Curried Fish Pie (Printable)

Tender fish in creamy curry sauce with golden, crispy potato topping. A British comfort food classic.

# What You'll Need:

→ Fish

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

→ 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 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 Make It:

01 - Preheat oven to 400°F (180°C fan-assisted).
02 - Boil potatoes in salted water until tender, approximately 15 minutes. Drain thoroughly, then mash with butter and milk. Season with salt and pepper, then set aside.
03 - While potatoes cook, melt butter in 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 while stirring until thickened and smooth, approximately 4-5 minutes.
07 - Add white fish, smoked fish, and peas. Simmer gently for 3-4 minutes, then remove from heat. Stir in shrimp, parsley, salt, and pepper.
08 - Transfer curried fish filling to baking dish. Spread mashed potatoes evenly on top, roughing up the surface with a fork for enhanced crispiness.
09 - Bake for 25 minutes until topping is golden and crispy. Allow to rest for 5 minutes before serving.

# Expert Hints:

01 -
  • It takes the cozy familiarity of fish pie and wakes it up with warm spices that never overpower the delicate fish.
  • The crispy golden potato topping gets all those lovely ridges that turn crunchy in the oven.
  • It uses pantry spices you probably already have, so theres no hunting down exotic ingredients.
  • Leftovers reheat beautifully the next day, and somehow taste even better.
02 -
  • Dont skip roughing up the potato topping with a fork, those peaks are what turn golden and crunchy.
  • Add the shrimp at the very end off the heat or theyll overcook and turn tough.
  • If your sauce looks too thick, whisk in a splash more milk before adding the fish.
  • Let the pie rest after baking or the filling will run everywhere when you serve it.
03 -
  • Use a mix of smoked and fresh fish for the best flavor balance, the smokiness adds complexity without overpowering.
  • Rough up the mashed potato topping with a fork before baking, the texture difference between crispy peaks and soft valleys is what makes it special.
  • Taste your curry sauce before adding the fish and adjust the spice level, its much easier to fix at this stage.
  • A splash of lemon juice stirred into the filling just before baking brightens everything up.
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