Curried Fish Pie

The kitchen was cold that November evening, rain tapping against the window, and I wanted something that would fill the house with warmth. I pulled out a bag of white fish from the freezer and stared at the spice drawer, wondering if I could marry the comfort of a fish pie with the gentle heat of curry powder. It worked better than I imagined. The golden crust, the fragrant filling, it turned a gray day into something I still crave when the weather turns.

I made this for friends who claimed they didnt like curry, and they went back for seconds without realizing what had won them over. The turmeric gave the sauce a sunny color, and the mild curry powder added depth rather than fire. One of them asked for the recipe before she even finished her plate, and I knew I had something worth keeping.

Ingredients

• White fish fillets (400 g, cod or haddock): These mild, flaky fish form the heart of the pie and hold up beautifully to gentle simmering without falling apart.
• Smoked fish (150 g, smoked haddock): This adds a subtle smokiness that makes the dish feel layered and complex, balancing the sweetness of the curry spices.
• Cooked peeled shrimp (100 g): Stirred in at the end to stay tender, they bring little bursts of sweetness throughout the filling.
• Onion (1 medium, finely chopped): The foundation of the sauce, softened slowly to build a sweet, savory base.
• Garlic cloves (2, minced): A must for depth, and it marries beautifully with the warm spices.
• Carrot (1 medium, diced): It adds a touch of sweetness and a pop of color that makes the filling feel complete.
• Frozen peas (100 g): They break up the richness and add little bright green gems that kids and adults both love.
• Unsalted butter (2 tbsp for sauce, 2 tbsp for potatoes): Essential for building a silky roux and making the mash luxurious.
• Plain flour (2 tbsp): This thickens the sauce into a velvety blanket that clings to every piece of fish.
• Whole milk (400 ml for sauce, 50 ml for mash): It creates a creamy, comforting base that softens the spices and binds everything together.
• Fish stock or vegetable stock (100 ml): This deepens the savory notes and keeps the sauce from feeling too heavy.
• Mild curry powder (1 tbsp): The star spice, it brings warmth and aroma without any aggressive heat.
• Ground turmeric (1 tsp): It gives the sauce that beautiful golden hue and an earthy undertone.
• Fresh parsley (1 tbsp, chopped): Stirred in at the end, it adds a fresh, herbal lift that brightens the whole dish.
• Potatoes (800 g, peeled and chunked): Mashed until fluffy and spread on top, they crisp up into a golden crown in the oven.
• Salt and pepper: Season every layer, from the mash to the filling, and taste as you go.

Instructions

Preheat and prep:

Set your oven to 200°C (180°C fan) and get your baking dish ready. This ensures everything is hot and ready when your filling is done.

Make the mash:

Boil the potatoes in salted water until a fork slides through easily, about 15 minutes, then drain and mash with butter, milk, salt, and pepper until smooth and creamy. Set aside while you build the filling.

Soften the aromatics:

Melt butter in a saucepan over medium heat, then add onion, carrot, and garlic, stirring occasionally until softened and fragrant, about 5 minutes. The kitchen will start to smell like home.

Bloom the spices:

Stir in the curry powder and turmeric, cooking for about a minute until the spices release their aroma and deepen in color. This step is where the magic starts.

Build the roux:

Add the flour and stir constantly for a minute, letting it cook out the raw taste. You want a thick, golden paste that will thicken your sauce beautifully.

Create the sauce:

Gradually whisk in the milk and stock, stirring continuously to avoid lumps, and cook until the sauce thickens and coats the back of a spoon, about 4 to 5 minutes. It should be silky and smooth.

Add the fish and peas:

Gently fold in the white fish, smoked fish, and peas, simmering for 3 to 4 minutes until the fish is just cooked through. Remove from heat and stir in the shrimp, parsley, salt, and pepper.

Assemble the pie:

Pour the curried fish filling into your baking dish and spread the mashed potatoes evenly over the top, using a fork to rough up the surface for extra crispy bits. Those little peaks will turn golden and crunchy.

Bake until golden:

Slide the dish into the oven and bake for 25 minutes, or until the top is golden and crispy at the edges. Let it rest for 5 minutes before serving so the filling can settle.

Save

There was a Sunday when I served this to my dad, who grew up on plain fish pie and wasnt sure about the curry twist. He took a cautious first bite, then another, then scraped his plate clean and asked if there was more. That moment, watching him enjoy something familiar made new, reminded me why I love cooking.

Choosing Your Fish

I learned early on that the mix of white and smoked fish is what makes this pie sing. The white fish keeps things mild and flaky, while the smoked haddock adds a subtle richness that you taste in every spoonful. If smoked fish isnt available, you can use all white fish and add a pinch of smoked paprika to the sauce for a hint of that flavor. Frozen fish works perfectly here, just thaw it gently in the fridge overnight and pat it dry before adding it to the pan.

Making It Your Own

This recipe is forgiving and loves a little improvisation. I once stirred a handful of baby spinach into the filling just before baking, and it added color and a slight earthiness that balanced the richness. A friend of mine swaps half the potatoes for sweet potatoes, which brings a gentle sweetness that plays beautifully with the curry. You can also add grated cheddar to the mash for a golden, cheesy crust that makes everyone lean in a little closer.

Serving and Storing

This pie is best served hot, straight from the oven, with a simple green salad or steamed greens on the side. Leftovers keep well in the fridge for up to two days, and they reheat beautifully in the oven at 180°C until warmed through and the top crisps up again. You can also freeze the assembled, unbaked pie for up to a month, just cover it tightly and bake from frozen, adding an extra 15 minutes to the cooking time.

• Pair it with a crisp Sauvignon Blanc or a light lager to cut through the richness.
• If youre feeding a crowd, double the recipe and use a larger baking dish.
• Taste the filling before you assemble and adjust the seasoning, it should be bold enough to stand up to the mash.

Save

This pie has become my answer to cold evenings and hungry faces around the table. It feels like a hug in a dish, and every time I pull it from the oven, golden and bubbling, I remember why simple, honest food is always worth the effort.

Recipe FAQs

→ Can I use different types of fish?

Yes, you can substitute cod or haddock with any firm white fish like pollock, hake, or tilapia. The smoked fish adds depth, but you can use all fresh fish if preferred, though the flavor will be milder.

→ Can I make this ahead of time?

Absolutely. Prepare the filling and mashed potatoes separately, then assemble in the baking dish. Cover and refrigerate for up to 24 hours. Add 10 minutes to the baking time if cooking from cold.

→ 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 with melted butter or sprinkle grated cheese on top for added crispiness and flavor.

→ Can I freeze curried fish pie?

Yes, assemble the pie completely but do not bake. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding a few extra minutes if needed.

→ What can I serve alongside this dish?

A simple green salad, steamed green beans, or roasted vegetables pair beautifully. Crusty bread is also excellent for soaking up the creamy curry sauce.

→ How spicy is this dish?

The mild curry powder and turmeric provide warmth and aromatic flavor rather than heat. It's family-friendly and not spicy. For more heat, add a pinch of cayenne pepper or chili flakes to the sauce.