Curried Fish Pie with Potatoes (Printable Version)

Tender fish in creamy curry sauce with golden potato topping. A comforting British classic with aromatic spices.

# What You'll Need:

→ Fish

01 - 14.1 oz white fish fillets (cod or haddock), skinless and boneless, cut into chunks
02 - 5.3 oz smoked fish (smoked haddock), skinless and boneless, cut into chunks
03 - 3.5 oz cooked peeled shrimp

→ Vegetables & 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 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 - 28.2 oz potatoes, peeled and cut into chunks
17 - 2 tablespoons unsalted butter
18 - 1.7 fl oz milk
19 - Salt and pepper to taste

# Cooking Steps:

01 - Preheat the oven to 400°F.
02 - Boil the potatoes in salted water until tender, approximately 15 minutes. Drain thoroughly and mash with butter and milk, then season with salt and pepper. Set aside.
03 - While the 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 more, stirring constantly.
06 - Gradually whisk in milk and stock. Cook, stirring continuously, 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 the curried fish filling to a baking dish. Spread mashed potatoes evenly on top, roughing up the surface with a fork to encourage crispiness.
09 - Bake for 25 minutes, or until the topping is golden and crispy. Allow to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • It takes the familiar comfort of fish pie and wakes it up with curry spices that warm you from the inside out.
  • The contrast between crispy potato peaks and creamy, fragrant filling is the kind of texture you keep going back for.
  • It uses simple pantry spices to make everyday fish feel special without any fancy techniques.
  • Leftovers reheat beautifully, and sometimes taste even better the next day when the flavors have melded together.
02 -
  • Don't overcook the fish in the sauce or it will turn dry and flaky, just a few minutes of gentle simmering is enough.
  • Roughing up the potato topping with a fork isn't just for looks, those peaks catch the heat and turn gloriously crispy.
  • Let the pie rest after baking, it's tempting to dig in immediately but five minutes makes all the difference for clean servings.
03 -
  • Use a mix of smoked and fresh fish for depth, the smokiness adds a layer you can't get any other way.
  • Taste your curry powder before adding it, some brands are spicier than others and you can always add more but can't take it back.
  • Don't skip roughing up the potato topping, those crispy bits are the best part and worth the extra ten seconds with a fork.
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