Curried Fish Pie with Potatoes (Printer-friendly)

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

# What You'll Need:

→ Fish

01 - 14.1 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 (200°C). Boil peeled and chunked potatoes in salted water until tender, approximately 15 minutes. Drain thoroughly and mash with butter and milk, seasoning with salt and pepper. Reserve.
02 - Heat butter in saucepan over medium heat. Add chopped onion, diced carrot, and minced garlic. Sauté for 5 minutes until softened and fragrant.
03 - Stir in curry powder and ground turmeric, cooking for 1 minute until aromatic. Add flour and stir continuously for 1 minute to create a paste base.
04 - Gradually whisk in milk and stock while stirring constantly. Cook until thickened and smooth, approximately 4-5 minutes.
05 - Add white fish chunks and smoked fish to sauce. Stir in frozen peas and simmer gently for 3-4 minutes. Remove from heat and fold in shrimp, fresh parsley, salt, and pepper.
06 - Transfer curried fish filling to baking dish. Spread mashed potatoes evenly across surface, creating texture with fork tines for enhanced crispiness.
07 - Bake for 25 minutes until topping achieves golden-brown color and crispy texture. Allow to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • It transforms humble fish and potatoes into something deeply satisfying without requiring fancy techniques or hard to find ingredients.
  • The curry spices add warmth and intrigue without overwhelming the delicate sweetness of the fish.
  • Crispy mashed potato topping means you get creamy comfort and golden crunch in every forkful.
  • Leftovers reheat beautifully, and somehow taste even better the next day when the flavors have mingled overnight.
02 -
  • Dont skip the step of toasting the spices in the butter, I once added them straight to the milk and the curry flavor was flat and dull instead of warm and inviting.
  • Use a gentle hand when stirring in the fish, it will continue to cook in the oven and you want chunks not mush.
  • Roughing up the potato topping with a fork is not just for looks, those little peaks catch the heat and turn into the crispiest, most satisfying bites.
03 -
  • Warm your milk and stock slightly before adding them to the roux, it helps the sauce come together faster and prevents lumps.
  • Taste the filling before you top it with potatoes, this is your last chance to adjust seasoning and make sure the balance is just right.
  • If the potato topping isnt crisping up as much as youd like, switch the oven to grill mode for the last 2 to 3 minutes and watch it closely.
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