Curried Fish Pie with Potatoes (Printable)

British fish pie with curry-spiced sauce and crispy potato topping. Comfort food with a warming twist.

# What You’ll Need:

→ Fish and Seafood

01 - 14 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 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 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

# How-To Steps:

01 - Preheat oven to 400°F (200°C conventional or 180°C fan).
02 - Bring a large pot of salted water to boil. Add potato chunks and cook until tender, approximately 15 minutes. Drain thoroughly.
03 - Transfer drained potatoes to a bowl. Mash with 2 tablespoons butter and 1.7 fl oz milk. Season with salt and pepper. Set aside.
04 - Heat 2 tablespoons butter in a saucepan over medium heat. Add chopped onion, diced carrot, and minced garlic. Sauté for 5 minutes until vegetables soften.
05 - Stir in curry powder and ground turmeric. Cook for 1 minute until fragrant and the spices release their oils.
06 - Add all-purpose flour and cook for 1 minute, stirring continuously to form a paste base.
07 - Gradually whisk in the milk and stock, stirring constantly. Cook until thickened and smooth, approximately 4-5 minutes.
08 - Add white fish chunks, smoked fish chunks, and frozen peas to the sauce. Simmer gently for 3-4 minutes without breaking up the fish.
09 - Remove saucepan from heat. Gently fold in cooked shrimp, fresh parsley, salt, and pepper. Taste and adjust seasoning as needed.
10 - Transfer curried fish filling to a baking dish. Spread mashed potatoes evenly over the top, then roughen the surface with a fork to create texture for crisping.
11 - Place in preheated oven and bake for 25 minutes until the potato topping is golden and crispy.
12 - Remove from oven and allow to rest for 5 minutes before serving.

# Expert Hints:

01 -
  • It takes the cozy soul of a classic fish pie and wakes it up with curry spices that make every bite feel like an adventure.
  • The contrast between the golden, crunchy potato topping and the silky, fragrant fish filling is pure comfort with a edge.
  • You can prep most of it ahead and just pop it in the oven when you need dinner to feel like a hug.
02 -
  • Don't skip roughing up the mashed potato topping with a fork, those ridges and peaks are what turn golden and crunchy.
  • If your sauce looks too thick before baking, add a splash more stock, because it will firm up slightly in the oven.
  • Let the pie rest after baking or the filling will be too loose and run everywhere when you scoop it.
03 -
  • Use day old mashed potatoes if you have them, they spread more easily and crisp up even better.
  • Add a pinch of smoked paprika to the mash for an extra layer of flavor that echoes the smoked fish.
  • If you love heat, stir a finely chopped green chili into the filling for a gentle kick.
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