Curried Fish Pie (Printable)

Tender fish in creamy curry sauce topped with golden, crispy potatoes—a British comfort classic.

# Ingredient List:

→ 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

→ 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 - 1.75 lb potatoes, peeled and cut into chunks
17 - 2 tablespoons unsalted butter
18 - 1.7 fl oz milk
19 - Salt and pepper to taste

# Directions:

01 - Preheat the oven to 400°F (200°C conventional or 180°C fan) or Gas Mark 6.
02 - Boil potatoes in salted water until tender, approximately 15 minutes. Drain thoroughly, then mash with butter and milk. Season with salt and pepper and set aside.
03 - While potatoes cook, melt butter in a saucepan over medium heat. Add onion, carrot, and garlic; sauté for 5 minutes until softened and translucent.
04 - Stir in curry powder and turmeric; cook for 1 minute until fragrant, stirring constantly.
05 - Add flour and cook for 1 minute while stirring continuously to eliminate lumps.
06 - Gradually whisk in milk and stock, stirring continuously until the sauce thickens and achieves a smooth consistency, approximately 4-5 minutes.
07 - Add white fish, smoked fish, and peas to the sauce. Simmer gently for 3-4 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 across the top, creating texture with a fork for enhanced crispiness.
09 - Bake for 25 minutes until the topping turns golden and crispy. Allow to rest for 5 minutes before serving.

# Expert Tips:

01 -
  • It takes the cozy comfort of fish pie and wakes it up with curry spices that smell like an adventure.
  • The crispy, golden potato topping gets all those crunchy edges you fight over at the table.
  • It uses simple supermarket fish and turns it into something that feels special enough for guests.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't let the fish overcook in the sauce or it will turn rubbery, just a gentle simmer is all you need.
  • Roughing up the potato topping with a fork is essential for crispy bits, smooth potatoes just steam and stay soft.
  • Use cold milk in your mash if you want it to spread easily, hot milk makes it too loose and runny.
  • If your sauce looks too thick, add a splash more stock, if it's too thin, let it simmer a bit longer before adding the fish.
03 -
  • Buy the best smoked fish you can afford, it's the secret ingredient that makes this pie taste restaurant-worthy.
  • Don't skip roughing up the potato topping, those ridges and peaks are where all the best crispy bits happen.
  • Taste your filling before assembling and adjust the seasoning, the potatoes are bland so the filling needs to be boldly seasoned.
  • If you're nervous about the curry being too strong, start with half the amount and taste the sauce before adding the fish.
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