Mary Berry's delicious salmon and crayfish tail pie is super easy to make

There may be a flurry of ingredients needed for Mary Berry’s fish pie recipe, but most of them are kitchen staples.

Mary Berry has, however, recommended shelled crayfish tails for the meal, which “can be bought in all good supermarkets or fishmongers”.

The iconic chef said the cooked crayfish tails “come in tubs of brine”, so they’re an easy addition to the recipe.

It’s simple to follow Mary Berry’s delicious recipe, meaning the meal is straightforward to make.

If you are making Mary Berry’s salmon and crayfish tail pie, it’s suggested to serve the dish alongside steamed broccoli or salad.

Mary Berry’s salmon and crayfish tail pie recipe

Serves: six people

Ingredients

750g King Edward potatoes or other floury potatoes, cut into 5cm pieces
Salt and black pepper
A knob of butter
150ml milk

For the pie:

75g butter
One onion, finely chopped
Two leeks, finely sliced
50g plain flour
600ml hot milk
Juice of half a lemon
Two tbsp freshly chopped dill
Two tbsp freshly chopped parsley
Two tbsp capers, drained
500g skinned salmon fillet, cut into 5cm cubes
250g cooked crayfish tails in brine, drained
75g Cheddar cheese
Grated lemon wedges, to serve

Equipment

2.4 litre shallow wide-based ovenproof dish

Method

Preheat the oven to 220˚C (200˚C fan/425˚F/Gas 7), if eating today. Put the potatoes in a pan of cold salted water, cover with a lid, bring to a boil, and cook for 15 minutes or until tender.

Drain, add the butter and milk, season with salt and pepper, and mash until smooth.

Meanwhile, melt the butter for the pie in a large saucepan. Stir in the onion and leeks, cover with a lid, and cook over low heat for 15 minutes or until the onion is soft.

Stir in the flour and, over high heat, gradually add the milk, stirring all the time until the sauce is smooth and thick.

Remove from the heat, add all the remaining ingredients (except the cheese), and season with salt and pepper.

Spoon into the ovenproof dish and level the top. Cover with the mash and fluff up the surface with a fork. Sprinkle over the cheese.

Here’s where you can store the fish pie in the fridge if you plan on eating it for the next day.

Should you be wanting the fish pie the same day that you are making it, now is the time to put the fish pie into the oven.

Bake for 35 minutes or until golden brown and piping hot. Serve at once with wedges of lemon alongside steamed broccoli or salad.