Curried Fish Pie (Printable version)

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

# What You'll Need:

→ Fish and Seafood

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 - 28.3 oz 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 Make:

01 - Preheat oven to 400°F (200°C conventional or 356°F fan).
02 - Boil potatoes in salted water until tender, approximately 15 minutes. Drain thoroughly and mash with butter and milk. Season with salt and pepper, then 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.
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 over top, roughing up surface with a fork to create crispy edges.
09 - Bake for 25 minutes until topping is golden and crispy. Allow to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • It takes the comfort of classic fish pie and wakes it up with just enough curry to make every bite interesting without overwhelming the delicate fish.
  • The crispy, fork-roughed potato topping becomes almost addictive, especially where the edges meet the dish and turn deep gold.
  • It uses simple pantry spices to transform everyday white fish into something that feels special enough for guests but easy enough for a weeknight.
02 -
  • Don't overcook the fish in the sauce or it will turn dry and stringy, just a few minutes of gentle simmering is all it needs.
  • Roughing up the mashed potato topping with a fork creates crispy peaks that are the best part of every serving.
  • Let the pie rest after baking or the filling will be too loose and soupy when you try to scoop it.
03 -
  • Taste your mashed potatoes before spreading them on top, they need enough salt to stand up to the flavorful filling beneath.
  • If the sauce feels too thick, whisk in a splash more milk or stock until it coats the fish without being gloopy.
  • Use a wide, shallow baking dish for maximum crispy potato surface area, because that's where all the magic happens.
Return