Comforting Curried Fish Pie (Print)

Tender fish in creamy curry sauce with crispy potato topping. A warming British classic with aromatic spices.

# Components:

→ Fish

01 - 14 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 - 1.7 cups whole milk
11 - 3.4 fl oz fish stock 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 fl oz milk
19 - Salt and pepper to taste

# Directions:

01 - Preheat oven to 400°F. Bring a large pot of salted water to boil and add potatoes. Cook for approximately 15 minutes until tender, then drain thoroughly.
02 - Mash drained potatoes with butter and milk until smooth. Season with salt and pepper. Set aside.
03 - While potatoes cook, melt butter in a saucepan over medium heat. Add chopped onion, diced carrot, and minced garlic. Sauté for 5 minutes until vegetables soften.
04 - Stir in curry powder and ground turmeric into the vegetable mixture. Cook for 1 minute until fragrant.
05 - Add flour to the saucepan and cook for 1 minute while stirring constantly to form a paste.
06 - Gradually whisk in milk and stock, stirring continuously. Continue cooking for 4-5 minutes until the sauce thickens and becomes smooth.
07 - Add white fish chunks, smoked fish chunks, and frozen peas to the sauce. Simmer gently for 3-4 minutes. Remove from heat and stir in shrimp, fresh parsley, salt, and pepper.
08 - Transfer curried fish filling to a baking dish. Spread mashed potatoes evenly over the top. Use a fork to rough up the surface for enhanced crispiness during baking.
09 - Bake for 25 minutes until the potato topping becomes golden and crispy. Allow the dish to rest for 5 minutes before serving.

# Expert Advice:

01 -
  • It sneaks curry spices into something classically British, so you get that warming complexity without it ever feeling unfamiliar.
  • The shrimp and two types of fish layer flavors so generously that each spoonful tastes like a little celebration.
  • Crispy mashed potato topping that actually stays golden instead of turning soggy—the kind of detail that makes you feel like you've figured out a kitchen secret.
02 -
  • Don't skip the gentle simmering of the fish in the sauce—rushing this step or cooking it too hard will turn your fish from tender to flaky in a way that won't hold together in each bite.
  • The fork-roughed potato topping is non-negotiable if you want that crispy-topped texture; smooth potatoes will steam instead of crisping, and the whole experience changes.
03 -
  • Temperature matters more than timing—let your oven fully preheat so the top crisps while the filling stays at a gentle simmer, never a rolling boil.
  • If you're worried about the topping browning too quickly, tent it loosely with foil for the first 15 minutes of baking, then remove it to finish crisping.
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