Curried Fish Pie with Potatoes

The smell of curry powder blooming in butter stopped me mid-chop one rainy Tuesday. I was trying to rescue leftover fish from the fridge, and suddenly I remembered my grandmother's fish pie, but warmer, spicier, less predictable. That first forkful, with its golden potato crust giving way to tender, curry-laced fish, felt like I'd stumbled onto something that shouldn't work but absolutely did. I've been making it ever since, whenever the weather turns grey or I need something that feels like a hug in a dish.

I made this for friends who claimed they didn't like fish pie, and watched them scrape their plates clean without a word. One of them asked if I'd used expensive ingredients, and I had to laugh because it was just supermarket cod and a teaspoon of turmeric. Sometimes the best meals aren't about what costs the most, but what makes sense together in the pan. This one just works, every single time, no matter who I'm feeding.

Ingredients

• White fish fillets (400 g): Cod or haddock hold their shape beautifully in the sauce without falling apart, and their mild flavor lets the curry spices shine through.
• Smoked fish (150 g): Smoked haddock adds a depth and slight saltiness that makes the whole dish taste more complex than the effort suggests.
• Cooked peeled shrimp (100 g): Stir these in at the very end so they stay tender and don't turn rubbery from overcooking.
• Onion (1 medium): Finely chopped onion melts into the sauce and adds natural sweetness that balances the curry powder.
• Garlic cloves (2): Minced garlic brings a gentle warmth that ties the aromatics together without overpowering the fish.
• Carrot (1 medium): Diced carrot adds a touch of sweetness and a pop of color in every spoonful.
• Frozen peas (100 g): No need to thaw them, they cook perfectly in the sauce and bring a little burst of freshness.
• Unsalted butter (2 tbsp for sauce, 2 tbsp for potatoes): Butter is the base of both the roux and the mash, giving everything a silky richness.
• Plain flour (2 tbsp): This thickens the sauce into a creamy coating that clings to every piece of fish.
• Whole milk (400 ml for sauce, 50 ml for potatoes): Whole milk makes the sauce luxurious without needing cream, and keeps the mash smooth and fluffy.
• Fish stock or vegetable stock (100 ml): A little stock deepens the savory backbone of the sauce and keeps it from feeling too heavy.
• Mild curry powder (1 tbsp): This is the heart of the twist, warm and aromatic without any aggressive heat.
• Ground turmeric (1 tsp): Turmeric adds a golden glow to the sauce and a subtle earthiness that rounds out the curry flavor.
• Fresh parsley (1 tbsp): Chopped parsley at the end brightens everything up and cuts through the richness.
• Potatoes (800 g): Fluffy potatoes mash beautifully and crisp up on top, creating that irresistible golden crust.
• Salt and pepper: Season every layer, the potatoes, the sauce, and taste before baking to get it just right.

Instructions

Preheat and Prep:

Set your oven to 200°C (180°C fan) so it's ready when your pie is assembled. This high heat will give you that crispy, golden top you're after.

Cook the Potatoes:

Boil peeled potato chunks in salted water for about 15 minutes until a fork slides through easily, then drain well. Mash with butter and milk until smooth, season generously, and set aside while you build the filling.

Soften the Aromatics:

Melt butter in a saucepan over medium heat and add onion, carrot, and garlic, stirring for 5 minutes until everything softens and smells sweet. This base is where all the flavor starts.

Bloom the Spices:

Stir in curry powder and turmeric, letting them sizzle for a full minute until the kitchen smells warm and fragrant. Don't rush this, the spices need that heat to wake up.

Build the Roux:

Add flour and stir constantly for a minute, coating the vegetables and creating a base that will thicken your sauce. It should smell toasty but not burn.

Make the Sauce:

Gradually whisk in milk and stock, stirring constantly to avoid lumps, and cook for 4 to 5 minutes until the sauce thickens and coats the back of a spoon. It should be creamy and smooth, with no raw flour taste.

