Curried Fish Pie (Printable)

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

# What You'll Need:

→ Fish and Seafood

01 - 14.1 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 - 1.7 cups whole milk
11 - 3.4 fluid ounces fish stock 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 - 28.3 oz potatoes, peeled and cut into chunks
17 - 2 tablespoons unsalted butter
18 - 3.4 fluid ounces milk
19 - Salt and pepper to taste

# Cooking Steps:

01 - Preheat the oven to 400°F (200°C conventional or 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, heat butter in a saucepan over medium heat. Add onion, carrot, and garlic; sauté for 5 minutes until vegetables soften.
04 - Stir in curry powder and turmeric; cook for 1 minute until fragrant aromas develop.
05 - Add flour and cook for 1 minute while stirring constantly to create a smooth paste.
06 - Gradually whisk in milk and stock while stirring continuously. Cook until thickened and smooth, approximately 4 to 5 minutes.
07 - Add white fish, smoked fish, and peas to the sauce. Simmer gently for 3 to 4 minutes, then remove from heat. Stir in shrimp, parsley, salt, and pepper.
08 - Transfer the curried fish mixture to a baking dish. Spread mashed potatoes evenly over the top, using a fork to rough up the surface for enhanced crispiness.
09 - Bake for 25 minutes or until the topping becomes golden and crispy. Allow the pie to rest for 5 minutes before serving.

# Expert Tips:

01 -
  • It takes the creaminess you crave from a classic fish pie and wakes it up with curry spices that feel warming, not overpowering.
  • The crispy potato topping gets those little golden peaks that everyone fights over at the table.
  • It uses simple supermarket ingredients but tastes like you put in way more effort than you actually did.
  • Leftovers reheat beautifully, and somehow taste even better the next day when the flavors have melded together.
02 -
  • Don't skip roughing up the potato topping with a fork, those little peaks are what get crispy and golden and make the dish look impressive.
  • Add the shrimp at the very end off the heat, or they'll overcook and turn into tiny erasers instead of tender little bites.
  • Let the pie rest for 5 minutes after baking so the filling sets slightly and doesn't run all over the plate when you scoop it out.
03 -
  • Warm your milk and stock slightly before whisking them into the roux so the sauce comes together faster and stays lump-free.
  • Use a piping bag or a spoon to dollop the mashed potatoes on top if you want a fancier presentation with defined swirls that crisp up beautifully.
  • Taste the filling before assembling and adjust the curry powder to your preference, some brands are milder than others and you might want a little extra warmth.
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