Curried Fish Pie (Printable)

Tender fish in creamy curry sauce, topped with golden, crispy potatoes. A British comfort food classic.

# What You'll Need:

→ Fish and Seafood

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

→ Curry 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 stock 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 - 1.8 lb potatoes, peeled and cut into chunks
17 - 2 tablespoons unsalted butter
18 - 1.7 fl oz milk
19 - Salt and pepper to taste

# How to Make It:

01 - Preheat the oven to 400°F.
02 - Boil potatoes in salted water for approximately 15 minutes until tender. Drain thoroughly, then mash with butter and milk. Season with salt and pepper. Set aside.
03 - While potatoes cook, heat butter in a 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, stirring constantly to combine with the butter and spices.
06 - Gradually whisk in milk and stock. Continue cooking and stirring until thickened and smooth, approximately 4 to 5 minutes.
07 - Add white fish, smoked fish, and peas. Simmer gently for 3 to 4 minutes, then remove from heat. Stir in shrimp, parsley, salt, and pepper.
08 - Transfer curried fish filling to a baking dish. Spread mashed potatoes evenly over the filling, using a fork to create a textured surface for extra crispiness.
09 - Bake for 25 minutes until the topping is golden and crispy. Allow to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • It turns leftover or freezer fish into something that feels like a proper dinner party dish without any fuss.
  • The curry spices add warmth without overpowering the delicate sweetness of the fish and shrimp.
  • That crispy, ridged potato topping soaks up all the creamy sauce underneath, giving you the best bite every time.
  • It reheats beautifully the next day, which means lunch is already sorted.
02 -
  • Don't overcook the fish in the sauce, it will finish cooking in the oven and you want it tender and flaky, not dry and rubbery.
  • Roughing up the mashed potato topping with a fork is essential for those crispy, golden peaks that make this pie so satisfying to eat.
  • If your sauce looks too thick before baking, whisk in a splash more stock or milk so it stays creamy and doesn't turn gluey in the oven.
03 -
  • If you want an extra-crispy topping, dot the mashed potatoes with a few small knobs of butter before baking.
  • Taste your curry powder before adding it, some brands are much spicier than others, and you can always add more but you can't take it out.
  • Let the pie rest after baking, it's tempting to dive straight in, but those few minutes let the filling thicken up so it doesn't run all over the plate.
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