If you’re craving a dish that’s both comforting and bursting with vibrant flavors, this Curried Fish Pie Recipe is going to become one of your absolute favorites. Combining tender chunks of flaky white fish and smoked haddock with a luscious curried sauce, topped by creamy mashed potatoes that bake to a golden crisp, this pie is the perfect balance of cozy and exciting. It’s a wonderful way to enjoy seafood with a fragrant twist that’s sure to warm you up and impress anyone sharing the meal with you.
Ingredients You’ll Need
Don’t let the list scare you—it’s packed with simple, fresh, and pantry-friendly ingredients that together create deep layers of flavor and gorgeous texture. Every component has a purpose, whether it’s the subtle sweetness of the carrots or the silky richness of the butter, bringing this Curried Fish Pie Recipe to life.
- White fish fillets (cod or haddock): Provides a delicate, flaky base with a mild taste that complements the spices.
- Smoked haddock: Adds a lovely smoky depth that beautifully balances the curry flavors.
- Cooked peeled shrimp: Brings a tender, sweet seafood touch to round out the filling.
- Onion, finely chopped: Creates a fundamental savory foundation when sautéed.
- Garlic cloves, minced: Adds aromatic warmth that enhances every bite.
- Carrot, diced: Offers subtle sweetness and color to brighten the filling.
- Frozen peas: Introduces pops of freshness and texture.
- Unsalted butter: Used both in the filling and topping for richness and smoothness.
- All-purpose flour: Essential for thickening the creamy curry sauce.
- Whole milk: Creates a velvety base for the sauce and the mashed potato topping.
- Fish or vegetable stock: Boosts flavor and keeps the sauce light but flavorful.
- Mild curry powder: The star spice that adds warmth and a gentle kick to the dish.
- Ground turmeric: Complements the curry with vibrant color and subtle earthiness.
- Fresh parsley, chopped: Introduces a bright herbal note to finish the filling.
- Salt and pepper: Crucial to season and balance every ingredient perfectly.
- Potatoes, peeled and cut into chunks: The creamy topping that crisps beautifully in the oven, locking in all the flavors beneath.
- Milk for topping: Helps create a smooth, fluffy potato topping with a hint of softness.
How to Make Curried Fish Pie Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 400°F (180°C fan-assisted). Preheating is important so it’s piping hot and ready to bake your pie to a golden perfection once assembled. A hot oven ensures the top crisps beautifully without drying out the filling.
Step 2: Prepare the Potato Base
While the oven warms up, boil your peeled and chunked potatoes in salted water until tender, about 15 minutes. Once drained, mash them with butter and milk, seasoning generously with salt and pepper. This creamy mash will be the crowning glory of your Curried Fish Pie Recipe, so make it buttery and smooth for the best texture contrast.
Step 3: Sauté Aromatics
In a saucepan, melt butter over medium heat and add the finely chopped onion, diced carrot, and minced garlic. Sauté for about 5 minutes, stirring occasionally until softened and fragrant. These aromatics build the soulful base of the curry filling and bring sweetness and depth.
Step 4: Toast the Spices
Stir in curry powder and turmeric to the softened vegetables, cooking for about a minute. This step releases the spices’ essential oils and intensifies their flavors, which is key to a beautifully fragranced filling.
Step 5: Create a Roux
Add the flour to the pan and stir it in well, cooking for one minute to remove the raw flour taste. This paste-like mixture will thicken the sauce and give it a silky, luscious texture without lumps—an essential step in nailing this Curried Fish Pie Recipe.
Step 6: Build the Sauce
Gradually whisk in the milk and fish or vegetable stock, a little at a time, so the sauce stays smooth as it thickens. Keep stirring until it reaches a nice, creamy consistency—this usually takes about 4-5 minutes. The sauce is where all the flavors come together, wrapping the fish in a warm curry hug.
Step 7: Incorporate the Fish and Vegetables
Gently add the chunks of white fish, smoked fish, and frozen peas into the sauce. Let everything simmer gently for 3-4 minutes without letting it boil to prevent the fish from breaking apart. This step makes sure the fish cooks perfectly while soaking up all those incredible curry spices.
