Curried Fish Pie (Printable Version)

Tender fish in creamy curry sauce topped with golden, crispy potatoes - a comforting British classic with a twist.

# What You'll Need:

→ Fish

01 - 14 oz white fish fillets (cod or haddock), skinless and boneless, cut into chunks
02 - 5.3 oz smoked fish (smoked haddock), skinless and 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 fluid ounces whole milk
11 - 3.4 fluid ounces fish 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 pounds potatoes, peeled and cut into chunks
17 - 2 tablespoons unsalted butter
18 - 1.7 fluid ounces milk
19 - Salt and pepper to taste

# Method:

01 - Preheat oven to 400°F (200°C conventional or 180°C fan-assisted).
02 - Boil peeled and chunked 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 chopped onion, diced carrot, and minced garlic; sauté for 5 minutes until vegetables soften.
04 - Stir in curry powder and ground turmeric; cook 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 while stirring until sauce thickens and becomes smooth, approximately 4 to 5 minutes.
07 - Add white fish chunks, smoked fish chunks, and frozen peas. Simmer gently for 3 to 4 minutes, then remove from heat. Stir in shrimp, fresh parsley, salt, and pepper.
08 - Transfer curried fish filling to a baking dish. Spread mashed potato topping evenly over filling, then rough up the surface with a fork to create crispy edges.
09 - Bake for 25 minutes until topping turns golden and crispy. Allow to rest for 5 minutes before serving.

# Expert Suggestions:

01 -
  • It takes the cozy comfort of fish pie and wakes it up with warm spices that fill your kitchen with the most incredible aroma.
  • The smoked fish adds a depth you don't expect, playing beautifully against the gentle heat of the curry.
  • Leftovers reheat like a dream, and somehow taste even better the next day when the flavors have melded together.
02 -
  • Don't skip roughing up the potato topping with a fork; those textured peaks are what turn golden and crispy, giving you the contrast between creamy filling and crunchy top.
  • Add the shrimp at the very end off the heat, or they'll turn rubbery and tough from overcooking.
  • If your sauce looks too thick, whisk in a splash more milk; if it's too thin, let it simmer a bit longer before adding the fish.
03 -
  • Use a mixture of butter and a splash of cream in your mashed potatoes for an extra luxurious topping that crisps up even better.
  • If you want more heat, add a pinch of cayenne or a finely chopped green chili when you cook the onions.
  • Save your fish stock from poaching the fish if you're starting from raw; it adds incredible depth to the sauce.
Go Back