Curried Fish Pie (Printer-Friendly)

Tender fish in creamy curry sauce topped with golden, crispy potatoes for a comforting British-inspired meal.

# What You Need:

→ Fish

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 fluid ounces whole milk
11 - 3.4 fluid ounces fish 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 fluid ounces milk
19 - Salt and pepper to taste

# Directions:

01 - Preheat oven to 400°F (200°C conventional or 356°F for fan-assisted)
02 - Boil potatoes in salted water until tender, approximately 15 minutes. Drain thoroughly, mash with butter and milk, season with salt and pepper. Set aside.
03 - While potatoes cook, heat butter in 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 while stirring constantly to form a smooth paste.
06 - Gradually whisk in milk and stock. Cook while stirring continuously 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 baking dish. Spread mashed potatoes evenly on top, using a fork to rough up the surface for enhanced crispiness.
09 - Bake for 25 minutes until topping is golden and crispy. Allow to rest for 5 minutes before serving.

# Expert Suggestions:

01 -
  • It brings the cozy tradition of British fish pie together with aromatic spices that wake up every bite without overwhelming the delicate fish.
  • The crispy potato topping contrasts beautifully with the creamy, savory filling, making every forkful satisfying.
  • It uses pantry staples and freezer friendly fish, so you can pull this together on a weeknight without a special trip to the store.
02 -
  • Dont overcook the fish in the sauce, it will finish cooking in the oven and you want it tender, not rubbery.
  • Roughing up the mashed potato topping with a fork is essential for crispy peaks, smooth mash will stay soft and pale.
  • Let the pie rest after baking or the filling will be too runny and spill everywhere when you serve it.
03 -
  • Use a piping bag to add the mashed potatoes if you want a fancy swirl pattern that crisps up beautifully in the oven.
  • If your sauce looks too thick, whisk in a splash more stock or milk before adding the fish.
  • Let the roux cook fully before adding liquid, or your sauce will taste floury and dull.
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