Comforting Curried Fish Pie (Printable)

White fish and smoked haddock in creamy curry sauce with crispy potato topping. British comfort food elevated.

# What You Need:

→ Fish

01 - 14 oz white fish fillets (cod or haddock), skinless and boneless, cut into chunks
02 - 5.3 oz smoked fish (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 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 - 1.76 pounds 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 Make It:

01 - Preheat the oven to 400°F with convection fan on 356°F.
02 - Boil the potatoes in salted water until tender, approximately 15 minutes. Drain thoroughly, mash with butter and milk, then season with salt and pepper. Reserve for assembly.
03 - While potatoes cook, heat butter in a saucepan over medium heat. Add onion, carrot, and garlic; sauté for 5 minutes until vegetables soften completely.
04 - Stir in curry powder and turmeric; cook for 1 minute until the mixture becomes fragrant and releases its essential oils.
05 - Add all-purpose flour and cook for 1 minute more, stirring continuously to form a smooth paste.
06 - Gradually whisk in milk and stock. Continue cooking and stirring until the sauce thickens and reaches a smooth consistency, approximately 4-5 minutes.
07 - Add white fish, smoked fish, and peas to the sauce. Simmer gently for 3-4 minutes, then remove from heat. Stir in shrimp, parsley, salt, and pepper.
08 - Transfer the curried fish filling to a baking dish. Spread mashed potatoes evenly across the surface, using a fork to rough up the topping for enhanced crispiness.
09 - Bake for 25 minutes until the topping achieves a golden, crispy finish. Allow the pie to rest for 5 minutes before serving.

# Expert Tips:

01 -
  • It transforms humble fish into something deeply comforting without feeling heavy or predictable.
  • The curry spices add warmth and intrigue while still honoring the creamy, cozy spirit of a classic fish pie.
  • Crispy mashed potato topping provides texture contrast that makes every forkful satisfying.
  • It uses simple pantry spices to create a dish that feels special enough for guests yet easy enough for a weeknight.
02 -
  • Do not overcook the fish in the sauce, it will finish cooking in the oven and you want flaky chunks, not mush.
  • Roughing up the mashed potato with a fork is essential for crispiness, smooth tops stay soft and pale.
  • Let the pie rest after baking, it helps the filling thicken slightly and makes serving much cleaner.
  • Use unsalted butter so you can control the seasoning, smoked fish and stock can already be quite salty.
03 -
  • Add a handful of grated mature cheddar to the mashed potato for a golden, cheesy crust that everyone will fight over.
  • If you like more heat, stir a pinch of cayenne or a finely chopped green chili into the sauce for a gentle kick.
  • Make the filling a day ahead and refrigerate it, then top with fresh mash and bake when ready, it saves time and deepens the flavors.
  • Use a shallow baking dish rather than a deep one, it maximizes the crispy topping to creamy filling ratio.
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