Curried Fish Pie

The kitchen smelled like warm spices and comfort on a rainy Tuesday when I first attempted this curried fish pie. I had been craving something that felt like a hug but with a little more excitement than the usual shepherd's pie. The combination of creamy curry sauce with tender fish felt like discovering a secret I should have known years ago. My partner took one bite and immediately asked when I was making it again. That's when I knew this recipe was staying in our regular rotation forever.

Last winter, my friend came over feeling under the weather and I decided to whip this up. She took one spoonful and actually teared up, saying it reminded her of Sunday dinners at her grandmother's house in London. We spent the rest of the evening picking at the crispy edges of the potato topping and talking until the pie dish was completely empty. Sometimes food really is the best medicine.

Ingredients

• 400 g white fish fillets: Cod or haddock work beautifully here because they hold their shape during baking
• 150 g smoked fish: This adds incredible depth that makes the pie taste like it cooked for hours
• 100 g cooked shrimp: These bring sweetness and texture variation throughout the filling
• 1 medium onion: Finely chopped so it melts into the sauce without any crunch
• 2 garlic cloves: Minced fresh because nothing compares to that aromatic punch
• 1 medium carrot: Diced small for subtle sweetness that balances the curry
• 100 g frozen peas: They add pops of color and freshness to the rich sauce
• 2 tbsp butter: The foundation for a roux that makes everything velvety
• 2 tbsp plain flour: This thickens the sauce to the perfect coating consistency
• 400 ml whole milk: Creates that luxurious creaminess you want in a fish pie
• 100 ml fish stock: Even a simple store-bought one elevates the flavor profile
• 1 tbsp mild curry powder: Go mild here so it complements rather than competes with the fish
• 1 tsp ground turmeric: Gives the sauce that gorgeous golden color
• 1 tbsp fresh parsley: Chopped and stirred in at the end for brightness
• Salt and pepper: Taste as you go because smoked fish already brings salinity
• 800 g potatoes: Maris Piper or Yukon Gold mash up fluffy and creamy
• 2 tbsp butter for mash: Essential for that restaurant-quality potato topping
• 50 ml milk for mash: Warm this before adding so your potatoes stay hot

Instructions

Get the oven ready:

Preheat to 200°C with the rack in the middle position so the top browns evenly

Start the potatoes:

Boil them in salted water until they fall apart when pierced then drain really well

Make the mash fluffy:

Add the warm butter and milk then mash until smooth and season generously

Build the flavor base:

Melt butter in a saucepan then cook onion and carrot until soft but not colored

Wake up the spices:

Add garlic curry powder and turmeric stirring constantly for one minute until fragrant

Create the sauce:

Stir in flour then gradually whisk in milk and stock until smooth and thickened

Add the fish:

Gently fold in white fish and peas simmering briefly until the fish starts to turn opaque

Finish the filling:

Remove from heat then stir in smoked fish shrimp and parsley with salt and pepper

Assemble the pie:

Transfer filling to your baking dish and spread mash over the top roughing it up with a fork

Bake until golden:

25 minutes should give you those gorgeous crispy peaks and bubbling edges

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I made this for a dinner party once and everyone went silent for the first five minutes of eating. There is something deeply satisfying about watching people genuinely enjoy food you created from scratch. One guest asked for the recipe before she even finished her first serving.

Making It Ahead

This pie actually tastes better when made ahead because the flavors have time to develop and mingle. Assemble everything up to the baking step then cover and refrigerate for up to 24 hours. Just add 10 minutes to the baking time since it will be cold going into the oven.

Freezing Instructions

Wrap the assembled pie tightly with plastic wrap and foil before freezing for up to three months. Thaw overnight in the refrigerator then bake as directed. The texture holds up surprisingly well and it is perfect for those nights when you need comfort food without the effort.

Serving Suggestions

A crisp green salad with lemon vinaigrette cuts through the richness beautifully. Steamed green beans or broccoli work well if you want something warm on the side.

• Crusty bread for soaking up any extra sauce
• A simple white wine like Sauvignon Blanc pairs perfectly
• Lemon wedges on the side for brightness

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This curried fish pie has become my go-to for bringing comfort to the table with a twist. Hope it finds a regular spot in your kitchen too.

Frequently Asked Questions

→ What type of fish works best in this pie?

The best white fish fillets for this dish are cod or haddock due to their firm texture. Smoked haddock adds a wonderful depth of flavor. You can also experiment with other firm white fish or even scallops.

→ Can I prepare this dish in advance?

Yes, you can prepare the fish filling and the mashed potato topping separately and store them in the refrigerator for up to 24 hours. Assemble just before baking. Alternatively, assemble the entire pie and refrigerate, then bake with an extra 10-15 minutes cooking time.

→ How do I achieve a crispy potato topping?

Ensure your mashed potatoes are not too wet. Roughing up the surface with a fork before baking helps create more surface area for crisping. You can also add a sprinkle of grated mature cheddar to the topping for extra golden crunch.

→ Is this dish very spicy?

This pie uses mild curry powder and turmeric for a gentle, aromatic warmth rather than intense heat. If you prefer more spice, you could add a pinch of chili flakes or a hotter curry powder to taste.

→ What can I serve with Curried Fish Pie?

This dish is a complete meal on its own. However, it pairs wonderfully with a simple side salad, some steamed green beans, or tender-stem broccoli to add freshness and extra vegetables.

→ Are there any dietary modifications for this dish?

For a gluten-free version, use cornstarch or a gluten-free flour blend as a thickener for the sauce, and ensure your stock is gluten-free. Dairy-free alternatives can be used for milk and butter, though the texture and flavor might vary slightly.