy interior.

Mary Berry’s fish pie recipe

Ingredients

350g un-dyed skinned smoked haddock fillet

350g skinned haddock fillet

Two leeks, sliced

50g butter

50g flour

600ml (one pint) hot milk

Salt and pepper

Juice of half a lemon

Two tablespoons fresh chopped dill

Three hard-boiled eggs, roughly chopped

Topping

One kilogram potatoes, peeled, cut into even sized pieces

About 150ml milk

Two heaped tablespoons grainy mustard

75g mature cheddar cheese, grated

Method

Grease a two-litre shallow pie dish, approximately six-centimetre deep, with butter.

Cut the fish into one-centimetre chunks, ensuring you remove any skin and bones. Blanch the leeks in salted water for around five minutes, then drain thoroughly.

To prepare the sauce, melt butter in a large saucepan, then stir in the flour and cook briefly, ensuring it doesn’t brown. Gradually add half of the hot milk, whisking until the mixture thickens. Slowly incorporate the rest of the milk, whisking until the sauce is smooth. Add the fish, season with salt and pepper, and cook gently over low heat for about two minutes, stirring occasionally. Stir in lemon juice, fresh dill, and chopped boiled egg, then transfer the mixture into the prepared pie dish. Top with the leeks and allow the dish to cool completely and firm up.

While this cools, boil the potatoes in salted water until soft. Drain and push the potatoes to one side of the pan. Pour in the milk and warm it up, then mash the potatoes with the milk using a masher. Stir in the mustard, adding extra milk if needed, and taste to adjust the seasoning.

Spread the mashed potatoes over the cooled fish mixture and sprinkle with grated cheese. Place the pie dish in a large roasting tin to catch any potential overflow during cooking.

The dish can be assembled up to 48 hours in advance and can be frozen but without the eggs.

Bake in a preheated oven at 200°C/180°C fan/Gas mark six for about 30 minutes, or until the top is golden and the sauce is bubbling at the edges.