Curried Fish Pie (Printable)

Tender fish in curry-infused cream sauce with golden potato topping. British comfort food at its finest.

# 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 and 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 all-purpose 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 - 1.76 lb potatoes, peeled and cut into chunks
17 - 2 tablespoons unsalted butter
18 - 1.7 fl oz milk
19 - Salt and pepper to taste

# How-To Steps:

01 - Preheat oven to 400°F (200°C) for standard convection or 356°F for fan-assisted convection.
02 - Boil potatoes in salted water until tender, approximately 15 minutes. Drain thoroughly, then mash with butter and milk. Season with salt and pepper, then set aside.
03 - While potatoes cook, melt butter in a saucepan over medium heat. Add onion, carrot, and garlic; sauté for 5 minutes until vegetables soften.
04 - Stir in curry powder and turmeric, cooking for 1 minute until fragrant.
05 - Add flour and cook for 1 minute, stirring constantly to avoid lumps.
06 - Gradually whisk in milk and stock. Cook, stirring continuously, 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 baking dish. Spread mashed potatoes evenly over filling, using a fork to rough up the surface for enhanced crispness.
09 - Bake for 25 minutes until topping is golden and crispy. Allow to rest for 5 minutes before serving.

# Expert Suggestions:

01 -
  • It takes the coziness of classic fish pie and wakes it up with a gentle, aromatic curry that never overpowers the delicate fish.
  • The crispy potato topping gives way to a creamy, spiced filling that makes every forkful interesting.
  • Its a brilliant way to use up different fish scraps and turn them into something that feels special without any fuss.
02 -
  • Dont overcook the fish in the sauce or itll turn dry and rubbery when it bakes, just a gentle simmer until barely opaque is perfect.
  • Roughing up the potato topping with a fork is the secret to getting those crispy, golden bits everyone loves.
  • Let the pie rest after baking or the filling will be too loose and runny when you try to serve it.
03 -
  • Use a mix of fish textures, the flakiness of white fish, the richness of smoked, and the snap of shrimp, to keep every bite interesting.
  • Taste your curry powder first because some are much spicier than others, and you want warmth, not heat, in this dish.
  • If the mash feels too stiff to spread, loosen it with a splash more milk so it covers the filling easily without tearing.
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