Name: Creamy Curried Fish Pie Recipe Ready in Just 45 Minutes
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: British
Ingredients: 1 1/2 lbs white fish fillets (cod, haddock, or similar); 1/2 lb cooked shrimp (peeled & deveined); 2 cups mashed potatoes (buttery & seasoned); 1 onion, diced; 1 cup frozen peas; 1 cup diced carrots (parboiled or frozen); 1 tbsp olive oil or butter; 2 tbsp all-purpose flour; 1 1/2 cups milk; 1/2 cup fish or veggie broth; 2 tsp curry powder; 1/4 tsp turmeric (optional, for color); 1 tbsp fresh parsley (plus extra for garnish); Salt & pepper, to taste; 1/2 cup shredded cheddar (optional, for cheesy top layer)

Jump to Recipe

There’s something magical about digging into a steaming dish of curried fish pie on a chilly evening—it’s like getting a warm hug from the inside! This recipe became my go-to comfort food after a rainy trip to Cornwall, where I first tasted this British classic with its golden mashed potato topping and fragrant curry-spiced filling. The combination of flaky fish, plump shrimp, and cozy spices makes this dish feel indulgent yet simple enough for weeknights.

What I love most is how the curry powder adds just enough warmth without overpowering the delicate seafood. It’s the kind of meal that makes everyone at the table go quiet—except for the happy sounds of forks scraping plates! Whether you’re new to fish pies or looking to jazz up your usual recipe, this version with its creamy vegetable-studded filling and crispy potato blanket will become an instant favorite.

Why You’ll Love This Curried Fish Pie

Trust me, this isn’t just any fish pie—it’s the kind of dish that makes you sneak extra bites straight from the baking dish! Here’s why it’s special:

Weeknight magic: Ready in under an hour, but tastes like you fussed all day
Flavor bomb: Curry powder and turmeric give cozy depth without heat overload
Texture heaven: Creamy filling meets crispy potato peaks in every forkful
Clever chameleon: Swap veggies or fish based on what’s in your fridge

It’s comfort food that actually comforts—no bland bites here!

Ingredients for Curried Fish Pie

Gathering the right ingredients makes all the difference—trust me, I’ve learned this the hard way after a few too-soggy potato tops! Here’s exactly what you’ll need:

1 1/2 lbs white fish fillets – I swear by cod or haddock for their firm texture, but any mild white fish works
1/2 lb cooked shrimp – peeled and deveined (save yourself the mess and buy them this way!)
2 cups mashed potatoes – make them extra buttery and seasoned well—this is your golden crown!
1 onion, diced – yellow or white, whatever’s hanging out in your pantry
1 cup frozen peas – no need to thaw, they’ll cook perfectly in the sauce
1 cup diced carrots – I cheat with frozen when I’m in a rush
1 tbsp olive oil or butter – butter adds richness, but oil works if you’re watching dairy
2 tbsp all-purpose flour – your sauce thickener
1 1/2 cups milk – whole milk makes the creamiest sauce, but any works
1/2 cup fish or veggie broth – boosts flavor without overpowering
2 tsp curry powder – use your favorite brand (mine’s the yellow tin from the Indian market)
1/4 tsp turmeric (optional) – mostly for that gorgeous golden color
1 tbsp fresh parsley + extra for garnish – dried works in a pinch, but fresh really brightens it up
Salt & pepper – season as you go!
1/2 cup shredded cheddar (optional) – because everything’s better with cheese, right?

See? Nothing too fancy—just good, honest ingredients that come together beautifully. Now let’s get cooking!

Equipment You’ll Need

Don’t worry—you won’t need any fancy gadgets for this cozy dish! Just grab:

A trusty 10-inch skillet (for that dreamy curried sauce)
A 2-quart baking dish (I use my grandma’s old ceramic one)
A potato masher (or fork if you’re feeling rustic)
A wooden spoon (my sauce-stirring MVP)

That’s it—now let’s make some magic!

How to Make Curried Fish Pie

Okay, let’s dive into the fun part—transforming these simple ingredients into a showstopper! I’ve made this pie more times than I can count, and these steps guarantee perfection every time.

Step 1: Prepare the Curried Base

First, grab that skillet and melt your butter (or heat oil) over medium heat. Toss in the diced onions and sauté until they turn translucent—about 5 minutes should do it. Don’t rush this step! Those softened onions are flavor gold.

Now sprinkle in the flour and stir like crazy for 30 seconds—this cooks out the raw flour taste. Slowly pour in the milk and broth while whisking constantly to avoid lumps. Reduce the heat to low and let it simmer until thick enough to coat the back of a spoon (about 3-4 minutes). This is when you’ll stir in the curry powder, turmeric, salt, and pepper. Oh, that aroma!

