Curried Fish Pie (Printable Version)

Tender fish in creamy curry sauce with golden, crispy potatoes. A comforting British classic with a flavorful twist.

# Ingredient List:

→ Fish

01 - 14 oz white fish fillets such as cod or haddock, skinless and boneless, cut into chunks
02 - 5.3 oz smoked fish such as smoked haddock, 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 fluid ounces whole milk
11 - 3.4 fluid ounces 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 - 28.3 oz potatoes, peeled and cut into chunks
17 - 2 tablespoons unsalted butter
18 - 1.7 fluid ounces milk
19 - Salt and pepper to taste

# How to Prepare:

01 - Preheat the oven to 400°F with a standard rack position. Place potatoes in a large pot of salted water and bring to a boil.
02 - Boil potatoes for approximately 15 minutes until fork-tender. Drain thoroughly, then mash with butter and milk. Season with salt and pepper, then set aside.
03 - While potatoes cook, heat butter in a saucepan over medium heat. Add chopped onion, diced carrot, and minced garlic. Sauté for 5 minutes until vegetables soften and become fragrant.
04 - Stir curry powder and ground turmeric into the vegetable mixture. Cook for 1 minute, stirring constantly until spices become fragrant and bloom.
05 - Sprinkle flour over the spiced vegetables and stir constantly for 1 minute to cook out the raw flour taste.
06 - Gradually whisk in milk and stock while stirring continuously. Continue cooking for 4 to 5 minutes, stirring frequently, until the sauce thickens and reaches a smooth consistency.
07 - Add white fish chunks, smoked fish chunks, 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.
08 - Transfer the curried fish filling to a baking dish. Spread mashed potatoes evenly over the surface. Use a fork to rough up the potato topping, creating peaks for optimal crispiness.
09 - Bake for 25 minutes until the potato topping turns golden brown and becomes crispy. Remove from oven and allow to rest for 5 minutes before serving.

# Expert Suggestions:

01 -
  • The curry spices add a gentle warmth that makes this feel like a hug in a dish without overwhelming the delicate fish.
  • It uses simple pantry staples but tastes like you spent all day in the kitchen impressing someone.
  • Leftovers somehow taste even better the next day when the flavors have melded together overnight.
02 -
  • Don't overcook the fish in the sauce or it will turn dry and flaky in the oven, just a few minutes of gentle simmering is enough.
  • Roughing up the mashed potato topping with a fork is essential for those crispy golden peaks that everyone fights over.
  • Let the pie rest after baking or the filling will be too loose and runny when you scoop it out.
03 -
  • Use a mix of smoked and unsmoked fish for depth, the smokiness adds a layer you can't get any other way.
  • Taste your mashed potatoes before topping the pie, they should be well seasoned on their own because they won't absorb much flavor once baked.
  • If your sauce looks too thick, add a splash more milk, it should be creamy and pourable, not stiff.
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