Pin Recipe My mum brought home a jar of curry powder one Tuesday evening, and by Wednesday dinner, she'd turned our traditional fish pie into something entirely unexpected. The kitchen filled with this warm, golden aroma that made everyone stop and ask what was cooking, and honestly, that first forkful changed how I thought about comfort food forever. There's something magical about taking a dish you've known your whole life and discovering it can surprise you all over again.
I made this for my flatmates on a rainy Saturday when nobody wanted to venture out, and watching them come back for seconds while the rain pattered against the windows felt like small magic. That's when I realized curried fish pie isn't just dinner, it's the kind of meal that brings people to the table without fanfare, the kind that lingers in conversation long after the plates are cleared.
Ingredients
- White fish fillets (400g): Cod and haddock are your safest bets here; they hold their shape beautifully during cooking and have a gentle sweetness that plays well with the curry spices.
- Smoked fish (150g): This is where the depth comes from, that slightly salty, smokiness that makes people wonder what your secret ingredient is.
- Cooked shrimp (100g): They add sweetness and a whisper of the sea, plus they cook through in seconds so there's no risk of rubbery texture.
- Onion, garlic, and carrot: The holy trinity that builds flavor; don't rush the sautéing, give them time to soften and release their sweetness.
- Frozen peas (100g): They're actually perfect here because they thaw gently in the sauce without turning mushy like fresh ones might.
- Unsalted butter (2 tbsp): Use real butter for the sauce base; it creates a silkier, more forgiving roux than oil ever could.
- Plain flour (2 tbsp): This thickens the sauce to the right consistency; too much and it becomes gluey, too little and it's soupy.
- Whole milk and fish stock (500ml combined): The milk keeps it gentle and creamy while the stock adds that savory backbone.
- Mild curry powder and turmeric (1 tbsp and 1 tsp): Toast these briefly in the butter to unlock their warmth; this single step makes an enormous difference.
- Fresh parsley: Stir it in at the very end so it stays bright and doesn't turn muddy from the heat.
- Potatoes for topping (800g): Choose a floury variety like Maris Piper; they mash to clouds and crisp up beautifully in the oven.
Instructions
- Heat your oven and start the potatoes:
- Set the oven to 200°C (180°C fan) and get a large pot of salted water boiling. The potatoes need about 15 minutes to turn completely tender; you're aiming for them to break apart when you press them with a fork.
- Build the curry base:
- Melt butter in a saucepan over medium heat, then add your chopped onion, carrot, and garlic. Listen for the gentle sizzle and keep stirring every minute or so; you want them softened and turning translucent, about 5 minutes total. This is where the magic begins, where everything starts smelling incredible.
- Toast the spices:
- Stir in the curry powder and turmeric, cooking just for a minute until the kitchen fills with warmth and fragrance. This blooming step is crucial; it wakes up the spices and prevents them from tasting raw or dusty in the final dish.
- Make the roux:
- Sprinkle in the flour and stir constantly for a minute. You're creating a paste that will thicken your sauce; don't let it brown or stick to the pan.
- Create the sauce:
- Whisk in the milk and stock gradually, stirring as you go to keep lumps from forming. Keep stirring until it thickens into a smooth, creamy sauce, about 4 to 5 minutes; it should coat the back of a spoon but still move easily.
- Add the fish and simmer gently:
- Stir in the chunks of white fish, smoked fish, and frozen peas. Let everything simmer very gently for 3 to 4 minutes; the fish will turn opaque and flake slightly but still stay tender. Remove from heat before adding the shrimp so they don't overcook and toughen.
- Finish with shrimp and herbs:
- Stir in the cooked shrimp, fresh parsley, and a pinch of salt and pepper to taste. The shrimp just needs to warm through; they're already cooked, so this is just to incorporate them.
- Prepare the mashed potato topping:
- By now your potatoes should be tender; drain them well and return to the pot. Mash with butter and milk until creamy and smooth, then season generously with salt and pepper.
- Assemble and bake:
- Pour the curried fish mixture into a baking dish, then spread the mashed potatoes evenly over the top. Rough up the surface with a fork to create peaks and valleys; these crispy bits are what everyone fights over. Bake for 25 minutes until the top is golden and the edges are bubbling slightly.
- Rest before serving:
- Let the pie sit for 5 minutes after coming out of the oven. This lets everything settle and makes serving much easier.
Pin Recipe There's a moment when you pull this pie from the oven and the golden potato top catches the light just right that you know you've created something special. It's not just the flavors or the textures, it's that feeling of having made something that tastes like home, but better.
The Spice Balance
Curry powder can be bold, but here it's playing a supporting role, adding warmth and complexity rather than heat. The turmeric brings earthiness and a subtle color that makes the sauce look almost sunset-golden, while the milk keeps everything creamy and gentle. If you prefer more spice intensity, you can bump up the curry powder slightly, but remember that smoked fish already brings its own savory punch, so restraint here actually makes the dish sing louder.
Making It Your Own
This is the beautiful thing about curried fish pie; it's flexible enough to bend toward your tastes without losing its identity. Some people add grated mature cheddar to the mashed potato topping, which creates this incredible savory-creamy layer. Others swap in sweet potato for something earthier, or stir spinach into the sauce just before baking for color and nutrition.
Timing and Serving Suggestions
This dish comes together in about an hour from start to finish, making it perfect for a weeknight dinner that still feels special. The resting time after baking is genuinely important; it lets the layers set so each spoonful has fish, sauce, and potato all together. Serve it straight from the baking dish with a crisp white wine like Sauvignon Blanc, and maybe a simple green salad on the side to cut through the richness.
- If you're cooking ahead, you can assemble the pie and refrigerate it uncooked for up to 24 hours, then bake when you're ready (just add a few extra minutes to the baking time).
- Leftovers keep surprisingly well for two days in the fridge, though the potato topping loses some crispness; reheating gently in a warm oven brings it back to life.
- This recipe easily doubles if you're feeding more people, but use a larger baking dish and add just a few extra minutes to the baking time.
Pin Recipe This curried fish pie has quietly become the dish I make when I want to impress people without fussing, the one that makes my kitchen smell like I've spent all day cooking. It's proof that the best recipes aren't the most complicated ones; they're the ones that take something familiar and make you fall in love with it again.
Recipe FAQs
- → What type of fish works best for this dish?
Cod and haddock are ideal choices due to their firm texture and mild flavor. You can also use pollock, tilapia, or sea bass. Combining white fish with smoked fish adds depth and complexity to the sauce.
- → Can I make this ahead of time?
Yes, you can assemble the entire dish up to 24 hours in advance. Cover and refrigerate, then bake when ready. Add an extra 10-15 minutes to the baking time if cooking from cold.
- → How do I prevent the sauce from being too thin or too thick?
The key is whisking the milk and stock gradually into the flour mixture and cooking until it coats the back of a spoon. If too thick, add more milk; if too thin, simmer longer to reduce.
- → Can I freeze curried fish pie?
Yes, freeze either before or after baking. Wrap tightly and freeze for up to 3 months. Defrost overnight in the refrigerator before reheating at 180°C until piping hot throughout.
- → What side dishes complement this pie?
Serve with steamed green beans, buttered peas, a fresh garden salad, or crusty bread. The creamy, spiced filling pairs wonderfully with crisp, light vegetables that balance the richness.
- → How can I adjust the curry flavor intensity?
Start with 1 tablespoon of mild curry powder and taste the sauce before adding the fish. For more heat, add cayenne pepper or use a medium curry powder. For milder flavor, reduce the curry powder to 2 teaspoons.