Curried Fish Pie

The smell of curry powder blooming in butter stopped me mid-step one rainy Tuesday evening. I was meant to be making a traditional fish pie, but the jar of curry powder sat open on the counter from lunch, and suddenly the whole dish pivoted. What came out of the oven that night was golden, fragrant, and so unexpectedly right that my husband asked if we could skip the original version forever. Sometimes the best recipes are the ones that surprise you into existence.

I made this for friends who claimed they didnt like fish pie. They were skeptical when I told them it had curry in it, but after the first bite, the room went quiet except for the scrape of forks on plates. One of them even texted me the next morning asking for the recipe. That kind of reaction is why this dish has stayed in my rotation ever since.

Ingredients

• White fish fillets: Cod or haddock work beautifully here because they hold their shape and soak up the curry flavors without falling apart.
• Smoked fish: This adds a subtle depth and sweetness that makes the whole pie taste more complex than the effort suggests.
• Cooked peeled shrimp: Stir these in at the end so they stay tender and dont turn rubbery from overcooking.
• Onion and garlic: The aromatic base that carries the curry spices through every bite.
• Carrot: Diced small, it adds a hint of sweetness and a pop of color in the creamy sauce.
• Frozen peas: They bring brightness and a little texture, plus theyre always in the freezer when you need them.
• Curry powder and turmeric: Mild curry powder keeps it family friendly, while turmeric gives that warm golden hue.
• Milk and fish stock: Together they make a sauce thats creamy but not heavy, with just enough savory backbone.
• Potatoes: Fluffy mashed potatoes turn crispy and golden on top, giving you that perfect contrast with the soft filling.
• Butter and flour: The classic roux thickens the sauce and gives it a silky, spoonable consistency.
• Fresh parsley: A handful stirred in at the end keeps everything tasting fresh and bright.

Instructions

Preheat and prep:

Set your oven to 200°C (180°C fan) so its ready when you need it. This gives you time to get everything else done without waiting later.

Boil and mash the potatoes:

Cook the potato chunks in salted water until a fork slides through easily, about 15 minutes, then drain and mash them with butter and milk until smooth and creamy. Season well with salt and pepper, because bland topping is a missed opportunity.

Sauté the aromatics:

Melt butter in a saucepan over medium heat and add the onion, carrot, and garlic, letting them soften and sweeten for about 5 minutes. The kitchen will start to smell like home.

Bloom the spices:

Stir in the curry powder and turmeric, letting them sizzle and release their fragrance for a full minute. This step is where the magic starts.

Make the roux:

Add the flour and stir constantly for another minute, coating everything in a golden paste. It should smell nutty and toasted.

Build the sauce:

Gradually whisk in the milk and stock, stirring constantly to avoid lumps. Keep cooking and stirring until the sauce thickens and becomes smooth and glossy, about 4 to 5 minutes.

Add the fish and peas:

Gently fold in the white fish, smoked fish, and peas, letting everything simmer for 3 to 4 minutes until the fish is just cooked through. Remove from the heat and stir in the shrimp, parsley, salt, and pepper.

Assemble the pie:

Pour the curried fish mixture into a baking dish and spread the mashed potatoes evenly over the top. Use a fork to rough up the surface, creating peaks and ridges that will crisp up beautifully in the oven.

Bake until golden:

Slide the dish into the oven and bake for 25 minutes, or until the potato topping is golden and crispy at the edges. Let it rest for 5 minutes before serving so the filling settles and doesnt spill everywhere.

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One winter evening, I served this to my mum, who grew up on plain fish pie with nothing but parsley sauce. She took a cautious first bite, then a second, then looked up and said it was better than hers ever was. That moment made every experimental recipe worth it.

How to Choose Your Fish

White fish like cod, haddock, or pollock are ideal because they have a mild flavor and firm texture that holds up during baking. Smoked haddock is my favorite for the smoky depth it adds, but smoked mackerel works too if you want something richer. If youre using frozen fish, let it thaw completely and pat it dry before adding it to the sauce, or you'll end up with a watery filling. Fresh is lovely, but frozen is honestly just as good and far more convenient.

Making It Your Own

This recipe is forgiving and loves a little creativity. Swap the peas for spinach or tenderstem broccoli if you want more greens, or add a handful of grated cheddar to the mashed potatoes for extra richness. Sweet potato topping gives it an earthy sweetness that pairs beautifully with the curry spices. You can also dial up the heat with a pinch of chili flakes or cayenne if your crowd likes a bit of kick.

Serving and Storing

This pie is perfect on its own, but a simple green salad or steamed green beans on the side balances the richness. Leftovers keep well in the fridge for up to two days and reheat beautifully in the oven at 180°C until warmed through and crispy on top again. You can also freeze individual portions before baking, then cook from frozen by adding an extra 15 minutes to the baking time.

• Let it cool completely before covering and refrigerating to avoid soggy potatoes.
• Reheat covered with foil first, then uncover for the last 10 minutes to crisp the top.
• Pair with a crisp white wine like Sauvignon Blanc or a light lager.

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This curried fish pie has become one of those dishes I turn to when I want comfort with a little surprise tucked inside. Its warm, golden, and always gone before I remember to save any for lunch the next day.

Recipe FAQs

→ Can I use different types of fish?

Yes, you can substitute cod or haddock with other firm white fish like pollock, hake, or tilapia. The smoked fish adds depth, but you can use all fresh fish if preferred, though the flavor will be milder.

→ Can I make this ahead of time?

Absolutely. Prepare the dish up to the baking step, cover, and refrigerate for up to 24 hours. When ready to serve, bake for an additional 5-10 minutes to ensure it's heated through completely.

→ How do I prevent the sauce from becoming lumpy?

Whisk constantly when adding the milk and stock gradually to the flour mixture. Ensure the heat is medium and add liquids slowly, whisking between each addition to create a smooth, creamy sauce.

→ Can I freeze curried fish pie?

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.

→ What can I serve alongside this dish?

Serve with steamed green beans, roasted broccoli, or a fresh garden salad. Crusty bread is perfect for soaking up any extra sauce. A crisp white wine like Sauvignon Blanc pairs beautifully.

→ How do I get crispy potato topping?

Use a fork to rough up the surface of the mashed potatoes before baking, creating peaks and valleys. You can also brush the top with melted butter or sprinkle with grated cheese for extra golden crispiness.