Curried Fish Pie

One evening in late autumn, I stood in my kitchen staring at leftover smoked haddock and a jar of curry powder I'd bought months ago on a whim. I'd been craving fish pie but wanted something warmer, something that felt like a hug after a long day. The idea came suddenly: why not marry the two? The result was this creamy, golden-topped curried fish pie that's become my go-to when the weather turns cold and I need comfort with a little kick.

The first time I served this to friends, I worried the curry twist might be too much. But as we sat around the table, scraping our plates clean and reaching for seconds, someone said it tasted like the best of both worlds: cozy British tradition with a gentle, fragrant adventure. That night, this dish stopped being an experiment and became a keeper.

Ingredients

• White fish fillets: Cod or haddock work beautifully here because they hold their shape and soak up the creamy curry sauce without falling apart.
• Smoked fish: This brings a deep, savory note that makes the whole dish sing, so don't skip it even if you're tempted.
• Cooked peeled shrimp: They add little bursts of sweetness and texture, I stir them in at the end so they stay tender.
• Onion and garlic: The foundation of the sauce, softened slowly until they smell like home.
• Carrot: Diced small, it adds a touch of sweetness and color that balances the spice.
• Frozen peas: Bright, sweet, and always on hand, they make the filling feel complete.
• Butter and flour: The base of the roux that thickens the sauce into something silky and luscious.
• Whole milk and fish stock: Together they create a creamy, flavorful liquid that hugs every piece of fish.
• Mild curry powder and turmeric: These spices give warmth and a golden glow without overwhelming the delicate seafood.
• Fresh parsley: A handful at the end brightens everything and adds a fresh, herbal note.
• Potatoes: Mashed with butter and milk, they become the crispy, fluffy crown that makes this pie irresistible.

Instructions

Prep the oven and potatoes:

Preheat your oven to 200°C and get the potatoes boiling in salted water until they're tender enough to mash easily, about 15 minutes. Drain them well, then mash with butter and milk until smooth and season generously.

Build the curry base:

In a saucepan over medium heat, melt butter and sauté the onion, carrot, and garlic until they soften and smell sweet, about 5 minutes. Stir in the curry powder and turmeric, letting them bloom for a minute until the kitchen smells warm and fragrant.

Make the creamy sauce:

Sprinkle in the flour and stir constantly for a minute, then gradually whisk in the milk and stock. Keep stirring as it thickens into a smooth, creamy sauce that coats the back of your spoon, about 4 to 5 minutes.

Add the fish and peas:

Gently fold in the white fish, smoked fish, and peas, letting them simmer for 3 to 4 minutes until just cooked. Remove from heat and stir in the shrimp, parsley, salt, and pepper so everything stays tender.

Assemble and bake:

Pour the curried fish filling into a baking dish and spread the mashed potatoes on top, using a fork to rough up the surface for those crispy golden peaks. Bake for 25 minutes until the top is beautifully browned, then let it rest for 5 minutes before serving.

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There's a moment when this pie comes out of the oven, all golden and bubbling at the edges, when everyone in the room goes quiet. It happened the night my sister visited and we ate straight from the dish with big spoons, laughing and scraping up every last bit of crispy potato. That's when I realized this wasn't just dinner, it was the kind of meal that makes people linger at the table.

Making It Your Own

I've tried this with sweet potatoes for the topping, which adds an earthy sweetness that plays beautifully with the curry. A handful of grated mature cheddar mixed into the mash takes it over the top, creating little pockets of melted cheese. If you want more greens, stir in a handful of spinach with the peas and it wilts right into the sauce.

Serving Suggestions

This pie is hearty enough to stand alone, but I love serving it with a simple green salad dressed in lemon and olive oil to cut through the richness. A crisp white wine like Sauvignon Blanc is perfect alongside, its brightness balancing the creamy, spiced filling. Sometimes I add a dollop of mango chutney on the side for those who want an extra kick of sweetness.

Storage and Reheating

Leftovers keep beautifully in the fridge for up to three days, covered tightly. Reheat individual portions in the oven at 180°C until warmed through and the top crisps up again, it tastes almost better the next day when the flavors have melded together.

• You can assemble the whole pie ahead of time and refrigerate it unbaked, just add 10 minutes to the baking time if it goes in cold.
• Freeze the assembled pie before baking for up to a month, then bake from frozen at 180°C for about 50 minutes.
• Always check the fish is piping hot in the center before serving if reheating or baking from frozen.

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This curried fish pie has a way of turning an ordinary evening into something memorable. I hope it brings as much warmth to your table as it has to mine.

Recipe FAQs

→ Can I use different types of fish?

Yes, any firm white fish works well. Try cod, haddock, pollock, or sustainable alternatives like coley. The smoked fish adds depth, but you can use all fresh fish if preferred.

→ Can I make this ahead of time?

Absolutely. Prepare the filling and potato topping separately, assemble in the baking dish, cover, and refrigerate for up to 24 hours. Bake directly from the fridge, adding 10 minutes to the cooking time.

→ How do I make the potato topping extra crispy?

Use a fork to create peaks and ridges on the mashed potato surface. Brush lightly with melted butter or dot with small butter pieces before baking for maximum golden crispiness.

→ Can I freeze curried fish pie?

Yes, assemble the pie completely but don't bake. Cover tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding 5-10 extra minutes if needed.

→ What can I serve alongside this dish?

A simple green salad, steamed green beans, or buttered peas complement the rich, creamy pie beautifully. Crusty bread is also perfect for soaking up any extra sauce.

→ How spicy is the curry flavor?

Very mild and aromatic rather than hot. The curry powder and turmeric add warmth and depth without heat. Adjust the curry powder amount to suit your taste preferences.