Curried Fish Pie (Printable Version)

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

# What You Need:

→ Fish & Seafood

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 & 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 or vegetable stock
12 - 1 tablespoon mild curry powder
13 - 1 teaspoon ground turmeric
14 - 1 tablespoon fresh parsley, chopped
15 - Salt and black pepper to taste

→ Potato Topping

16 - 1.75 lb potatoes, peeled and cut into chunks
17 - 2 tablespoons unsalted butter
18 - 1.7 fl oz milk
19 - Salt and black pepper to taste

# How to Make It:

01 - Preheat oven to 400°F (200°C conventional or 356°F fan-assisted).
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 - Heat butter in saucepan over medium heat. Add onion, carrot, and garlic; sauté for 5 minutes until vegetables soften.
04 - Stir in curry powder and turmeric; cook for 1 minute until fragrant.
05 - Add flour and cook for 1 minute, stirring constantly to combine with butter and spices.
06 - Gradually whisk in milk and stock. Cook, stirring constantly, until thickened and smooth, approximately 4-5 minutes.
07 - Add white fish, smoked fish, and peas. Simmer gently for 3-4 minutes until fish begins to cook through. Remove from heat and stir in shrimp, parsley, salt, and pepper.
08 - Transfer curried fish mixture to baking dish. Spread mashed potatoes evenly over top, creating texture with fork for enhanced crispiness.
09 - Bake for 25 minutes until topping becomes golden and crispy. Allow to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • It turns ordinary weeknight fish into something special without any fuss or fancy techniques.
  • The curry spices add warmth and depth without overwhelming the delicate sweetness of the seafood.
  • That golden, craggy potato topping gets so crispy in the oven you will fight over the corner pieces.
  • It reheats beautifully, which means leftovers for lunch taste just as good as the first serving.
02 -
  • Do not overcook the fish in the sauce or it will turn dry and flaky instead of tender and succulent, just a few minutes of gentle simmering is all it needs.
  • Roughing up the potato topping with a fork is not just for looks, those little peaks catch the heat and turn golden and crispy, adding texture to every bite.
  • Let the pie rest after baking or the filling will be too loose and runny, five minutes makes all the difference.
03 -
  • Taste your sauce before adding the fish and adjust the seasoning then, because once the fish goes in it is harder to fix.
  • If your mashed potatoes are too stiff, loosen them with a splash more milk so they spread easily over the filling.
  • Use a shallow baking dish rather than a deep one for a better ratio of crispy topping to creamy filling.
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