Curried Fish Pie with Potatoes (Print view)

White fish and smoked haddock in creamy curry sauce with crispy golden potato topping for ultimate comfort.

# What You'll Need:

→ Fish

01 - 14 oz white fish fillets such as cod or haddock, skinless and boneless, cut into chunks
02 - 5.3 oz 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 - 28.2 oz potatoes, peeled and cut into chunks
17 - 2 tablespoons unsalted butter
18 - 1.7 fluid ounces milk
19 - Salt and pepper to taste

# Cooking Steps:

01 - Preheat oven to 400°F. Boil potatoes in salted water for approximately 15 minutes until tender, then drain and set aside.
02 - Heat 2 tablespoons butter in a saucepan over medium heat. Add chopped onion, diced carrot, and minced garlic; sauté for 5 minutes until vegetables are softened.
03 - Stir in curry powder and turmeric into the vegetable mixture. Cook for 1 minute until fragrant.
04 - Add flour to the mixture and cook for 1 minute while stirring constantly.
05 - Gradually whisk in milk and stock. Continue cooking and stirring for 4 to 5 minutes until the sauce thickens and becomes smooth.
06 - Add white fish, smoked fish, and peas to the sauce. Simmer gently for 3 to 4 minutes. Remove from heat and stir in shrimp, fresh parsley, salt, and pepper.
07 - Mash drained potatoes with 2 tablespoons butter and 1.7 fluid ounces milk. Season with salt and pepper to taste.
08 - Transfer curried fish filling to a baking dish. Evenly spread mashed potatoes over the filling and roughen the surface with a fork to create crispy edges.
09 - Bake for 25 minutes until the topping is golden and crispy. Allow to rest for 5 minutes before serving.

# Expert Ideas:

01 -
  • It takes the cozy soul of traditional fish pie and wakes it up with warm, fragrant spices that feel like a hug in a bowl.
  • The crispy, golden potato topping contrasts beautifully with the silky curry sauce underneath.
  • It uses pantry spices you probably already have, so theres no hunting for exotic ingredients.
  • Leftovers reheat like a dream and somehow taste even better the next day.
02 -
  • Dont skip roughing up the potato topping with a fork, those peaks are what turn gloriously crispy and golden.
  • Add the shrimp at the very end off the heat or theyll turn tough and rubbery in the oven.
  • Let the pie rest for a few minutes after baking so the sauce thickens slightly and doesnt run all over the plate when you serve it.
03 -
  • Use a mix of smoked and unsmoked fish for the best depth of flavor, the smokiness adds complexity without overpowering the curry.
  • Taste your curry powder first, some are spicier than others, so adjust the amount to suit your preference.
  • If your mash is too stiff, loosen it with a splash more milk so it spreads easily over the filling.
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