Curried Fish Pie

Curried Fish Pie offers a delightful fusion of traditional British comfort food and vibrant Indian spices. This dish layers tender chunks of flaky white fish, smoked haddock, and succulent shrimp in a warm, mildly spiced curry sauce, topped with creamy mashed potatoes that bake to golden perfection. It’s a comforting meal that brings a spicy twist to the classic fish pie, perfect for family dinners or entertaining guests.

The rich curry sauce combined with tender seafood and a fluffy, buttery potato topping creates a delicious balance of textures and flavors. Whether you’re a seafood lover or an adventurous home cook, this pie will satisfy cravings while keeping the meal gluten-free and wholesome.

Ingredients

• White fish fillets (cod or haddock), 14.1 oz: Skinless and boneless chunks providing gentle, flaky texture to the curry filling.
• Smoked fish (smoked haddock), 5.3 oz: Adds a smoky depth and robust flavor that contrasts beautifully with the curry spices.
• Cooked peeled shrimp, 3.5 oz: Tender, juicy seafood pieces that bring sweetness and variety to the filling.
• Medium onion, finely chopped: Offers a mild sweetness and aromatic base for the curry sauce.
• Garlic cloves, 2 minced: Enhances the sauce with pungent, fragrant undertones.
• Medium carrot, diced: Adds natural sweetness and texture to the vegetable base.
• Frozen peas, 3.5 oz: Provide pops of color and subtle sweetness, balancing the savory curry.
• Unsalted butter, 2 tablespoons (for sauce): Used to sauté vegetables and for richness in the sauce.
• All-purpose flour, 2 tablespoons: Thickens the curry sauce to a creamy consistency.
• Whole milk, 13.5 fl oz: Creates a smooth, rich sauce base and moist mashed potatoes.
• Fish or vegetable stock, 3.4 fl oz: Intensifies the seafood flavors and adds depth to the sauce.
• Mild curry powder, 1 tablespoon: The key spice blend providing warm, mild heat and complex flavor.
• Ground turmeric, 1 teaspoon: Adds earthy aroma and vibrant golden color to the sauce.
• Fresh parsley, 1 tablespoon chopped: Lifts the dish with fresh herbal notes and color contrast.
• Potatoes, 28.2 oz peeled and cut: Boiled and mashed to make a soft, buttery topping that crisps beautifully.
• Unsalted butter, 2 tablespoons (for topping): Mixed into mashed potatoes for creaminess and golden topping.
• Milk, 1.7 fl oz (for topping): Ensures mashed potatoes are fluffy and silky smooth.
• Salt and pepper: Seasoning to taste, both for the filling and mashed potato topping.

Instructions

Preheat the oven

Set your oven to 400°F (180°C fan-assisted) and allow it to warm fully. This ensures the pie bakes evenly with a crisp golden top.

Boil and mash potatoes

Cook peeled, chopped potatoes in salted water until tender, about 15 minutes. Drain well, then mash with butter and milk until smooth and creamy. Season well with salt and pepper and set aside to keep warm.

Sauté aromatics and vegetables

Melt butter in a saucepan over medium heat. Add chopped onion, diced carrot, and minced garlic, gently cooking for 5 minutes until soft and fragrant. This softens the vegetables and develops sweetness for the sauce base.

Add spices and flour

Stir in the curry powder and turmeric, cooking for 1 minute to release their aromatic oils. Add flour and stir constantly for a minute to form a roux, which will thicken the sauce.

Make the curry sauce

Gradually whisk in milk and stock in increments, stirring continuously to avoid lumps. Continue cooking for 4-5 minutes until the sauce thickens to a rich, creamy texture, perfect for coating the seafood.

Simmer seafood and peas

Add chunks of white fish, smoked haddock, and frozen peas to the sauce. Simmer gently for 3-4 minutes without boiling to tenderize the fish and heat ingredients thoroughly.

Finish the filling

Remove from heat and fold in cooked shrimp and chopped parsley. Season with salt and pepper to enhance all flavors and add a fresh, herby brightness.

Assemble the pie

Transfer the curried fish filling into a baking dish. Spread the mashed potato topping evenly over the surface and rough it up with a fork to create ridges that crisp nicely when baked.

Bake to golden perfection

Bake the assembled pie in the preheated oven for 25 minutes. The potatoes will turn golden and crispy, while the filling is bubbling hot. Let it rest for 5 minutes before serving to set.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven to preserve the potato topping’s crispiness.

Serving Suggestions

This hearty Curried Fish Pie pairs well with steamed green vegetables or a simple mixed salad for a balanced, satisfying meal. A dollop of cooling yogurt on the side can complement the curry spices beautifully.

FAQs

Can I use other types of fish in the pie?

Yes, firm white fish like pollock or hake work well. Adding smoked fish enhances flavor depth.

Is this recipe suitable for freezing?

It is best enjoyed fresh, but you can freeze before baking. Thaw overnight and bake as directed.

Can I make this pie dairy-free?

Use plant-based milk and dairy-free butter alternatives to make it suitable for dairy-free diets.

What if I don’t have fish stock?

Vegetable stock works perfectly as a substitute to keep the filling flavorful and moist.

How can I make the pie spicier?

Add chili powder, fresh chopped chili, or cayenne pepper when cooking the curry base for extra heat.

Curried Fish Pie

This Curried Fish Pie blends mild curry spices with fresh seafood, topped with creamy mashed potatoes for a comforting and flavorful British main dish.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Course Main Course, seafood

Cuisine british

Servings 4 people

Calories 450 kcal

Equipment

• 1 oven Preheated to 400°F (180°C fan)
• 1 saucepan
• 1 baking dish
• 1 pot for boiling potatoes

Ingredients

  

• 14.1 oz white fish fillets cod or haddock, skinless and boneless, cut into chunks
• 5.3 oz smoked fish smoked haddock, skinless and boneless, cut into chunks
• 3.5 oz cooked peeled shrimp
• 1 medium onion finely chopped
• 2 garlic cloves minced
• 1 medium carrot diced
• 3.5 oz frozen peas
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 13.5 fl oz whole milk
• 3.4 fl oz fish or vegetable stock
• 1 tbsp mild curry powder
• 1 tsp ground turmeric
• 1 tbsp fresh parsley chopped
• Salt and pepper to taste

• 28.2 oz potatoes peeled and cut into chunks
• 2 tbsp unsalted butter for topping
• 1.7 fl oz milk for topping
• Salt and pepper to taste for topping

Instructions

 

• Preheat the oven to 400°F (180°C fan-assisted).
• Boil peeled and chunked potatoes in salted water until tender, about 15 minutes. Drain and mash with butter and milk. Season with salt and pepper and set aside.
• Melt butter in a saucepan over medium heat. Add onion, carrot, and garlic, and sauté for 5 minutes until softened.
• Stir in curry powder and turmeric; cook for 1 minute, stirring constantly.
• Add flour and stir continuously for 1 minute to form a paste.
• Gradually whisk in milk and stock to avoid lumps, stirring until the sauce thickens smoothly.
• Add white fish, smoked fish, and frozen peas. Simmer gently for 3-4 minutes without boiling.
• Remove from heat and stir in shrimp, parsley, salt, and pepper.
• Transfer the filling to a baking dish. Spread mashed potato topping evenly and create texture by roughing the surface with a fork.
• Bake for 25 minutes until the topping is golden and crispy. Let rest for 5 minutes before serving.

Notes

• Use fresh seafood for best texture and flavor.
• Add chili powder or fresh chilies for extra heat.
• Substitute fish varieties to suit your preference.
• Leftovers can be refrigerated and reheated within 2 days.