mary berry fish pie with crumble topping

mary berry fish pie with crumble topping

mary berry fish pie with crumble topping

Basic ingredients for mary berry fish pie with crumble topping

  • MASHED POTATO: 1kg Maris Piper potato, peeled, halved
  • 400ml Milk, plus a splash
  • 25g Butter, plus a knob of Salt & pepper
  • FILLINGS: 25g of plain flour
  • 1xpack fish pie mix (cod or salmon, weight around 350g-400g depending upon pack size)
  • 100g raw King Prawns
  • 1 TSP Dijon or English mustard handful froze sweetness handful frozen peas handful grated cheese
  • 1 TSP Fish sauce ( optional) Salt and

How to make mary berry fish pie with crumble topping

  • Turn the oven on to a 180C fan.
  • MASHED POTATO: Place 1 kg potatoes, cut in half, in a saucepan. Add enough water to cover the potatoes.
  • Now Bring to a boil, then let simmer until tender. Once the mixture is cooked, drain it and then mash it with some milk and butter. Season with ground black pepper.
  • FOR FILLING: Heat 25g butter and 25g plain bread flour in a saucepan. Stir frequently. Cook for about 1-2 minutes. Using a balloon whisk, whisk in 400ml milk. Bring to a boil.
  • Stir to prevent lumps from sticking to the bottom of your pan. Let it simmer for about 3-4 minutes until it thickens. – Remove from heat and add 320g to 400g mixed fish, 1 teaspoon Dijon mustard or English mustard, 1 teaspoon fish sauce, and a handful of sweetcorn.
  • DIRECTIONS FOR ASSEMBLE – Bake in the oven for 20-30 minutes or until the edges are golden. You can also freeze the mini pies or pies for later use.

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