Curried Fish Pie with Potatoes (Printable)

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

# What You'll Need:

→ Fish & 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 & 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 plain 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 black pepper to taste

→ Potato Topping

16 - 28.3 oz potatoes, peeled and cut into chunks
17 - 2 tablespoons unsalted butter
18 - 1.7 fl oz milk
19 - Salt and black pepper to taste

# Method:

01 - Preheat oven to 400°F (200°C) or 350°F (180°C) for fan-assisted ovens.
02 - Boil 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 chopped onion, diced carrot, and minced garlic; sauté for 5 minutes until vegetables soften.
04 - Stir in curry powder and ground turmeric; cook for 1 minute until fragrant.
05 - Add all-purpose flour and cook for 1 minute more, stirring constantly to combine.
06 - Gradually whisk in milk and stock. Cook while 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, fresh parsley, salt, and pepper.
08 - Transfer curried fish filling to a baking dish. Spread mashed potatoes evenly across the top, using a fork to create a roughened surface for enhanced crispiness.
09 - Bake for 25 minutes until topping achieves golden and crispy texture. Allow to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • The curry powder transforms an ordinary fish pie into something with warmth and depth without being spicy or intimidating.
  • It comes together in just over an hour, making it perfect for weeknight dinners when you want something that feels special.
  • The combination of regular and smoked fish creates layers of flavor that keep surprising you with each bite.
02 -
  • Don't skip blooming the curry powder and turmeric in the pan; this step is what separates a good curry sauce from one that tastes dusty and raw.
  • The fish cooks quickly in the residual heat, so adding it near the end of cooking prevents it from becoming tough and shredded.
03 -
  • If you want extra depth, stir a handful of grated mature cheddar into the mashed potatoes before topping the pie.
  • For a sweeter twist, swap half the regular potatoes for sweet potatoes, which add earthiness that complements the curry beautifully.
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