Step 2: Add Seafood & Veggies

Time for the star players! Gently nestle the fish fillets into the sauce—I like to cut them into chunks first for easier serving. Scatter the shrimp, peas, and carrots over the top. No stirring yet!

Cover the skillet and let everything cook on low heat for about 5 minutes. When you peek, the fish should just begin to flake. Now carefully fold everything together with a wooden spoon—be gentle so the fish stays in pretty chunks. Sprinkle in that fresh parsley last minute for a pop of color.

Step 3: Assemble & Bake

Pour this glorious mixture into your baking dish. Now grab those mashed potatoes—if they’ve cooled, give them a quick fluff with a fork. Dollop spoonfuls over the filling, then spread gently to cover completely. Use the fork to create little peaks—these will get deliciously crispy!

If you’re going cheesy, now’s the time for that cheddar sprinkle. Pop it into a 375°F (190°C) oven for 25-30 minutes until the top is golden and the edges are bubbling like mad. You’ll know it’s done when your whole kitchen smells irresistible!

Tips for the Best Curried Fish Pie

After burning my fair share of potato tops and overcooking fish into rubber, I’ve learned a few tricks to make this pie foolproof:

Prep those carrots: If using fresh, parboil them for 3 minutes first—no one wants crunchy carrots in their creamy pie!
Fluff for crispiness: Don’t smooth the potato topping flat—rake it with a fork for maximum crispy peaks.
Spice wisely: Taste your curry powder first! Some brands pack more heat. Start with 1 tsp, then add more.
Fish timing: Undercook the fish slightly when mixing—it’ll finish baking in the oven.
Cheese hack: For extra browning, broil the last 2 minutes (but watch it like a hawk!).

Trust me—these little touches take this from good to “when can we have this again?!”

Serving Suggestions

This curried fish pie shines all on its own, but I love pairing it with a crisp green salad—the freshness cuts through the richness perfectly. For ultimate comfort mode, grab some crusty bread to scoop up every last bit of that creamy sauce. (Confession: I sometimes skip the fork and just use bread as my edible spoon!)

Storage & Reheating Instructions

Leftovers? Lucky you! This pie keeps beautifully in the fridge for up to 3 days—just cover tightly with foil or transfer to an airtight container. When reheating, skip the microwave unless you enjoy soggy potato tops (we’ve all been there!). Instead, pop individual portions in a 350°F (175°C) oven for 15-20 minutes until piping hot. If the top looks pale, a quick 2-minute broil brings back that golden crunch!

Nutritional Information

Now, I’m no nutritionist—just a home cook who likes to know what’s going into my belly! These numbers are estimates based on my exact ingredients (including that optional cheese topping). Your mileage may vary depending on brands and tweaks:

Calories: About 420 per generous serving
Protein: A solid 28g from all that lovely fish
Carbs: 35g (mostly from those dreamy potatoes)
Fat: 18g (but hey, it’s comfort food!)

Not too shabby for something that tastes this indulgent, right? The peas and carrots sneak in some fiber and vitamins too—that counts as health food in my book!

Frequently Asked Questions

Can I use frozen fish for this curried fish pie?
Absolutely! Frozen fish works great—just thaw it completely and pat dry before using. I actually keep frozen cod fillets in my freezer for last-minute pie emergencies. The texture holds up beautifully when baked in the creamy sauce.

How can I make this dairy-free?
Easy swaps! Use olive oil instead of butter, and substitute the milk with unsweetened almond or coconut milk. Skip the cheese topping or use dairy-free shreds. The curry spices still shine through beautifully—my lactose-intolerant neighbor swears by this version!

Can I prep this seafood curry casserole ahead?
You bet! Assemble everything (except the potato topping) up to a day ahead. Store covered in the fridge, then add cold mashed potatoes right before baking. You might need an extra 5-10 minutes in the oven.

What other veggies work in this spiced British comfort food?
Get creative! Sweet corn, spinach, or leeks make tasty additions. Just avoid watery veggies like zucchini—they’ll make the filling too soggy. Frozen mixed veggies are my weeknight shortcut.

Is there a shortcut for the mashed potato topping?
When I’m really pressed for time, I use refrigerated mashed potatoes—no shame! Or boil potatoes a day ahead. This cozy turmeric fish pie forgives all sorts of kitchen hacks.

Share Your Feedback

Did your family go wild for this curried fish pie like mine does? I’d love to hear how it turned out—leave a note below with your tweaks or tricks! Nothing makes me happier than knowing this cozy recipe found its way into someone else’s kitchen.

Creamy Curried Fish Pie Recipe Ready in Just 45 Minutes