I love how this recipe turns a traditional fish pie into something a little more exciting with the addition of curry powder and turmeric. The spices are mild but flavorful, pairing perfectly with the creamy white sauce and flaky fish. The mashed potato topping is rich and fluffy, crisping beautifully in the oven. It’s a full meal in one dish and a great way to get both comfort and nutrition.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Filling 14.1 oz white fish fillets (cod or haddock), skinless and boneless, cut into chunks 5.3 oz smoked fish (smoked haddock), skinless and boneless, cut into chunks 3.5 oz cooked peeled shrimp 1 medium onion, finely chopped 2 garlic cloves, minced 1 medium carrot, diced 3.5 oz frozen peas 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 13.5 fl oz whole milk 3.4 fl oz fish or vegetable stock 1 tablespoon mild curry powder 1 teaspoon ground turmeric 1 tablespoon fresh parsley, chopped Salt and pepper to taste
Potato Topping 28.2 oz potatoes, peeled and cut into chunks 2 tablespoons unsalted butter 1.7 fl oz milk Salt and pepper to taste
Directions
1. Preheat and prep the topping I preheat the oven to 400°F (180°C fan). Then I boil the peeled and chunked potatoes in salted water for about 15 minutes until they’re fork-tender. Once drained, I mash them with butter and milk, seasoning with salt and pepper. I set this aside while I prepare the filling.
2. Sauté the vegetables and spices In a large saucepan, I melt the butter over medium heat. I add the chopped onion, diced carrot, and minced garlic, cooking for about 5 minutes until soft. Then I stir in the curry powder and turmeric and cook for another minute until the spices are fragrant.
3. Make the creamy sauce I stir in the flour and cook it for about a minute to create a roux. Gradually, I whisk in the milk and fish stock, a bit at a time, stirring constantly to avoid lumps. The sauce should thicken after 4–5 minutes of gentle simmering.
4. Add the seafood Next, I gently stir in the white fish, smoked fish, and frozen peas. I let everything simmer gently for 3–4 minutes—just enough to begin cooking the fish without boiling. Then I remove the pan from the heat and stir in the shrimp and chopped parsley. I taste the filling and adjust with salt and pepper.
5. Assemble and bake I pour the filling into a baking dish and spread the mashed potatoes on top, using a fork to rough up the surface (this helps get those golden, crispy peaks). I bake the pie for 25 minutes until the top is golden and the filling is bubbling. After resting for 5 minutes, it’s ready to serve.
Servings and timing
This recipe makes 4 servings. Prep time: 20 minutes Cook time: 40 minutes Total time: 1 hour
Variations
I sometimes swap the smoked haddock for salmon for a richer flavor.
A handful of baby spinach stirred into the sauce adds a bit of green and works beautifully with the curry.
For a dairy-free version, I use plant-based milk and butter.
I also like using sweet potato mash on top for a slightly sweeter and colorful twist.
Storage/Reheating
Leftovers keep well in the fridge for up to 3 days in an airtight container. I reheat portions in the oven at 350°F for about 15–20 minutes or until piping hot throughout. It also microwaves well in a pinch, but I prefer the oven for the crispy topping. I don’t recommend freezing this dish because the creamy sauce can split after thawing.
FAQs
Can I use frozen fish in this recipe?
Yes, I often use frozen fish fillets—just make sure to thaw them completely and pat them dry before adding them to the sauce to avoid excess water.
Is the curry flavor strong?
No, the curry powder and turmeric give it a gentle warmth and a golden color without overwhelming the other ingredients. It’s mild enough for the whole family.
Can I make this ahead of time?
Absolutely. I assemble the pie earlier in the day and keep it covered in the fridge. I bake it just before serving, adding a few extra minutes to the cooking time if it’s going into the oven cold.
What’s the best fish to use?
I like a mix of white fish like cod or haddock with a bit of smoked haddock for depth of flavor. Firm fish holds up best, but even tilapia or pollock work in a pinch.
Can I leave out the shrimp?
Yes, I skip the shrimp if I prefer a simpler fish pie, or substitute it with more white fish or even cooked scallops for a twist.
Conclusion
This curried fish pie is one of my favorite comfort meals—it’s creamy, cozy, and full of gentle spice. The mix of flaky fish, tender veggies, and smooth mashed potatoes makes every bite comforting and hearty. Whether I’m feeding the family or just craving something warm and nourishing, this pie always delivers.
Curried Fish Pie made with tender white fish, smoked haddock, shrimp, and a creamy curry-spiced sauce topped with fluffy mashed potatoes. A comforting baked dinner with bold flavor.
Author:Ella
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:4 servings
Category:Dinner, Main Course
Method:Stovetop & Baking
Cuisine:British-Inspired
Ingredients
Fish Filling
14.1 oz white fish fillets (cod or haddock), skinless & boneless, cut into chunks
5.3 oz smoked haddock, skinless & boneless, cut into chunks
3.5 oz cooked peeled shrimp
1 medium onion, finely chopped
2 garlic cloves, minced
1 medium carrot, diced
3.5 oz frozen peas
2 tbsp unsalted butter
2 tbsp all-purpose flour
13.5 fl oz whole milk
3.4 fl oz fish or vegetable stock
1 tbsp mild curry powder
1 tsp ground turmeric
1 tbsp fresh parsley, chopped
Salt and pepper, to taste
Mashed Potato Topping
28.2 oz potatoes, peeled and cut into chunks
2 tbsp unsalted butter
1.7 fl oz milk
Salt and pepper, to taste
Instructions
Preheat Oven
Preheat oven to 400°F (180°C fan-assisted).
Cook the Potatoes
Boil potatoes in salted water for about 15 minutes until very tender. Drain well, mash with butter and milk, season with salt and pepper, and set aside.
Sauté Vegetables
Melt butter in a saucepan over medium heat. Add onion, carrot, and garlic. Cook for 5 minutes, stirring occasionally, until softened.
Add Spices
Stir in curry powder and turmeric. Cook for 1 minute, stirring constantly, until fragrant.
Make the Sauce
Add flour and stir for 1 minute to form a paste. Gradually whisk in milk and stock, stirring constantly to prevent lumps. Cook for 4–5 minutes until thickened and smooth.
Add Fish & Peas
Gently stir in white fish, smoked fish, and peas. Simmer for 3–4 minutes, without boiling.
Finish the Filling
Remove from heat. Stir in shrimp, parsley, and season with salt and pepper.
Assemble
Transfer filling to a baking dish. Spoon mashed potatoes over the top and spread evenly. Rough up the surface with a fork for crispy peaks.
Bake
Bake for 25 minutes, until the topping is golden and lightly crisped.
Rest & Serve
Let rest for 5 minutes before serving.
Notes
Keep heat gentle when cooking fish to avoid overcooking
