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Curried Fish Pie

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.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
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.