Curried Fish Pie with Potatoes (Printable)

Tender fish in creamy curry sauce with golden potato topping. A comforting British twist on a classic dish.

# What You Need:

→ Fish and Seafood

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

→ Curry Sauce

08 - 2 tablespoons unsalted butter
09 - 2 tablespoons all-purpose flour
10 - 13.5 fl oz whole milk
11 - 3.4 fl oz 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 - 28.3 oz potatoes, peeled and cut into chunks
17 - 2 tablespoons unsalted butter
18 - 1.7 fl oz whole milk
19 - Salt and pepper to taste

# Directions:

01 - Preheat oven to 400°F (200°C conventional or 180°C fan).
02 - Boil potatoes in salted water until tender, approximately 15 minutes. Drain thoroughly, mash with butter and milk, then season with salt and pepper. Set aside.
03 - Heat butter in a saucepan over medium heat. Add chopped onion, diced carrot, and minced garlic; sauté for 5 minutes until softened.
04 - Stir in curry powder and ground turmeric; cook for 1 minute until fragrant.
05 - Add flour and cook for 1 minute while stirring constantly.
06 - Gradually whisk in milk and stock. Cook while stirring until sauce thickens and becomes smooth, approximately 4 to 5 minutes.
07 - Add white fish, smoked fish, and peas to the sauce. Simmer gently for 3 to 4 minutes, then remove from heat. Stir in shrimp, fresh parsley, salt, and pepper.
08 - Transfer curried fish filling to a baking dish. Spread mashed potatoes evenly over top, creating a rough texture with a fork to promote crispiness.
09 - Bake for 25 minutes until topping is golden and crispy. Allow to rest for 5 minutes before serving.

# Expert Suggestions:

01 -
  • It takes the coziness of fish pie and wakes it up with curry spices that feel both familiar and surprising.
  • The golden, crispy potato topping contrasts beautifully with the creamy, fragrant filling underneath.
  • It uses simple pantry spices to transform everyday white fish into something that feels special enough for guests.
  • Leftovers reheat beautifully, and the flavors deepen overnight in the fridge.
02 -
  • Don't skip roughing up the mashed potato topping with a fork, those little peaks turn crispy and golden and add the best texture contrast.
  • If your sauce looks too thick after adding the fish, loosen it with a splash more stock or milk before transferring to the baking dish.
  • Let the pie rest after baking or the filling will be molten and runny when you scoop it out.
03 -
  • Taste your curry powder before adding it, some blends are much stronger than others and you may want to start with less.
  • Use a mix of smoked and fresh fish for depth, the smoke adds complexity without making the dish taste heavy.
  • Don't overcook the fish in the sauce, it will finish cooking in the oven and you want it tender, not tough.
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