Curried Fish Pie

My neighbor knocked on my door one rainy Thursday with a bag of smoked haddock she couldn't use before her trip. I'd never combined curry spices with fish pie before, but something about the gray sky and the smoky aroma made me reach for the turmeric. The kitchen filled with warmth as butter sizzled and spices bloomed, and by the time the pie came out golden and bubbling, I knew I'd stumbled onto something special. That accidental evening became a monthly tradition.

I made this for my sister after she had her second baby, and she texted me at midnight asking for the recipe. She said it was the first thing that week that didn't feel like obligation, just comfort. The crispy potato top had shattered perfectly under her fork, and the creamy filling tasted like care. Now every time I layer those mashed potatoes, I think of her quiet kitchen and that grateful text.

Ingredients

• White fish fillets: Cod or haddock work beautifully because they hold their shape in the sauce without falling apart, and their mild flavor lets the curry shine through.
• Smoked fish: This is where the depth comes from, a smoky backbone that makes the whole pie taste more complex and interesting than it really is.
• Cooked peeled shrimp: I add these at the end so they stay tender and sweet instead of turning rubbery in the oven.
• Onion and garlic: The foundation of nearly everything good, they soften into the sauce and disappear while leaving all their sweetness behind.
• Carrot: A small dice adds color and a hint of natural sweetness that balances the savory curry beautifully.
• Frozen peas: They pop with color and freshness, and I always keep a bag in the freezer for moments like this.
• Butter and flour: These create the roux that thickens the sauce into something silky and cling to every piece of fish.
• Whole milk and fish stock: The combination makes a creamy but not heavy sauce, rich enough to coat your spoon but light enough to let the fish flavors speak.
• Curry powder and turmeric: Mild curry powder gives warmth without heat, and turmeric adds that golden glow that makes the filling look as inviting as it tastes.
• Fresh parsley: A handful at the end brightens everything and cuts through the richness with a whisper of green.
• Potatoes: Floury potatoes like Maris Piper mash into clouds, and when you rough up the top with a fork, those peaks turn into crispy, golden treasures.
• Butter and milk for mashing: This is not the time to skimp, the richness here makes the topping worth fighting over.

Instructions

Preheat and prep:

Get your oven to 200°C so it's ready when you are. This gives you time to focus on building flavor without rushing.

Boil and mash the potatoes:

Cook the potato chunks in salted water until a knife slides through easily, then drain and mash with butter and milk until smooth and fluffy. Season well because bland mash on top of a flavorful filling is a missed opportunity.

Sauté the aromatics:

Melt butter in a pan and cook the onion, carrot, and garlic until they soften and smell sweet, about 5 minutes. This base is where all the comfort begins.

Bloom the spices:

Stir in the curry powder and turmeric and let them sizzle for a minute until the kitchen smells warm and golden. Don't skip this step or the spices will taste raw.

Make the roux:

Add the flour and stir constantly for a minute to cook out the floury taste. It should look like wet sand.

Build the sauce:

Slowly whisk in the milk and stock, stirring constantly to avoid lumps, and cook until it thickens into a creamy sauce that coats the back of a spoon. This takes about 4 to 5 minutes of patience.

Add the fish and peas:

Gently fold in the white fish, smoked fish, and peas, then simmer for just 3 to 4 minutes so the fish starts to cook but stays tender. Remove from heat and stir in the shrimp, parsley, salt, and pepper.

Assemble the pie:

Pour the curried fish filling into a baking dish and spread the mashed potatoes on top, using a fork to create peaks and ridges that will crisp up beautifully. Those little peaks are the best part.

Bake until golden:

Slide the dish into the oven and bake for 25 minutes until the top is golden and crispy and the filling is bubbling around the edges. Let it rest for 5 minutes before serving so you don't burn your tongue like I always do.

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The first time I served this at a dinner party, my friend who claims to hate anything with curry asked for seconds. She scraped her plate clean and admitted she'd been wrong about curry all along. That moment of watching someone change their mind over a forkful of food never gets old.

Making It Your Own

I've stirred handfuls of grated cheddar into the mashed potatoes when I'm feeling indulgent, and the sharpness adds another layer of richness. You can swap sweet potatoes for regular ones if you want a hint of sweetness, or fold in fresh spinach with the peas for extra greens. Once I added a squeeze of lemon juice at the end and it brightened the whole dish like opening a window.

Storing and Reheating

Leftovers keep well in the fridge for up to two days, covered tightly. Reheat individual portions in the oven at 180°C until warmed through and the top crisps up again, about 15 minutes. Microwaving works in a pinch but you'll lose that glorious crispy potato top, so I avoid it when I can.

Serving Suggestions

I usually serve this with nothing more than a simple green salad dressed with lemon and olive oil, something sharp to cut through the richness. A crisp white wine like Sauvignon Blanc is perfect alongside, or even a cold lager if that's more your style. Sometimes I put out crusty bread to mop up every last bit of sauce, because leaving any behind feels like a crime.

• Serve with steamed green beans or tenderstem broccoli for a lighter side.
• A dollop of mango chutney on the side adds a sweet and tangy contrast that surprises people.
• Make sure everyone gets a bit of that crispy top, it's only fair.

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This pie has saved more weeknights than I can count, and it never fails to make the table feel a little more special. I hope it brings the same warmth to your kitchen that it's brought to mine.

Recipe FAQs

→ Can I use different types of fish?

Yes, you can substitute cod or haddock with other firm white fish like pollock, tilapia, or halibut. 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. Make sure the flour is well incorporated with the butter before adding liquids, and keep stirring until the sauce is smooth and thickened.

→ Can I prepare this ahead of time?

Absolutely. Assemble the pie completely, cover, and refrigerate for up to 24 hours. When ready to bake, allow it to come to room temperature for 20 minutes, then bake as directed, adding 5-10 extra minutes if needed.

→ What can I serve alongside this dish?

A simple green salad, steamed green beans, or roasted asparagus pair beautifully. The dish is quite hearty, so light, fresh sides work best to balance the richness.

→ How do I store and reheat leftovers?

Store covered in the refrigerator for up to 2 days. Reheat in a 180°C oven for 20-25 minutes until piping hot throughout. Avoid microwaving as it can make the potatoes soggy.

→ Can I freeze this dish?

Yes, freeze before baking for best results. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator, then bake as directed, adding 10-15 minutes to the cooking time.