Curried Fish Pie with Potatoes

My neighbor showed up one rainy Thursday with a jar of curry powder and a peculiar request: could I make her grandmother's fish pie, but with a bit of spice? I'd never thought to add curry to something so classically British, yet that evening, as the golden potato crust crackled in the oven and the kitchen filled with this unexpected aroma—toasted turmeric mingling with butter and the sea—I realized some of the best dishes happen when traditions collide with curiosity.

I made this for my partner's colleagues last winter, and watching them realize it was fish pie halfway through their first bite—surprise melting into genuine delight—made me understand why comfort food matters so much. There's something about breaking through someone's expectations with a familiar dish they didn't know they needed.

Ingredients

• White fish fillets (400 g): Use cod or haddock, something sturdy that won't fall apart; the chunks should be roughly bite-sized.
• Smoked fish (150 g): This is where the depth comes from—don't skip it, as it transforms the whole sauce into something memorable.
• Cooked shrimp (100 g): Add these near the end so they stay tender; they're the small luxury that makes this feel special.
• Onion, garlic, carrot: The holy trinity softened slowly releases sweetness that balances the spice beautifully.
• Frozen peas (100 g): They thaw gently in the warm sauce, no need to cook separately.
• Unsalted butter (2 tbsp for sauce): The foundation of your roux, so use good butter.
• Plain flour (2 tbsp): This creates the silky base; whisk it in well to avoid lumps.
• Whole milk (400 ml) and stock (100 ml): The ratio of milk to stock keeps it creamy without being heavy.
• Mild curry powder (1 tbsp) and turmeric (1 tsp): These warm spices should whisper, not shout; they're enhancing, not overwhelming.
• Fresh parsley (1 tbsp): Stir it in at the end for brightness that cuts through richness.
• Potatoes (800 g) and butter (2 tbsp): Waxy potatoes hold their shape better than floury ones when mashed.

Instructions

Heat your oven and start the potatoes:

Set the oven to 200°C (180°C fan) and get salted water boiling for the potatoes; this head start means everything finishes together. Peel and chunk your potatoes roughly—pieces about the size of walnuts cook faster and mash more evenly.

Mash while warm:

Once the potatoes are tender enough that a fork slides through easily, drain them immediately and mash with butter and milk while they're still steaming. Season boldly; the topping needs flavor to shine above the spiced filling.

Build the aromatics:

While potatoes cook, melt butter in a large saucepan and add your chopped onion, diced carrot, and minced garlic. Listen for the gentle sizzle and watch until the vegetables soften into almost translucent pieces, about five minutes.

Toast the spices:

Stir in the curry powder and turmeric, letting them warm in the butter for just a minute until your kitchen suddenly smells like something between a spice market and home. This brief heating blooms the flavors and prevents a raw, chalky taste.

Make your roux:

Add flour and stir constantly for a minute to cook out the raw taste; you're creating a pale paste that will thicken everything. Don't rush this step or your sauce will taste grainy.

Create the sauce:

Pour milk and stock in slowly while whisking, as if you're coaxing them together gently. The sauce should go from thick and awkward to smooth and pourable within about five minutes of steady stirring.

Add the fish gently:

Fold in your white fish chunks and smoked fish, then let them poach in the gentle warmth for three to four minutes—they should be just cooked through, still tender. Add the peas in the final minute so they stay bright green.

Finish before baking:

Remove from heat and stir in the cooked shrimp, fresh parsley, salt, and pepper to taste. The shrimp heat through without cooking further, staying plump and sweet.

Layer and top:

Pour the curried fish mixture into your baking dish and spread the mashed potatoes evenly over the top, then run a fork across the surface in rough strokes. Those peaks and valleys will turn golden and crispy in the oven.

Bake until golden:

Slide into the oven for about twenty-five minutes; you're looking for a topping that's turned a deep golden color with crispy edges. Let it rest five minutes before serving so the sauce sets slightly.

Save

There's a moment, just before everything comes out of the oven, when you realize you've created something that feels both familiar and completely new. That's when this dish stops being just dinner and becomes the kind of thing people text you about weeks later, asking if you'll make it again.

Why Curry Works Here

Curry powder in a fish pie sounds odd until you taste how the warm spices actually coax out the natural sweetness of the fish rather than masking it. The turmeric adds a subtle earthiness that ties everything together, making the dish feel more complex and intentional than a plain white sauce ever could. I realized this while reading about how Indian and British cuisines have been quietly influencing each other for centuries—this pie might be more of a bridge than a twist.

The Potato Topping Matters More Than You Think

Don't just smooth the mashed potatoes flat and call it done; that fork-roughed surface is where all the crispiness lives. The rougher you make it, the more edges catch the heat and turn golden brown and crispy, creating a texture that contrasts beautifully with the creamy filling underneath. It's a small gesture that changes everything about the final bite.

Variations and Moments

I've added grated mature cheddar to the potato topping on nights when I wanted something richer, and I've swapped regular potatoes for sweet potatoes when I was feeling experimental. A handful of fresh spinach stirred into the filling adds color and nutrition without changing the fundamental character of the dish. The beauty of this recipe is that it's forgiving enough to play with while being structured enough that it rarely disappoints.

• Try a splash of white wine in the sauce for extra depth and sophistication.
• Add a squeeze of lemon juice at the end to brighten everything without making it taste acidic.
• Serve with a crisp Sauvignon Blanc or a light ale that won't overpower the delicate spice.

Save

This curried fish pie has become my answer to the question of what to cook when I want to impress without stress. It's proof that sometimes the best meals come from saying yes to an unexpected suggestion on a rainy afternoon.

Recipe FAQ Section

→ Can I use frozen fish for this dish?

Yes, frozen fish works well. Thaw completely and pat dry before cutting into chunks to ensure the sauce doesn't become watery.

→ What type of curry powder should I use?

Mild curry powder is recommended to complement rather than overpower the delicate fish. You can adjust the amount based on your spice preference.

→ Can I prepare this ahead of time?

Yes, assemble the dish completely, cover, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking from cold.

→ What can I substitute for smoked fish?

If you prefer, use all white fish and add a pinch of smoked paprika for depth, or use smoked salmon for a different flavor profile.

→ How do I store leftovers?

Store covered in the refrigerator for up to 2 days. Reheat in a 180°C oven for 20-25 minutes until piping hot throughout.

→ Can I freeze curried fish pie?

Yes, freeze before baking for up to 2 months. Thaw overnight in the refrigerator before baking as directed, adding extra time if needed.