Curried Fish Pie with Potatoes

My neighbor knocked on the door one rainy Tuesday holding a bag of smoked haddock and asked if I knew what to do with it. I had curry powder in the cupboard and leftover mashed potatoes in the fridge, and somehow those three things collided into this pie. The smell that filled the kitchen that evening, warm spices mingling with buttery fish, made me realize comfort food doesn't always follow tradition. Sometimes it rewrites it entirely.

I served this to friends who claimed they didn't like curry, and they scraped the dish clean without saying a word until dessert. One of them finally admitted she'd been wrong about spiced food her whole life. That's the magic of this pie: it doesn't shout, it whispers warmth and spice in a way that feels like a hug, not a challenge.

Ingredients

• White fish fillets: Cod or haddock work beautifully here because they hold their shape and soak up the curry without falling apart.
• Smoked fish: This adds a deep, savory backbone to the sauce and makes the whole dish feel more complex than the effort suggests.
• Cooked peeled shrimp: Stir these in at the end so they stay tender and don't turn rubbery in the oven.
• Onion: Finely chopped so it melts into the sauce and sweetens as it cooks with the garlic and carrot.
• Garlic cloves: Minced fresh garlic brings sharpness that balances the richness of the butter and milk.
• Carrot: Diced small, it adds a hint of sweetness and a pop of color in every spoonful.
• Frozen peas: They brighten the filling and need no prep, which is a weeknight blessing.
• Unsalted butter: Used in both the sauce and the mash, it ties the whole dish together with silky richness.
• Plain flour: This thickens the sauce into something creamy and spoonable, coating every piece of fish.
• Whole milk: Full fat milk makes the sauce luscious and smooth without feeling heavy.
• Fish stock or vegetable stock: A splash of stock deepens the savory notes and keeps the sauce from being too one dimensional.
• Mild curry powder: This is the heart of the twist, warm and aromatic without overwhelming the delicate fish.
• Ground turmeric: It adds an earthy undertone and that golden glow that makes the filling look as inviting as it tastes.
• Fresh parsley: Chopped and stirred in at the end, it brings brightness and a hint of freshness to cut through the cream.
• Potatoes: Fluffy mashed potatoes become the crispy, golden crown when you rough them up with a fork before baking.
• Salt and pepper: Season generously at every stage, tasting as you go, because under seasoned fish pie is a quiet tragedy.

Instructions

Preheat and Prep:

Set your oven to 200°C (180°C fan) so it's ready when your filling is done. This gives you time to focus on the potatoes and sauce without rushing.

Boil and Mash the Potatoes:

Cook the potato chunks in salted water until they break apart easily with a fork, about 15 minutes. Drain them well, mash with butter and milk until smooth, then season with salt and pepper and set aside.

Sauté the Aromatics:

Melt butter in a saucepan over medium heat, then add the onion, carrot, and garlic. Cook them gently for 5 minutes until they soften and smell sweet.

Bloom the Spices:

Stir in the curry powder and turmeric, letting them cook for a full minute. You'll know they're ready when the kitchen smells warm and toasty.

Make the Roux:

Add the flour and stir constantly for another minute, coating the vegetables. This step is key to avoiding lumps later.

Build the Sauce:

Gradually whisk in the milk and stock, stirring as the sauce thickens and turns silky smooth. Let it cook for 4 to 5 minutes until it coats the back of a spoon.

Add the Fish and Peas:

Gently fold in the white fish, smoked fish, and frozen peas. Simmer for 3 to 4 minutes until the fish is just cooked, then remove from heat and stir in the shrimp, parsley, salt, and pepper.

Assemble the Pie:

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

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 doesn't spill everywhere.

Save

The first time I pulled this pie out of the oven, the top was so crispy and golden I almost didn't want to break into it. But once I did, watching that creamy, spiced filling spill onto the plate, I knew this was the kind of dish that turns a regular dinner into something people remember. It's become my go to when I want to feed someone something that feels like care made visible.

Choosing Your Fish

Cod and haddock are my favorites because they're mild, flaky, and sturdy enough to hold up in the sauce. If you can find smoked haddock, grab it, the smokiness adds a layer of flavor you can't replicate with fresh fish alone. I've also used salmon when I had it on hand, and it worked beautifully, just cut it into slightly larger chunks so it doesn't disappear into the sauce.

Making It Your Own

This recipe welcomes small changes with open arms. I've stirred in a handful of baby spinach with the shrimp for extra greens, swapped regular potatoes for sweet potatoes when I wanted something earthier, and even added a handful of sharp cheddar to the mash for a richer topping. If you like heat, a pinch of cayenne or chopped green chili in the sauce will give it a gentle kick without overpowering the fish.

Serving and Storing

This pie is filling enough to stand alone, but a simple green salad or steamed green beans on the side balances the richness nicely. I love pairing it with a crisp white wine like Sauvignon Blanc, which cuts through the cream and complements the spice. Leftovers keep in the fridge for up to three days and reheat beautifully in the oven, just cover with foil so the top doesn't burn before the filling warms through.

• Reheat covered at 180°C for 15 to 20 minutes until heated through.
• Freeze individual portions for up to two months, thaw overnight in the fridge before reheating.
• Serve with crusty bread to scoop up every last bit of that curried sauce.

Save

There's something deeply satisfying about pulling a bubbling, golden pie from the oven and knowing it started with a bag of fish and a little curiosity. I hope this one finds a place in your kitchen the way it has in mine.

Recipe Questions & Answers

→ Can I use different types of fish?

Yes, you can substitute cod or haddock with other white fish like pollock, tilapia, or sea bass. For the smoked fish, smoked cod or mackerel work well as alternatives to smoked haddock.

→ Can I make this ahead of time?

Absolutely. Prepare the filling and potato topping separately, assemble in the baking dish, cover, and refrigerate for up to 24 hours. When ready to serve, bake from chilled, adding 10-15 minutes to the cooking time.

→ How do I make the potato topping extra crispy?

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

→ Can I freeze curried fish pie?

Yes, you can freeze it before or after baking. If freezing unbaked, assemble completely, cover tightly, and freeze for up to 2 months. Thaw overnight in the refrigerator before baking. If freezing baked, reheat from frozen at 180°C for 45-50 minutes.

→ What can I serve alongside this dish?

This pairs beautifully with steamed green beans, buttered peas, or a fresh mixed salad. For beverages, a crisp white wine like Sauvignon Blanc or Chardonnay complements the creamy curry flavors perfectly.

→ Can I adjust the curry flavor?

Certainly. For a milder version, reduce the curry powder to 1-2 teaspoons. For more heat, add a pinch of cayenne pepper or use a medium curry powder instead of mild. Taste the sauce before adding the fish to adjust seasoning.