Step 8: Finish the Filling
Remove the sauce from heat and carefully fold in the cooked shrimp and fresh parsley. Season with salt and freshly cracked pepper to taste. The shrimp adds a delicate sweetness, and parsley brings a fresh lift to balance the rich curry flavors.
Step 9: Assemble the Pie
Transfer the curried fish filling to a baking dish and top with your mashed potatoes. Spread them evenly and use a fork to create texture all over the surface. This textured top makes sure the mash crisps up nicely in the oven, adding that wonderful crunch to your comforting Curried Fish Pie Recipe.
Step 10: Bake and Rest
Bake in the preheated oven for about 25 minutes, or until the potato topping is golden and slightly crispy. Once out of the oven, allow the pie to rest for 5 minutes to let the flavors settle—this makes it easier to serve and lets the sauce thicken slightly for a perfect slice every time.
How to Serve Curried Fish Pie Recipe
Garnishes
Serving your Curried Fish Pie Recipe with a sprinkle of fresh parsley or a few crunchy toasted breadcrumbs on top adds a lovely visual contrast and an additional layer of texture. You can also add a dollop of plain yogurt or a squeeze of fresh lemon juice on each serving for a tangy brightness that cuts through the creamy curry.
Side Dishes
This pie is hearty and filling, so it pairs wonderfully with lighter sides such as a crisp green salad dressed with lemon vinaigrette or steamed seasonal greens like broccoli or green beans. For a more indulgent meal, buttery garlic naan bread on the side is a delicious way to scoop up every last bit of sauce.
Creative Ways to Present
If you want to impress your guests, consider making individual portions in small ramekins or mini baking dishes. This personal touch not only looks charming but also helps manage portion sizes. Another fun idea is to sprinkle some grated cheese over the mash before baking for an extra golden, cheesy crust that’s irresistible.
Make Ahead and Storage
Storing Leftovers
Your Curried Fish Pie Recipe keeps well in the refrigerator for up to 2 days. Store it in an airtight container to preserve the flavors and moisture. When you’re ready to enjoy the leftovers, simply warm it thoroughly for a comforting second serving.
Freezing
This dish freezes beautifully, making it perfect for meal prep. Allow the pie to cool completely, then cover tightly with foil or plastic wrap and freeze for up to 2 months. Freeze in individual portions if you prefer to reheat smaller quantities at a time.
Reheating
To reheat frozen or refrigerated Curried Fish Pie Recipe, thaw overnight in the fridge if frozen, then bake in a preheated oven at 350°F (175°C) until heated through and the topping is crisp again—about 20-25 minutes. You can also reheat single portions in the microwave, but the oven helps maintain that lovely crisp texture on top.
FAQs
Can I use other types of fish in this Curried Fish Pie Recipe?
Absolutely! While cod and haddock are recommended for their texture and flavor, you can use other white fish like pollock, hake, or even salmon if you want a slightly richer taste. Just ensure the fish is skinless and boneless for the best results.
Is there a way to make this recipe less spicy?
Definitely. The curry powder used here is mild, but if you want to tone it down further, simply use less spice or opt for a milder curry blend. You can also balance heat by adding a little extra milk to the sauce to mellow the flavors.
Can I substitute the milk and butter for dairy-free options?
Yes, you can use plant-based milk like almond or oat milk along with vegan butter or olive oil. Just keep in mind that the flavor and texture might vary slightly, but the dish will still taste delicious and maintain its comforting creaminess.
How can I make the mashed potato topping extra fluffy?
To get light, airy mashed potatoes, make sure you drain the potatoes well after boiling and mash them while hot. Adding warm milk and soft butter helps, and whipping them with a potato masher or electric mixer for a minute or two creates a fluffy texture perfect for this pie.
Is it possible to prepare the filling in advance and bake later?
