Curried Fish Pie (Printable Version)

Tender fish in creamy curry sauce topped with golden, crispy mashed potatoes for ultimate comfort.

# What You'll 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 & 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 - 1.7 cups 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 - 1.76 lb potatoes, peeled and cut into chunks
17 - 2 tablespoons unsalted butter
18 - 3.4 fl oz milk
19 - Salt and pepper to taste

# How to Make It:

01 - Preheat the oven to 400°F (180°C fan).
02 - Boil the potatoes in salted water until tender, approximately 15 minutes. Drain thoroughly, mash with butter and milk, then 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.
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 for enhanced crispiness.
09 - Bake for 25 minutes, or until the topping is golden and crispy. Allow to rest for 5 minutes before serving.

# Expert Tips:

01 -
  • It turns everyday white fish into something golden and deeply comforting without any fuss.
  • The curry spices add just enough warmth to make you forget you're eating vegetables.
  • That crispy potato top is the kind of texture you fight over at the table.
02 -
  • Don't overcook the fish in the sauce or it'll turn tough and dry when it bakes.
  • Roughing up the potato topping with a fork creates peaks that crisp beautifully and give you those irresistible crunchy bits.
03 -
  • Use a mix of smoked and fresh fish for layers of flavor that make each bite interesting.
  • Always taste your mash before topping the pie, it should be well seasoned on its own.
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