Curried Fish Pie

The smell of curry powder blooming in butter still takes me straight back to a rainy Tuesday when I opened my fridge to find leftover mashed potatoes and a piece of smoked haddock I'd forgotten about. I wasn't planning anything fancy, just trying to use what I had before it went to waste. What came out of the oven that evening was so much better than I expected: creamy, warmly spiced, with crispy golden peaks that made everyone at the table go quiet for a few bites. It's become my go-to when I want comfort with just a little something different.

I made this for my neighbor once after she mentioned she was tired of plain dinners. She stood at my counter while I roughed up the potato topping with a fork, asking why I was making it messy on purpose. When I pulled it out of the oven all golden and craggy, she laughed and admitted she got it. Now she texts me every few months asking for the curry powder ratio because she never writes it down.

Ingredients

• White fish fillets: Cod or haddock work beautifully here because they hold their shape and soak up the curry flavors without falling apart.
• Smoked fish: This adds a subtle depth that makes the whole dish taste more complex than the effort suggests.
• Cooked peeled shrimp: Stir these in at the end so they stay tender and don't turn rubbery from overcooking.
• Onion and garlic: The base of the sauce, softened slowly so they sweeten and melt into the background.
• Carrot: Diced small, it adds a touch of sweetness and a bit of texture without crowding the fish.
• Frozen peas: They bring color and a slight pop of freshness to balance the richness.
• Butter and flour: The foundation of your roux, which thickens the sauce and gives it that silky, comforting feel.
• Whole milk and fish stock: Together they create a creamy sauce that's rich but not heavy, with just enough savory backbone.
• Curry powder and turmeric: Mild and warm, they transform this from a standard fish pie into something with a gentle, aromatic kick.
• Fresh parsley: A handful at the end brightens everything up and cuts through the creaminess.
• Potatoes: Fluffy mashed potatoes make the perfect topping, crisping up on the edges while staying soft underneath.

Instructions

Prep the oven and potatoes:

Preheat your oven to 200°C and get your potatoes boiling in salted water until they're completely tender. Mash them with butter and milk, season well, and set them aside while you build the filling.

Soften the aromatics:

Melt butter in a saucepan and add the onion, carrot, and garlic, letting them cook gently until they're soft and just starting to turn golden. This takes about five minutes and fills your kitchen with the best smell.

Bloom the spices:

Stir in the curry powder and turmeric, letting them cook for a minute until they smell toasty and fragrant. This step wakes up the spices and makes all the difference.

Build the roux:

Add the flour and stir constantly for a minute to cook out the raw taste. It'll look a bit dry and clumpy, but that's exactly what you want.

Make the sauce:

Slowly whisk in the milk and stock, stirring until the sauce thickens and turns smooth and glossy. It should coat the back of a spoon nicely after four or five minutes.

Add the fish and peas:

Gently fold in the white fish, smoked fish, and peas, simmering just until the fish is barely cooked through. Remove from heat and stir in the shrimp and parsley so they stay tender.

Assemble and top:

Pour the curried fish mixture into your baking dish and spread the mashed potatoes over the top. Use a fork to rough up the surface into peaks and valleys for maximum crispiness.

Bake until golden:

Slide it into the oven for 25 minutes, or until the top is golden brown and crispy in all the right places. Let it rest for five minutes before serving so the filling settles and doesn't spill everywhere.

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One evening I served this to friends who claimed they didn't like curry, and I watched them scrape their bowls clean without saying a word about spice. It's not about heat or intensity, just warmth and comfort with a gentle hum of flavor that feels familiar and new at the same time. That night it became more than dinner, it became proof that a little creativity with what you have can win over even the skeptics.

Choosing Your Fish

I've made this with whatever was affordable at the counter that day, and it's always turned out well. Cod and haddock are my favorites because they're sturdy and mild, but pollock or even salmon work if that's what you've got. The smoked fish is worth seeking out because it adds a layer of flavor you just can't get any other way, but if you can't find it, use all white fish and add a pinch of smoked paprika to the sauce.

Making It Your Own

This recipe is forgiving and loves a little improvisation. I've stirred in handfuls of spinach, swapped sweet potatoes for the topping, and even added a bit of grated cheddar to the mash when I wanted it extra indulgent. Some nights I use whatever vegetables are lurking in the crisper drawer, and it's never been anything less than delicious.

Serving and Storing

I like to serve this straight from the baking dish with nothing more than a simple green salad or steamed greens on the side. Leftovers keep well in the fridge for up to two days, and they reheat beautifully in the oven (cover with foil so the top doesn't burn). If you're planning ahead, you can assemble the whole thing in the morning, keep it covered in the fridge, and bake it fresh when you're ready to eat.

• A crisp white wine like Sauvignon Blanc or a light lager pairs perfectly.
• For a crowd, double the recipe and use a larger baking dish.
• Freeze individual portions before baking for an easy midweek meal later.

Save

This curried fish pie has earned its place in my regular rotation because it's comforting without being boring and impressive without being stressful. I hope it becomes one of those recipes you reach for on nights when you want something warm, satisfying, and just a little bit special.

Questions & Answers for Recipes

→ Can I use different types of fish?

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

→ How do I make the potato topping extra crispy?

Rough up the surface of the mashed potatoes with a fork before baking to create peaks and valleys. These edges will crisp up beautifully in the oven. You can also add grated cheese for extra golden color.

→ Can I prepare this ahead of time?

Absolutely. Assemble the pie completely, cover with foil, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if cooking from cold.

→ What can I serve alongside this dish?

A simple green salad, steamed green beans, or buttered peas complement this pie perfectly. Crusty bread is also excellent for soaking up the creamy sauce.

→ Is the curry flavor very strong?

No, the mild curry powder adds warmth and depth without overwhelming heat. It creates a subtle, aromatic background that enhances the fish without being spicy.

→ Can I freeze curried fish pie?

Yes, assemble the pie but don't bake it. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.