Curried Fish Pie (Printable)

Tender fish in curry-infused sauce with golden potato topping. A British classic with a warming twist.

# Ingredient List:

→ 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 - 1.75 cups 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 - 1.75 lb potatoes, peeled and cut into chunks
17 - 2 tablespoons unsalted butter
18 - 3.4 fl oz milk
19 - Salt and pepper to taste

# Directions:

01 - Preheat oven to 400°F.
02 - Boil potatoes in salted water until tender, approximately 15 minutes. Drain thoroughly, mash with butter and milk, and season with salt and pepper. Reserve for assembly.
03 - While potatoes cook, melt 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 while stirring 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 curried fish filling to a baking dish. Spread mashed potatoes evenly over filling, roughing up the surface with a fork to promote crispiness.
09 - Bake for 25 minutes until topping is golden and crispy. Allow to rest for 5 minutes before serving.

# Expert Tips:

01 -
  • It takes the nostalgia of fish pie and wakes it up with gentle spice that never overpowers the delicate seafood.
  • The crispy potato topping contrasts beautifully with the creamy, aromatic filling underneath.
  • It uses everyday ingredients but feels like you've made something truly impressive.
  • Leftovers reheat like a dream, sometimes tasting even better the next day.
02 -
  • Don't overcook the fish in the sauce, it will finish cooking in the oven and you want tender flakes, not rubber.
  • Rough up the mashed potato with a fork before baking, those little peaks turn gloriously crispy and golden.
  • Let the pie rest after baking, it makes serving so much easier and the flavors settle beautifully.
03 -
  • Taste your curry powder first, some are spicier than others and you want gentle warmth, not heat.
  • Use a mix of fish for depth, the smoked variety is non negotiable for that extra layer of flavor.
  • Whisk constantly when adding the milk to avoid lumps, patience here makes all the difference.
  • Let the dish rest before serving, it helps the filling set and makes portioning so much cleaner.
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