Curried Fish Pie (Printable)

Tender fish in creamy curry sauce, crowned with golden crispy potatoes for ultimate comfort.

# 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 - 1 2/3 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 black pepper to taste

→ Potato Topping

16 - 28.3 oz potatoes, peeled and cut into chunks
17 - 2 tablespoons unsalted butter
18 - 3.4 fl oz milk
19 - Salt and black pepper to taste

# Directions:

01 - Preheat oven to 400°F (180°C fan). Boil potatoes in salted water until fork-tender, approximately 15 minutes. Drain thoroughly and mash with butter and milk. Season with salt and pepper, then set aside.
02 - While potatoes cook, melt butter in a saucepan over medium heat. Add chopped onion, diced carrot, and minced garlic. Sauté for 5 minutes until vegetables soften.
03 - Stir in curry powder and turmeric. Cook for 1 minute, stirring constantly until fragrant.
04 - Add flour and cook for 1 minute more, stirring continuously to combine with the fat and spices.
05 - Gradually whisk in milk and stock, stirring constantly. Continue cooking for 4-5 minutes until the sauce thickens and achieves a smooth consistency.
06 - Add white fish, smoked fish, and peas to the sauce. Simmer gently for 3-4 minutes, then remove from heat. Fold in shrimp, fresh parsley, salt, and pepper.
07 - Transfer curried fish mixture to a baking dish. Spread mashed potatoes evenly across the top. Roughen the surface with a fork to promote browning and crispness.
08 - Bake for 25 minutes until the potato topping becomes golden and crispy. Remove from oven and allow to rest for 5 minutes before serving.

# Expert Tips:

01 -
  • It takes the comfort of classic fish pie and wakes it up with warm, aromatic curry spices that don't overpower the delicate fish.
  • The crispy potato topping gets those little peaks of gold that crunch perfectly against the creamy filling underneath.
  • It's the kind of dish that makes your kitchen smell like a hug and turns a regular Tuesday into something worth sitting down for.
02 -
  • Don't skip roughing up the potato topping with a fork, those little peaks are what turn golden and crunchy.
  • Add the shrimp at the very end off the heat, or they'll turn rubbery and sad.
  • If your sauce looks too thick, add a splash more milk, if it's too thin, let it simmer another minute or two before adding the fish.
03 -
  • Use a piping bag to pipe the mashed potatoes on top if you want to impress, it looks restaurant-fancy and creates even more crispy edges.
  • Taste your curry powder first, some brands are spicier than others, and you can always add more but you can't take it back.
  • Let the pie rest for those 5 minutes after baking, it makes all the difference between a sloppy scoop and a beautiful slice that holds together.
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