Curried Fish Pie

The smell hit me before I even opened the oven door: buttery potatoes crisping at the edges, curry mingling with brine and cream. My neighbor had dropped off fresh haddock that morning, and I'd been staring at it all afternoon, trying to decide what to do. Then I remembered my grandmother's fish pie, the one she made every Friday, and thought, what if I just added a little spice? That first forkful, golden and warm, with flakes of fish suspended in creamy, gently spiced sauce, became a new Friday tradition in my own kitchen.

I made this for a small dinner party once, worried the curry might be too bold for my father-in-law, who distrusts anything he calls fancy. He went quiet after his first bite, then asked for seconds before anyone else had finished their firsts. Later, as he scraped his plate clean, he admitted he'd never thought of curry and fish pie in the same sentence, but now he couldn't imagine them apart. That was the night this dish earned its permanent place in my repertoire.

Ingredients

• White fish fillets: Cod or haddock work beautifully because they hold their shape and flake tenderly without falling apart in the creamy sauce.
• Smoked fish: A little smoked haddock adds depth and a gentle smokiness that plays surprisingly well with the warm curry spices.
• Cooked peeled shrimp: They go in at the last minute to stay plump and sweet, not rubbery from overcooking.
• Onion, garlic, and carrot: The aromatic base that softens into the sauce, adding natural sweetness and body.
• Frozen peas: Bright, sweet pops of green that break up the richness and add a little textural contrast.
• Butter and flour: The foundation of the roux that thickens the sauce into something silky and luxurious.
• Whole milk and fish stock: Together they create a sauce that's creamy but not heavy, with just enough savory backbone.
• Mild curry powder and turmeric: These warm spices infuse the sauce with color and gentle heat without overpowering the delicate seafood.
• Fresh parsley: A handful stirred in at the end keeps everything tasting bright and fresh.
• Potatoes: Fluffy and buttery when mashed, they crisp beautifully on top and soak up the sauce underneath.

Instructions

Preheat and prep:

Get your oven to 200°C so it's ready when the filling is done. This also gives you time to gather your thoughts and ingredients without rushing.

Boil and mash the potatoes:

Cook the potato chunks in salted water until a knife slides through easily, then drain and mash with butter and milk until smooth and fluffy. Season well, because underseasoned mash is a sad topping.

Sauté the aromatics:

Melt butter in a saucepan and cook the onion, carrot, and garlic until they soften and smell sweet, about 5 minutes. This builds the flavor foundation for everything that follows.

Bloom the spices:

Stir in the curry powder and turmeric, letting them sizzle for a minute until the kitchen smells warm and toasty. This step wakes up the spices and makes them fragrant.

Make the roux:

Add the flour and stir constantly for a minute to cook out the raw taste. It should smell nutty and look like wet sand.

Build the sauce:

Whisk in the milk and stock gradually, stirring until the sauce thickens and turns glossy smooth. It should coat the back of a spoon without being gluey.

Add the fish and peas:

Gently fold in the white fish, smoked fish, and peas, letting them simmer just until the fish starts to flake. Remove from heat and stir in the shrimp and parsley so they stay tender.

Assemble the pie:

Pour the curried fish mixture into a baking dish and spread the mashed potatoes evenly over the top. Use a fork to rough up the surface, creating peaks and ridges that will crisp and brown.

Bake until golden:

Slide the dish into the oven and bake for 25 minutes, until the top is golden and the edges are bubbling. Let it rest for 5 minutes before serving so the filling settles and doesn't run everywhere.

Save

One cold Sunday, I brought this to a potluck where everyone else had made roasts and stews. I worried it might seem out of place, but by the end of the evening, the dish was scraped clean and three people had asked for the recipe. Someone said it reminded them of their childhood but also felt completely new, which is exactly what comfort food should do. It doesn't replace the original, it just adds another chapter.

Choosing Your Fish

Cod and haddock are my go-to choices because they're firm enough to hold their shape but still flake beautifully. If you can find smoked haddock, use it for that gentle smoky undertone, but smoked mackerel or even a bit of smoked salmon works in a pinch. Fresh fish is ideal, but good quality frozen fillets, properly thawed, are absolutely fine and sometimes more practical. Just make sure everything is skinless and boneless, because nobody wants to pick through their dinner.

Making It Your Own

This recipe is forgiving and loves a little improvisation. I've stirred in handfuls of spinach, swapped sweet potatoes for regular ones, and even added a layer of grated cheddar under the mash for extra richness. Some nights I use whatever vegetables are lurking in the fridge: diced bell pepper, corn, or green beans all work. The curry level can go up or down depending on your spice tolerance, just taste the sauce as you go and adjust.

Serving and Storing

This pie is wonderful straight from the oven, but it also reheats beautifully, making it perfect for meal prep or next-day lunches. I like to serve it with something sharp and green, like a simple arugula salad or steamed broccoli, to cut through the creamy richness. Leftovers keep in the fridge for up to three days, covered tightly, and can be reheated in the oven or microwave.

• Pair with a crisp white wine like Sauvignon Blanc or a light lager.
• If making ahead, assemble completely and refrigerate unbaked, then add 10 extra minutes to the baking time.
• Freeze individual portions for up to two months, defrost overnight, and reheat gently.

Save

Every time I pull this pie from the oven, I'm reminded that the best recipes aren't always the ones passed down unchanged. Sometimes they're the ones we dare to tinker with, the ones that become ours through small acts of curiosity and hunger.

Recipe FAQs

→ Can I use different types of fish?

Yes, you can substitute cod or haddock with pollock, sea bass, or any firm white fish. Just ensure the fish is skinless, boneless, and cut into even chunks for uniform cooking.

→ Can I make this ahead of time?

Absolutely. Assemble the pie completely, cover tightly, and refrigerate for up to 24 hours before baking. Add an extra 5-10 minutes to the baking time if cooking from cold.

→ How do I prevent the sauce from being too thick or thin?

The key is gradually whisking in the milk and stock while stirring constantly. If too thick, add a splash more milk. If too thin, simmer for an extra minute or two until it coats the back of a spoon.

→ Can I freeze curried fish pie?

Yes, freeze the assembled unbaked pie for up to 3 months. Defrost overnight in the refrigerator before baking as directed. You can also freeze leftovers for up to 1 month.

→ What can I serve alongside this dish?

A simple green salad, steamed broccoli, or buttered green beans complement the richness beautifully. Crusty bread is also excellent for soaking up any extra sauce.

→ How can I make the potato topping extra crispy?

Use a fork to create peaks and ridges on the mashed potato surface before baking. You can also brush lightly with melted butter or sprinkle grated cheese on top for added crispiness and flavor.