Poach the Fish:

Add white fish, smoked fish, and peas to the sauce and simmer gently for 3 to 4 minutes until the fish is just cooked through. Remove from heat, stir in shrimp, parsley, salt, and pepper, being careful not to break up the fish too much.

Assemble the Pie:

Transfer the curried fish filling into a baking dish and spread the mashed potatoes evenly on top. Use a fork to rough up the surface, creating peaks and ridges that will crisp up beautifully in the oven.

Bake Until Golden:

Bake for 25 minutes until the potato topping is golden and crispy at the edges. Let it rest for 5 minutes before serving so the filling settles and doesn't spill everywhere when you scoop it out.

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The first time I served this, my partner looked at me skeptically and said curry and fish pie didn't belong together. By the second helping, he'd stopped talking altogether and just nodded appreciatively between bites. Sometimes the best recipes are the ones that make people forget their opinions and just enjoy what's in front of them. This pie does that every time, turning skeptics into seconds.

Making It Your Own

I've stirred handfuls of grated cheddar into the mashed potatoes when I'm feeling indulgent, and the cheese melts into golden, savory pockets that make every bite richer. Sweet potatoes work beautifully in place of regular ones, adding a slight sweetness that plays nicely with the curry spices. A handful of spinach folded into the filling at the last minute adds color and a little earthiness without changing the heart of the dish. The beauty of this pie is that it's forgiving, welcoming whatever you have on hand or whatever sounds good in the moment.

Storing and Reheating

Leftovers keep well in the fridge for up to two days, covered tightly so the potatoes don't dry out. Reheat individual portions in the oven at 180°C for 15 minutes to bring back that crispy top, or use the microwave if you're in a hurry and don't mind a softer texture. I've even frozen unbaked portions, wrapping them tightly and baking from frozen with an extra 10 minutes in the oven. It's one of those meals that actually benefits from a little rest, the flavors deepen and meld overnight in a way that makes day-two pie even better than day-one.

Pairing and Serving

A crisp green salad with a sharp vinaigrette cuts through the richness and adds a fresh contrast that keeps each bite interesting. I love serving this with a chilled Sauvignon Blanc, the acidity and citrus notes lift the curry spices and complement the fish without competing. Sometimes I'll add a dollop of mango chutney on the side for people who like a little sweetness with their savory, and it always disappears faster than I expect.

• Serve with steamed green beans or tenderstem broccoli for a simple, elegant side.
• A wedge of lemon on each plate brightens the whole dish and adds a fresh zing.
• Crusty bread is perfect for mopping up every last bit of that creamy, spiced sauce.

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This pie has become my answer to grey evenings and unexpected guests, the kind of dish that feels special without demanding perfection. I hope it finds a place in your kitchen the way it has in mine, warm and welcoming and just a little bit different.

Recipe FAQs

→ Can I use different types of fish?

Yes, you can use any firm white fish such as cod, haddock, pollock, or even salmon. The combination of white and smoked fish adds depth, but feel free to adjust based on preference and availability.

→ How do I make the potato topping extra crispy?

After spreading the mashed potatoes on top, use a fork to create ridges and peaks on the surface. Brush lightly with melted butter or drizzle with olive oil before baking for maximum crispiness.

→ Can I prepare this dish 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 minutes if needed.

→ What can I serve alongside this dish?

A simple green salad, steamed green beans, or buttered peas work beautifully. For a heartier meal, serve with crusty bread to soak up the creamy sauce.

→ Is the curry flavor very strong?

No, the curry is mild and aromatic rather than spicy. The turmeric and curry powder add warmth and depth without overwhelming the delicate fish flavors. Adjust the spices to your taste preference.

→ Can I freeze leftovers?

Yes, this pie freezes well for up to 3 months. Cool completely, wrap tightly, and freeze. Thaw overnight in the refrigerator and reheat in the oven at 180°C until piping hot throughout.