Curried Fish Pie with Potatoes (Printable Version)

Tender fish in creamy curry sauce with golden potato topping. A comforting British classic with aromatic spices.

# What You Need:

→ Fish

01 - 14 oz white fish fillets (cod or haddock), skinless, boneless, cut into chunks
02 - 5.3 oz smoked fish (smoked haddock), skinless, 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 - 28.2 oz potatoes, peeled and cut into chunks
17 - 2 tablespoons unsalted butter
18 - 1.7 fl oz milk
19 - Salt and pepper to taste

# How to Make It:

01 - Preheat oven to 400°F. Boil potatoes in salted water for approximately 15 minutes until tender. Drain thoroughly, then 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 are softened and fragrant.
03 - Stir curry powder and turmeric into the vegetable mixture. Cook for 1 minute, stirring constantly until the spices release their aromatic oils and become fragrant.
04 - Add flour to the spiced vegetable mixture and cook for 1 minute while stirring continuously to eliminate any raw flour taste.
05 - Gradually whisk milk and stock into the mixture, stirring constantly. Continue cooking for 4 to 5 minutes until the sauce thickens and achieves a smooth consistency.
06 - Add white fish fillets, smoked fish, and frozen peas to the sauce. Simmer gently for 3 to 4 minutes. Remove from heat and stir in shrimp, fresh parsley, salt, and pepper.
07 - Transfer the curried fish filling to a baking dish. Spread mashed potatoes evenly across the top. Use a fork to rough up the potato surface, creating peaks for enhanced crispiness.
08 - Bake for 25 minutes until the potato topping is golden brown and crispy. Remove from oven and allow the pie to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • It takes the cozy comfort of fish pie and wakes it up with warm, gentle spices that never overpower the delicate fish.
  • The crispy potato topping with its rough, forked ridges becomes irresistibly crunchy in the oven.
  • It uses pantry staples like curry powder and turns them into something that feels special enough for guests.
  • Leftovers reheat beautifully and taste even better the next day when the flavors have melded together.
02 -
  • Do not skip roughing up the mashed potato with a fork, those ridges are what turn golden and crispy.
  • Add the shrimp after you take the sauce off the heat or they will become tough and chewy.
  • If your sauce looks too thick, add a splash more milk, it should be pourable but not runny.
  • Let the pie rest after baking, it makes serving so much easier and stops the filling from spilling everywhere.
03 -
  • Taste your mashed potato before you top the pie, it should be well seasoned because it is a big part of every bite.
  • Use a shallow baking dish rather than a deep one, you will get more of that crispy golden topping everyone fights over.
  • If the potato starts browning too fast, tent the dish loosely with foil for the last ten minutes.
  • Warming your milk before adding it to the roux helps prevent lumps and makes whisking easier.
Go Back