Curried Fish Pie

The first time I made curried fish pie was on a drizzly Tuesday when the grey sky outside demanded something warm and golden. I had a mix of white fish and smoked haddock in the fridge that needed using, and a sudden impulse to add curry powder to the usual white sauce. When it came out of the oven bubbling furiously with crispy ridges catching the light, my partner took one bite and said this version was staying on permanent rotation. Now it is the dish I make when friends need comfort, and the house fills with that gorgeous smell of curry, cream, and baked potatoes that makes everyone immediately hungry.

I once doubled this recipe for a dinner party and spent so much time chatting that I nearly forgot to rough up the potato topping with a fork. The pie still came out beautiful but the crispy bits were fewer, and I learned that little extra step creates the crunch everyone fights over. Now I always take those extra seconds to drag the fork through the mash, sometimes making little peaks that go burnished gold in the oven. Guests always ask what makes the topping so good, and it is just that one small moment of effort before it goes in.

Ingredients

• White fish fillets: The mild, flaky base of the pie that soaks up the creamy curry sauce beautifully
• Smoked fish: Provides depth and umami that makes the filling taste rich and satisfying
• Shrimp: Adds sweet bites of texture throughout the curried filling
• Onion, carrot and garlic: The aromatic foundation that builds flavor from the first sauté
• Curry powder and turmeric: Give the sauce its gentle warmth and gorgeous golden color
• Plain flour: Thickens the sauce into a velvety consistency that clings to every chunk of fish
• Milk and stock: Create the creamy, savory base that ties everything together
• Potatoes: The cloudlike topping that crisps up so perfectly in the oven
• Butter and milk for mashing: Make the potatoes rich and spreadable for easy topping

Instructions

Get your oven warming and potatoes going:

Preheat to 200°C and get those potatoes boiling in salted water for about 15 minutes until they are fork tender. Drain well, then mash with butter and milk, seasoning generously.

Build the fragrant base:

While the potatoes cook, melt butter in a saucepan and sauté onion, carrot and garlic for 5 minutes until softened and fragrant.

Wake up the spices:

Stir in curry powder and turmeric, cooking for just 1 minute until the scent fills your kitchen.

Make the sauce:

Add flour and stir constantly for 1 minute, then gradually whisk in milk and stock. Keep stirring until the sauce thickens into something smooth and creamy, about 4 to 5 minutes.

Add the fish:

Gently fold in the white fish, smoked fish and peas, then simmer for 3 to 4 minutes. Remove from heat and stir in the shrimp, parsley and seasoning.

Assemble and bake:

Transfer the filling to your baking dish and spread the mashed potatoes on top, using a fork to create rough ridges. Bake for 25 minutes until the top is golden and the sauce is bubbling up around the edges.

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This pie became a Wednesday tradition during one particularly long winter when my roommate and I needed something to look forward to midweek. We would eat it straight from the baking dish, forks clinking occasionally, while watching whatever series we were binging at the time. Now the smell of curry and baking potatoes brings back that cozy feeling of having nowhere else to be.

Making It Ahead

You can assemble the entire pie up to a day in advance and keep it covered in the refrigerator. The potatoes might develop a thin skin on the surface, but a quick fluff with a fork before baking brings it back to life. Add an extra 10 minutes to the baking time if it goes in cold from the fridge.

Getting The Crispiest Top

That golden crunchy crust is the whole point of a fish pie, and the secret is creating lots of surface area for browning. Drag your fork through the mash to make peaks and valleys, and do not smooth it out. If you want extra insurance, brush the top lightly with melted butter or beaten egg before it goes in the oven.

Serving Suggestions

A crisp green salad with a sharp vinaigrette cuts through the richness beautifully, and some steamed greens on the side never hurt anyone. I love serving this with plenty of white wine, something bright and acidic like a Sauvignon Blanc.

• Let the pie rest for at least 5 minutes before serving so the sauce settles slightly
• Have extra hot sauce on hand for those who like more heat
• The leftovers, if you have any, reheat surprisingly well in the oven

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This curried fish pie has become the dish I make when life feels overwhelming and I need something that tastes like a hug. Hope it brings the same comfort to your kitchen.

Recipe FAQs

→ What type of fish works best in this preparation?

White fish like cod or haddock are ideal for their flaky texture. Smoked haddock adds a lovely depth of flavor. You can also experiment with salmon or other firm white fish varieties.

→ Can I prepare this meal in advance?

Absolutely! You can assemble the entire dish, including the potato topping, up to 24 hours ahead. Cover it well and refrigerate. When ready to bake, add an extra 10-15 minutes to the cooking time if baking from cold.

→ How can I make the potato topping even more golden and crispy?

For extra crispiness, rough up the surface of the mashed potatoes with a fork before baking. You can also sprinkle a little grated cheese, like mature cheddar, over the potatoes during the last 10 minutes of baking.

→ What if I don't have fish stock?

If fish stock isn't available, vegetable stock is a great alternative and won't significantly alter the flavor profile. Chicken stock can also be used in a pinch, though it will impart a slightly different taste.

→ Are there any vegetable additions or substitutions I can make?

Certainly! Feel free to add spinach, leeks, or mushrooms to the filling for more vegetables. Sweet potatoes can also be used for the topping as a flavorful alternative to traditional white potatoes.

→ What are some good accompaniments for this dish?

This hearty meal pairs wonderfully with a simple green salad or some steamed green beans. A crisp white wine like Sauvignon Blanc is also a delightful pairing.