Pin It My neighbor knocked on the door one drizzly Thursday with a bag of smoked haddock she couldn't use before leaving town. I'd been craving something warm and filling, and that fish nudged me toward an old pie recipe I hadn't touched in years. A jar of curry powder sat at the back of my spice drawer, and on a whim, I stirred a spoonful into the sauce. The kitchen filled with a golden, fragrant steam that made me forget the gray sky outside.
I made this for my sister's birthday dinner last spring, and she scraped her plate so clean I thought she might lick it. She's the kind of person who orders the same thing at every restaurant, but she asked for the recipe before dessert even arrived. Now she texts me photos every time she bakes it, each one with a slightly different topping experiment.
Ingredients
- 400 g white fish fillets (cod or haddock): These mild, flaky fish hold their shape in the sauce and don't compete with the curry spices, so choose the freshest you can find or use frozen chunks thawed gently in the fridge.
- 150 g smoked fish: Smoked haddock adds a subtle smoky backbone to the pie that makes it taste like you've been cooking all day, even when you haven't.
- 100 g cooked, peeled shrimp: I toss these in at the very end so they stay tender and sweet instead of turning rubbery from too much heat.
- 1 medium onion, finely chopped: A good base for any sauce, and finely chopping it means it melts into the curry cream without any chunky surprises.
- 2 garlic cloves, minced: Fresh garlic wakes up the curry powder and gives the whole dish a lively, aromatic lift.
- 1 medium carrot, diced: It adds a hint of natural sweetness and a pop of color that breaks up the creamy beige of the sauce.
- 100 g frozen peas: Frozen peas are a lifesaver here, they go straight into the sauce without any prep and bring a burst of green freshness.
- 2 tbsp unsalted butter: This is the fat that starts your roux and gives the mashed potatoes their silky richness.
- 2 tbsp plain flour: It thickens the sauce into something spoonable and luxurious, coating every piece of fish perfectly.
- 400 ml whole milk: Whole milk creates a creamy, comforting sauce that doesn't feel heavy or greasy.
- 100 ml fish stock or vegetable stock: A splash of stock deepens the flavor and loosens the sauce just enough to keep it from being too thick.
- 1 tbsp mild curry powder: Mild curry powder brings warmth and a gentle spice without scaring anyone off, and it plays so well with the fish.
- 1 tsp ground turmeric: Turmeric adds that beautiful golden color and a slightly earthy note that makes the dish feel special.
- 1 tbsp fresh parsley, chopped: A handful of fresh parsley stirred in at the end brightens everything and cuts through the richness.
- Salt and pepper, to taste: Season as you go, tasting the sauce before you add the fish so you don't end up with a bland filling.
- 800 g potatoes, peeled and cut into chunks: Floury potatoes like Maris Piper mash smoothly and crisp up beautifully on top, so don't skimp on quality here.
- 50 ml milk (for mash): Just enough to loosen the mash without making it sloppy, so you can spread it easily over the fish.
Instructions
- Preheat and Prep:
- Set your oven to 200°C (180°C fan) so it's hot and ready when your pie is assembled. This high heat crisps the potato topping and bubbles the sauce underneath into something irresistible.
- Boil and Mash the Potatoes:
- Drop your peeled potato chunks into a big pot of salted boiling water and cook them for about 15 minutes until a knife slides through with no resistance. Drain them well, then mash with butter and milk until smooth, seasoning generously with salt and pepper before setting aside.
- Sauté the Aromatics:
- Melt butter in a saucepan over medium heat, then add the chopped onion, diced carrot, and minced garlic. Let them sizzle gently for about 5 minutes, stirring now and then, until the onion turns soft and translucent and the kitchen starts to smell sweet and savory.
- Bloom the Spices:
- Stir in the curry powder and turmeric, letting them cook for a full minute while you stir constantly. You'll know they're ready when the spices smell toasty and fragrant, not raw or dusty.
