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
Scale
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.
