Curried Fish Pie

Curried Fish Pie

This is classic British comfort food with a proper kick. Creamy fish pie filling, soft flakes of fish, sweet peas, and a thick, gently spiced sauce, all tucked under a blanket of fluffy mash that goes golden and crisp in the oven. It’s familiar, but the curry twist gives it real character.

Fish pie can sometimes feel a bit beige. Not this one. The curry powder, ginger and garlic lift the whole dish, giving it warmth and depth without overpowering the fish. It’s not fiery, it’s fragrant. Comforting, but with personality.

Underneath that mash topping is a rich, creamy sauce built properly. Onion softened for sweetness, butter and flour forming a roux, milk thickened to that classic velvety texture. The fish gently cooks in the residual heat of the sauce and oven, staying tender rather than overworked.

Then there’s the mash. Smooth, buttery, lightly seasoned, and forked up on top so you get those crispy peaks once it bakes. It’s hearty, satisfying and exactly what you want on a colder evening.

This is fish pie, upgraded.

Why this fish pie works so well

Building the sauce with a roux gives structure. Butter and flour create thickness that holds everything together rather than a watery filling.

Cooking the curry powder briefly with the onion, garlic and ginger wakes up the spices and removes any raw flavour.

Using a fish pie mix keeps things easy and affordable. You get a combination of white fish and sometimes salmon, which gives flavour and colour contrast.

Adding the fish off the heat prevents overcooking. It finishes gently in the oven.

Peas bring sweetness and colour, cutting through the richness of the sauce.

Coriander adds freshness that complements the curry spices beautifully.

The mash topping seals everything in and gives you that classic pie contrast, creamy underneath, crisp on top.

It’s balanced. Creamy but spiced. Comforting but interesting.

Equipment you’ll need

A large saucepan for boiling potatoes.

A large frying pan or saucepan for the filling.

An ovenproof dish.

A potato masher.

A whisk or wooden spoon for the sauce.

Solid basics. No complications.

Ingredients

1 onion, diced
3 cloves garlic, minced
15 g ginger, minced
2 tbsp curry powder, mild works well
25 g butter
25 g plain flour
400 ml milk
500 g fish pie mix
120 g peas
10 g coriander, chopped

For the mash topping

1 kg potatoes
25 g butter
25 ml milk
Salt and black pepper
Cooking oil

How to make it

Preheat the oven to 180C fan.

Peel the potatoes, cut them into even halves or chunks, and place them into a saucepan of cold water. Season generously with salt and bring to a simmer. Cook until tender.

Meanwhile, heat a drizzle of cooking oil in a large pan over a medium to high heat.

Add the diced onion and cook until softened and slightly translucent.

Add the garlic, ginger and curry powder. Cook for a couple of minutes to release the aroma and deepen the spice flavour.

Add the butter to the pan. Once melted, stir in the flour and cook for about a minute, stirring continuously to form a roux.

Gradually pour in the milk, stirring constantly, until the sauce thickens and becomes smooth. Continue cooking until it reaches a thick, creamy consistency.

Taste and season with salt and black pepper.

Turn off the heat and gently fold in the fish pie mix, peas and chopped coriander. Stir well.

Transfer the mixture into an ovenproof dish, leaving at least a 1 cm gap at the top.

Once the potatoes are tender, drain them and allow them to steam dry for a few minutes.

Mash until smooth, then add the butter, milk and seasoning. Mix until creamy.

Spoon the mashed potato over the fish mixture, spreading evenly. Use a fork to rough up the surface to create texture.

Bake for about 30 minutes until golden on top and bubbling at the edges.

Remove from the oven and let it sit for a few minutes before serving.

Tips for best results

Let the potatoes steam dry before mashing. It makes the mash fluffier.

Cook the roux properly before adding milk to avoid a floury taste.

Add the fish off the heat to prevent overcooking.

Don’t make the mash too loose. It should hold its shape on top.

Roughing up the mash with a fork creates crispy edges.

If you want extra colour, brush the top lightly with melted butter before baking.

Storage and leftovers

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat in the oven at 180C until piping hot throughout.

It can be frozen before or after baking. Freeze for up to 3 months. Defrost overnight in the fridge before reheating.

Portioning into smaller dishes before freezing makes it easier to reheat.

FAQs

Is this very spicy?
No. It’s gently spiced rather than hot. Use hot curry powder if you want more heat.

Can I use fresh fish instead of a mix?
Yes. Combine cod, salmon and smoked haddock for great flavour.

Can I add boiled eggs?
Yes. Sliced boiled eggs work well if you like a more traditional twist.

Can I make it dairy-free?
You can substitute plant-based milk and butter, though the flavour will change slightly.

What can I serve it with?
It’s a complete meal on its own, but a simple green salad works nicely.

Can I prepare it ahead?
Yes. Assemble fully, refrigerate, then bake when ready to serve.

Creamy, comforting and gently spiced. This curried fish pie takes a classic and gives it real personality.

Golden mash on top, rich filling underneath. Proper comfort food, done differently.