Curried Fish Pie with Potatoes

The smell of curry and butter melting together is what pulled my flatmate into the kitchen that rainy Tuesday. I was testing a recipe I'd scribbled down after overhearing two women on the bus discuss their grandmother's fish pie with a twist. They never mentioned measurements, just gestures and laughter, so I had to guess. What came out of the oven that night was golden, aromatic, and somehow tasted like both home and adventure at once.

I made this for my sister after she moved into her first flat and complained everything tasted bland. She stood in my kitchen, suspicious of the yellow sauce, until she took a bite and went quiet. Then she asked for the recipe, which she never does. Now she makes it for her own friends, and every time she texts me a photo of her wonky potato topping, I feel absurdly proud.

Ingredients

• White fish fillets: Cod or haddock work beautifully here because they hold their shape and soak up the curry without falling apart.
• Smoked fish: This adds a deep, savory backbone to the dish, the kind of flavor that makes people ask what your secret is.
• Cooked peeled shrimp: Stir these in at the very end so they stay tender and sweet instead of turning rubbery.
• Onion and garlic: The foundation of the sauce, softened slowly until they smell like the beginning of something good.
• Carrot: Diced small, it adds a slight sweetness and texture that balances the spice.
• Frozen peas: They bring color, a pop of freshness, and honestly, they are one of the most forgiving ingredients in your freezer.
• Butter and flour: These create the roux that thickens your sauce into something silky and cling-to-the-spoon perfect.
• Whole milk and fish stock: The combination makes the sauce creamy but not heavy, with just enough savoriness from the stock.
• Curry powder and turmeric: Mild and warm, they give the dish its character without any harshness or heat.
• Fresh parsley: A handful of this at the end brightens everything and makes the whole dish taste alive.
• Potatoes: Use starchy ones like Maris Piper, they mash smoother and crisp up better when baked.

Instructions

Get the oven ready:

Preheat to 200C (180C fan) so it is fully hot and ready to crisp that potato topping. This step is easy to forget, but it matters.

Boil and mash the potatoes:

Cook them in salted water until a knife slides through easily, then drain and mash with butter and milk until creamy. Season well, potatoes need more salt than you think.

Start the sauce base:

Melt butter in a saucepan and add the onion, carrot, and garlic, letting them soften and sweeten for about five minutes. Your kitchen will start to smell welcoming.

Bloom the spices:

Stir in curry powder and turmeric, cooking for just a minute until the spices release their warmth and the air smells toasted and golden.

Make the roux:

Add the flour and stir constantly for a minute, it should look like wet sand. This cooks out the raw flour taste.

Build the creamy sauce:

Gradually whisk in the milk and stock, stirring as it thickens into a smooth, glossy sauce. It should coat the back of a spoon after about four or five minutes.

Add the fish and peas:

Gently fold in the white fish, smoked fish, and peas, simmering for three to four minutes until the fish just starts to flake. Do not overcook, it will finish in the oven.

Finish the filling:

Remove from heat and stir in the shrimp, parsley, salt, and pepper. Taste it, adjust if needed, then transfer to your baking dish.

Top with mashed potato:

Spread the mash evenly over the filling and use a fork to rough up the surface into peaks and ridges. These crispy bits are the best part.

Bake until golden:

Slide the dish into the oven and bake for 25 minutes until the top is golden, crispy, and smells like comfort. Let it rest for five minutes before serving so it holds together.

Save

One evening, I served this to a friend who claimed she did not like curry or fish pie. She ate two portions and scraped the dish clean with a piece of bread, then admitted maybe she had been wrong about both. That is when I knew this recipe was a keeper, it has a way of changing minds quietly, one forkful at a time.

How to Choose Your Fish

Go for thick, firm white fish that does not fall apart when you stir it. Cod and haddock are classic, but pollack or coley work just as well and are often cheaper. The smoked fish is non-negotiable, it adds a depth you cannot get any other way. If you can, buy it from a fishmonger and ask them to remove the skin, it saves time and they do it better than you will at home.

Making It Your Own

This recipe loves a little improvisation. Swap the peas for spinach if you want something more grown up, or add a handful of grated cheddar to the mash for extra richness. Sweet potato makes a lovely topping if you are feeling adventurous, though it browns faster so keep an eye on it. I have also stirred in a spoonful of mango chutney to the sauce when I had some open in the fridge, and it was unexpectedly wonderful.

Serving and Storing

Serve this straight from the oven with something simple alongside, steamed greens or a crisp salad with lemon. It is rich enough to stand on its own. Leftovers keep in the fridge for up to two days and reheat brilliantly in the oven, cover with foil so the top does not burn before the inside heats through.

• If you are making it ahead, assemble the whole thing and refrigerate unbaked, then add ten extra minutes to the cooking time.
• A crisp white wine like Sauvignon Blanc cuts through the creaminess beautifully.
• For a lighter version, use half milk and half stock in the sauce, it still tastes rich but feels less heavy.

Save

This pie has become my answer to grey weather, bad days, and the question of what to make when someone needs feeding properly. It never fails to feel like a small act of kindness, even when I am just making it for myself.

Recipe FAQs

→ Can I use different types of fish?

Yes, you can substitute cod or haddock with other white fish like pollock, tilapia, or sea bass. The smoked fish adds depth, but you can use all fresh fish if preferred.

→ How do I prevent the sauce from becoming lumpy?

Add the milk and stock gradually while whisking constantly. Cook the flour thoroughly before adding liquids, and maintain a gentle simmer while stirring to ensure a smooth, creamy sauce.

→ Can I prepare this ahead of time?

Yes, assemble the pie completely, cover, and refrigerate for up to 24 hours before baking. Add an extra 10-15 minutes to the baking time if cooking from cold.

→ What can I serve alongside this dish?

Serve with steamed green beans, buttered peas, or a fresh garden salad. Crusty bread is also excellent for soaking up any extra sauce.

→ How should I store leftovers?

Store covered in the refrigerator for up to 2 days. Reheat in a 180°C oven until piping hot throughout. This dish can also be frozen for up to 2 months before baking.

→ Can I make this dairy-free?

Substitute butter with dairy-free spread and use unsweetened plant-based milk and coconut cream in the sauce. The result will have a slightly different texture but remain delicious.