Save on Pinterest The smell of curry powder blooming in butter stopped me mid-chop one rainy Tuesday. I had leftover fish from the market and a craving for something warming, something that tasted like comfort with a little adventure stirred in. That evening, I pulled together what would become my favorite version of fish pie, the kind that makes you forget the grey skies outside. The crispy potato topping crackled under my fork, and the creamy, gently spiced filling tasted like a hug from the inside out.
I made this for friends who claimed they did not like fish pie, mostly because they had only ever had the bland, school canteen kind. Watching their faces change after the first bite, from polite skepticism to genuine surprise, made me unreasonably proud. We finished the entire dish that night, scraping the corners of the baking dish with our forks. One of them still texts me every few months asking if I remember that curried fish thing.
Ingredients
- White fish fillets: Cod or haddock work beautifully because they hold their shape and have a mild sweetness that loves the curry spices, just make sure they are boneless so no one has to pick through their dinner.
- Smoked fish: This is where the magic happens, the smoky depth cuts through the cream and makes the whole dish taste more complex than the effort you put in.
- Cooked peeled shrimp: They go in at the very end so they stay tender and sweet, not rubbery or sad.
- Onion and garlic: The foundation of the sauce, softened slowly so they melt into the background and add sweetness without sharpness.
- Carrot and frozen peas: They add little pops of color and sweetness, plus they make you feel like you are eating vegetables even though this is pure comfort food.
- Butter and plain flour: The base of your roux, which thickens the sauce into something silky and luscious that clings to every chunk of fish.
- Whole milk and fish stock: Together they create a creamy sauce that is rich but not heavy, with just enough savoriness to balance the spices.
- Mild curry powder and turmeric: These warm spices transform the dish from classic to something a little unexpected, turmeric adds that gorgeous golden color too.
- Fresh parsley: A handful at the end brightens everything up and makes it taste fresher and more alive.
- Potatoes: Fluffy mashed potatoes become the crispy, golden crown of this pie, use starchy ones like Maris Piper or Russet for the fluffiest mash.
Instructions
- Get the oven ready and start the potatoes:
- Preheat your oven to 200°C and get the potatoes boiling in well salted water. They will take about 15 minutes to become tender enough to mash, so you can build the filling while they bubble away.
- Build the aromatic base:
- Melt butter in a saucepan and add the onion, carrot, and garlic, letting them soften and sweeten over medium heat for about 5 minutes. The kitchen will start to smell like the beginning of something good.
- Bloom the spices:
- Stir in the curry powder and turmeric, cooking for just a minute until the spices smell toasty and fragrant. This step wakes up the spices and makes them taste deeper and more rounded.
- Make the roux:
- Add the flour and stir constantly for a minute, cooking out the raw flour taste. It will look a bit clumpy and pale, but that is exactly what you want.
- Create the creamy sauce:
- Gradually whisk in the milk and stock, stirring constantly so no lumps form. Keep cooking and stirring until the sauce thickens and turns smooth and glossy, about 4 to 5 minutes.
- Simmer the fish gently:
- Add the white fish, smoked fish, and peas, letting everything simmer gently for 3 to 4 minutes until the fish is just cooked through. Remove from heat and stir in the shrimp, parsley, salt, and pepper so the shrimp stay tender.
- Mash the potatoes:
- Drain the cooked potatoes and mash them with butter and milk until smooth and fluffy. Season well with salt and pepper, tasting as you go.
- Assemble the pie:
- Pour the curried fish filling into a baking dish and spread the mashed potatoes evenly over the top. Use a fork to rough up the surface, creating peaks and valleys that will crisp up beautifully in the oven.
- Bake until golden:
- Slide the dish into the oven and bake for 25 minutes, until the topping is golden brown and crispy at the edges. Let it rest for 5 minutes before serving so the filling settles and does not spill everywhere when you scoop it out.
Save on Pinterest There is something about serving a big, bubbling fish pie straight from the oven that makes dinner feel like an occasion. The way everyone leans in when you bring it to the table, the steam rising, the crispy top crackling under the spoon, it turns a simple meal into a moment. I have served this on birthdays, after long days, and on quiet Sunday evenings when I just wanted something soul satisfying.
Making It Your Own
This recipe loves a little tinkering. I have stirred a handful of grated mature cheddar into the mashed potatoes for extra richness, and I have swapped half the potatoes for sweet potatoes when I wanted a hint of sweetness against the curry spices. A handful of spinach folded into the filling adds color and a bit of earthiness, and if you like heat, a pinch of chili flakes in the sauce will give it a gentle kick.
Choosing Your Fish
The combination of white fish and smoked fish is key to the flavor here. The white fish stays mild and tender, while the smoked fish adds a savory, almost bacony depth that makes the whole dish more interesting. If you cannot find smoked haddock, smoked mackerel works too, just flake it gently and use a little less because it is stronger. Fresh fish is always better than frozen if you can get it, but frozen works fine as long as you thaw it completely and pat it dry.
Serving and Storing
This pie is a complete meal on its own, but a simple green salad or steamed green beans on the side cuts through the richness nicely. Leftovers keep well in the fridge for up to two days, and they reheat beautifully in the oven, just cover with foil so the top does not burn. I have even frozen individual portions and baked them straight from frozen, adding an extra 10 minutes to the baking time.
- Pair it with a crisp white wine like Sauvignon Blanc or a light lager if you prefer beer.
- For a crowd, double the recipe and use a larger baking dish, it scales up perfectly.
- If you are short on time, use store bought mashed potatoes for the topping, no judgment here.
Save on Pinterest This curried fish pie has become one of those recipes I turn to when I want comfort with a little personality. I hope it becomes one of yours too.
Recipe Questions & Answers
- → Can I use different types of fish?
Yes, you can substitute cod or haddock with other white fish like pollock, tilapia, or sea bass. Just ensure the fish is firm enough to hold its shape during cooking.
- → How do I make the potato topping extra crispy?
Rough up the surface of the mashed potatoes with a fork before baking to create peaks and valleys. You can also brush the top with melted butter or sprinkle with grated cheese for added crispiness.
- → Can I prepare this dish in advance?
Yes, assemble the pie completely, cover, and refrigerate for up to 24 hours before baking. Add an extra 10 minutes to the baking time if cooking from cold.
- → What can I serve alongside this dish?
Serve with steamed green beans, garden peas, or a fresh green salad. Crusty bread also pairs wonderfully to soak up the creamy curry sauce.
- → Can I freeze leftover fish pie?
Yes, freeze portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven at 180°C until piping hot throughout.
- → How spicy is this curry fish pie?
This version uses mild curry powder, making it gently spiced rather than hot. Adjust the curry powder amount to suit your taste, or add a pinch of cayenne for extra heat.