Yes! You can prepare your curried fish filling up to a day ahead and keep it refrigerated. When ready to serve, assemble the pie with mashed potatoes and bake as directed. This saves time and lets flavors deepen overnight.
Final Thoughts
This Curried Fish Pie Recipe is such a joyful way to bring a bit of spice and warmth to a classic comfort food. It’s simple enough for a weeknight dinner yet special enough to serve when you want to impress family and friends. Give it a try—you’ll be amazed at how deeply satisfying and flavorful seafood can be in this charming, cozy pie. Happy cooking and even happier eating!
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Curried Fish Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: British
Description
A comforting and flavorful Curried Fish Pie featuring tender chunks of white and smoked fish, succulent shrimp, and a creamy curried sauce topped with golden mashed potatoes. This dish combines aromatic spices with a rich sauce, baked to perfection for a hearty family meal.
Ingredients
Fish and Seafood
- 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
- 3.5 oz frozen peas
Vegetables
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 medium carrot, diced
- 28.2 oz potatoes, peeled and cut into chunks
Spices and Herbs
- 1 tablespoon mild curry powder
- 1 teaspoon ground turmeric
- 1 tablespoon fresh parsley, chopped
Dairy and Liquids
- 2 tablespoons unsalted butter (plus 2 tablespoons for topping)
- 2 tablespoons all-purpose flour
- 13.5 fl oz whole milk (plus 1.7 fl oz for topping)
- 3.4 fl oz fish or vegetable stock
Seasonings
- Salt and pepper to taste
Instructions
- Preheat Oven: Set the oven to 400°F (180°C fan-assisted) and let it preheat for 10 minutes to ensure an even baking temperature for the pie.
- Prepare Potato Base: Boil the peeled and chunked potatoes in salted water for about 15 minutes until they are completely tender. Drain the water thoroughly, then mash the potatoes with butter and milk. Season the mash with salt and pepper, then set it aside for topping the pie later.
- Sauté Aromatics: While the potatoes cook, melt butter in a saucepan over medium heat. Add the finely chopped onion, diced carrot, and minced garlic to the pan. Sauté the vegetables for 5 minutes, stirring occasionally, until they are softened and fragrant.
- Toast Spices: Stir in the mild curry powder and ground turmeric into the sautéed vegetables. Cook for 1 minute, stirring constantly, to release the spices’ aroma and evenly distribute their flavor.
- Create Roux: Add the all-purpose flour to the saucepan and stir continuously for 1 minute. This mixes with the butter and forms a paste-like roux which will thicken the sauce.
- Build Sauce: Gradually whisk in the whole milk and fish or vegetable stock in small amounts to prevent lumps. Keep stirring continuously until the sauce thickens and becomes smooth, which takes about 4 to 5 minutes.
- Incorporate Fish: Add the white fish chunks, smoked fish chunks, and frozen peas to the thickened sauce. Simmer gently for 3 to 4 minutes, careful not to bring it to a boil, so the fish cooks through without breaking apart.
- Finish Filling: Remove the saucepan from heat and stir in the cooked peeled shrimp and freshly chopped parsley. Season the filling with salt and pepper to taste, mixing gently to combine.
- Assemble Pie: Transfer the curried fish filling into a baking dish, spreading it evenly. Then spoon the mashed potato topping over the filling and spread it out smoothly. Use a fork to rough up the surface of the potatoes to create texture which will crisp nicely during baking.
- Bake and Rest: Place the assembled pie in the preheated oven and bake for 25 minutes until the potato topping turns golden and crispy. After baking, remove the pie from the oven and let it rest for 5 minutes before serving to allow the filling to set.
Notes
- Use fresh parsley to add brightness to the filling, but flat-leaf or curly parsley both work well.
- Ensure the fish pieces are cut into uniform chunks for even cooking.
- If whole milk is unavailable, 2% milk can be used, but this may slightly alter the creaminess of the sauce.
- For a spicier dish, consider adding a pinch of chili powder or cayenne pepper along with the curry powder.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated in the oven for best texture retention.
