Fish Pie with Crushed Potato Topping Recipe | Mary Berry Fish Pie
Mary Berry's easy and delicious salmon, hake and spinach fish pie with crushed potato topping is a filling family meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thehappyfoodie.co.uk.
Ingredients
- 75g (21⁄2oz) butter, plus extra for greasing
- 1 large leek, trimmed and cut into 5mm (1⁄4in) thick slices
- 50g (13⁄4oz) plain flour
- 600ml (1 pint) hot, full-fat milk
- 1 1/2 tbsp chopped fresh dill
- finely grated rind of 1⁄2 lemon
- salt and freshly ground black pepper
- 400g (14oz) hake fillet, skinned and cut into 2.5cm (1in) cubes
- 400g (14oz) salmon fillet, skinned and cut into 2.5cm (1in) cubes
- 200g (7oz) fresh spinach
- 800g (13⁄4lb) new potatoes, such as Charlotte, scrubbed
- 2 tbsp olive oil, plus 2 tsp for drizzling
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