Curried Fish Pie (Print Version)

Tender fish in creamy curry sauce topped with golden, crispy mashed potatoes for ultimate comfort.

# What You Need:

→ Fish

01 - 14 oz white fish fillets (cod or haddock), skinless, boneless, cut into chunks
02 - 5.3 oz smoked fish (smoked haddock), skinless, boneless, cut into chunks
03 - 3.5 oz cooked peeled shrimp

→ Vegetables & Aromatics

04 - 1 medium onion, finely chopped
05 - 2 garlic cloves, minced
06 - 1 medium carrot, diced
07 - 3.5 oz frozen peas

→ Sauce

08 - 2 tablespoons unsalted butter
09 - 2 tablespoons plain flour
10 - 13.5 fl oz whole milk
11 - 3.4 fl oz fish stock or vegetable stock
12 - 1 tablespoon mild curry powder
13 - 1 teaspoon ground turmeric
14 - 1 tablespoon fresh parsley, chopped
15 - Salt and pepper to taste

→ Potato Topping

16 - 1.75 lb potatoes, peeled and cut into chunks
17 - 2 tablespoons unsalted butter
18 - 1.7 fl oz milk
19 - Salt and pepper to taste

# Directions:

01 - Preheat the oven to 400°F (200°C conventional or 180°C fan-assisted).
02 - Boil potatoes in salted water until tender, approximately 15 minutes. Drain thoroughly, mash with butter and milk, then season with salt and pepper. Set aside.
03 - While potatoes cook, heat butter in a saucepan over medium heat. Add onion, carrot, and garlic; sauté for 5 minutes until softened.
04 - Stir in curry powder and turmeric; cook for 1 minute until fragrant.
05 - Add flour and cook for 1 minute, stirring constantly to combine.
06 - Gradually whisk in milk and stock. Cook, stirring frequently, until thickened and smooth, approximately 4-5 minutes.
07 - Add white fish, smoked fish, and peas. Simmer gently for 3-4 minutes, then remove from heat. Stir in shrimp, parsley, salt, and pepper.
08 - Transfer curried fish filling to a baking dish. Spread mashed potatoes evenly on top, roughing up the surface with a fork to promote crispiness.
09 - Bake for 25 minutes until topping is golden and crispy. Allow to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • It transforms humble ingredients into something that feels special enough for guests but easy enough for a Tuesday night.
  • The curry spices add warmth without overpowering the delicate fish, creating layers of flavor that surprise with every forkful.
  • That crispy potato topping with its ridges and golden peaks is reason enough to make this on repeat.
02 -
  • Don't overcook the fish in the sauce or it will turn rubbery, just a gentle simmer until it's barely opaque is perfect.
  • Roughing up the potato topping with a fork creates ridges that crisp up in the oven, turning simple mash into something irresistible.
03 -
  • Use a mix of smoked and fresh fish for depth of flavor, the smokiness adds a layer you just can't get from fresh fish alone.
  • Let the pie rest for 5 minutes after baking so the filling sets slightly and doesn't run all over the plate when you serve it.
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