- Make the Roux:
- Sprinkle in the flour and stir it into the buttery vegetables, cooking for another minute to get rid of that raw flour taste. Keep stirring so nothing sticks or burns on the bottom of the pan.
- Build the Sauce:
- Gradually pour in the milk and stock, whisking constantly to avoid lumps. Keep cooking and stirring for about 4 to 5 minutes until the sauce thickens and coats the back of a spoon, smooth and glossy.
- Add the Fish and Peas:
- Gently fold in the white fish chunks, smoked fish, and frozen peas, then let everything simmer very gently for 3 to 4 minutes so the fish just starts to cook through. Remove the pan from the heat and stir in the cooked shrimp, chopped parsley, and a good pinch of salt and pepper.
- Assemble the Pie:
- Pour the curried fish filling into a baking dish, spreading it out evenly. Spoon the mashed potatoes over the top, then use a fork to rough up the surface into peaks and ridges that will crisp up beautifully in the oven.
- Bake Until Golden:
- Slide the dish into your preheated oven and bake for 25 minutes, or until the potato topping is golden brown and crispy at the edges. Let the pie rest for 5 minutes before serving so the filling settles and doesn't spill everywhere when you scoop it out.
Pin It The first time I served this, my partner took a bite and paused mid-chew with a look I couldn't read. Then he grinned and said it tasted like the fish and chips shop met his grandmother's curry night, and I realized that was exactly what I'd been going for without knowing it. Now it's the dish I make when I want comfort that feels a little bit adventurous.
Choosing Your Fish
I've made this pie with whatever fish counter scraps looked good that day, from thick cod loins to thin haddock tails. The key is mixing a mild white fish with something smoked so you get layers of flavor without overwhelming the curry spices. If you can't find smoked haddock, smoked mackerel works too, just flake it gently so it doesn't turn to mush.
Making It Your Own
Once you've made this a few times, it becomes a template you can riff on endlessly. I've stirred in handfuls of baby spinach, swapped the carrot for sweet potato, and even topped the whole thing with a mix of mashed potato and cheddar for extra richness. My friend adds a squeeze of lime juice to the sauce before baking, and I have to admit, it's brilliant.
Serving and Storing
This pie sits happily in the fridge for up to two days, covered tightly, and reheats like a dream in a low oven. I've even frozen individual portions in foil trays, which means a homemade dinner is always waiting when I don't feel like cooking from scratch.
- Serve it with a simple green salad dressed in lemon and olive oil to cut through the richness.
- A crisp Sauvignon Blanc or a cold lager pairs beautifully with the curry spices and creamy sauce.
- Leftovers make an excellent lunch the next day, especially if you crisp up the topping under the grill for a minute or two.
Pin It There's something deeply satisfying about pulling a golden, bubbling fish pie out of the oven and knowing you turned a few humble ingredients into something that makes people lean back in their chairs and sigh. I hope this one becomes a favorite in your kitchen too.
Recipe FAQs
- → Can I use different types of fish?
Yes, you can substitute cod or haddock with other white fish such as pollock, halibut, or sea bass. 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. Assemble the pie completely, cover with foil, and refrigerate for up to 24 hours. When ready to bake, allow it to come to room temperature for 20 minutes, then bake as directed, adding 5-10 extra minutes if needed.
- → How do I prevent the sauce from being too thick or thin?
The key is whisking the milk and stock gradually into the flour mixture. If too thick, add a splash more milk. If too thin, simmer for a few extra minutes to reduce and thicken naturally.
- → What can I serve alongside this dish?
A simple green salad, steamed green beans, or buttered peas complement the richness beautifully. Crusty bread is also wonderful for soaking up any extra sauce.
- → Can I freeze curried fish pie?
Yes, assemble the pie but don't bake it. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding an extra 10 minutes to the cooking time.
- → How can I make the potato topping extra crispy?
Rough up the surface with a fork to create peaks and valleys, brush lightly with melted butter, or add grated cheese on top. Baking at a slightly higher temperature for the last 5 minutes also helps achieve golden crispiness.