Curried Fish Pie (Printable Version)

Tender fish in curry-infused cream sauce, crowned with golden, crispy mashed potatoes for ultimate comfort.

# What You'll Need:

→ Fish

01 - 14 oz white fish fillets, skinless and boneless, cut into chunks
02 - 5.3 oz smoked fish fillets, 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 - 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

# Directions:

01 - Preheat oven to 400°F. Boil potatoes in salted water until tender, approximately 15 minutes. Drain thoroughly.
02 - Mash drained potatoes with butter and milk. Season with salt and pepper. Set aside.
03 - Heat butter in saucepan over medium heat. Add onion, carrot, and garlic; sauté for 5 minutes until softened.
04 - Stir in curry powder and turmeric; cook for 1 minute until fragrant.
05 - Add flour and cook for 1 minute, stirring constantly.
06 - Gradually whisk in milk and stock. Cook, stirring, until thickened and smooth, approximately 4-5 minutes.
07 - Add white fish, smoked fish, and peas. Simmer gently for 3-4 minutes until fish begins to cook.
08 - Remove from heat. Stir in shrimp, parsley, salt, and pepper.
09 - Transfer curried fish filling to baking dish. Spread mashed potatoes evenly on top, roughing up surface with fork for crispiness.
10 - Bake for 25 minutes until topping is golden and crispy. Allow to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • It uses everyday pantry spices to make an ordinary fish pie feel like a proper treat without any fuss.
  • The mashed potato topping crisps up beautifully in the oven, giving you that satisfying contrast with the creamy filling.
  • It's flexible enough to handle whatever fish you find on sale or have tucked in the freezer.
  • One dish feeds four people generously and leaves your kitchen smelling incredible.
02 -
  • Don't skip roughing up the potato topping, those little peaks and ridges are what turn golden and crunchy.
  • Add the shrimp at the very end off the heat or they'll overcook and turn tough.
  • If your sauce looks too thick, add a splash more milk or stock until it coats the fish nicely without being stodgy.
  • Let the pie rest after baking or the filling will be too liquidy and run all over the plate.
03 -
  • Taste your mashed potatoes before topping the pie, they should be well seasoned on their own or the whole dish will taste flat.
  • Use a mix of smoked and fresh fish for the best balance of flavor and texture.
  • If you want extra richness, stir a spoonful of cream or crème fraîche into the sauce at the end.
  • Don't open the oven door too early or the topping won't crisp up properly.
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