Name: Curried Fish Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Ingredients: 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; 1 medium onion, finely chopped; 2 garlic cloves, minced; 1 medium carrot, diced; 3.5 oz frozen peas; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour; 13.5 fl oz whole milk; 3.4 fl oz fish or vegetable stock; 1 tablespoon mild curry powder; 1 teaspoon ground turmeric; 1 tablespoon fresh parsley, chopped; Salt and pepper to taste; 28.2 oz potatoes, peeled and cut into chunks; 2 tablespoons unsalted butter (for topping); 1.7 fl oz milk (for topping); Salt and pepper to taste (for topping)

Description

This Curried Fish Pie is a comforting and flavorful dish that combines tender seafood with a rich curry sauce and creamy mashed potatoes.

Ingredients

Scale

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
1 medium onion, finely chopped
2 garlic cloves, minced
1 medium carrot, diced
3.5 oz frozen peas
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
13.5 fl oz whole milk
3.4 fl oz fish or vegetable stock
1 tablespoon mild curry powder
1 teaspoon ground turmeric
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
28.2 oz potatoes, peeled and cut into chunks
2 tablespoons unsalted butter (for topping)
1.7 fl oz milk (for topping)
Salt and pepper to taste (for topping)

Instructions

Start by preheating your oven to 400°F (180°C fan-assisted). Let it warm up for about 10 minutes, ensuring it’s perfectly ready for your delicious pie.
In a large pot, bring salted water to a boil and add the peeled, chunked potatoes. Cook for about 15 minutes, or until the potatoes are fork-tender. Once they’re done, drain the water thoroughly. To achieve a creamy texture, mash the potatoes with the butter and milk, seasoning with salt and pepper. Set this aside — it will form the luscious topping for your pie.
While your potatoes are boiling, melt 2 tablespoons of unsalted butter in a medium saucepan over medium heat. Add the finely chopped onion, diced carrot, and minced garlic, sautéing for approximately 5 minutes or until the vegetables become soft and fragrant.
Next, stir in the mild curry powder and ground turmeric, cooking for an additional minute while continually stirring.
Add the 2 tablespoons of all-purpose flour to your vegetable mix, stirring continuously for about a minute. Gradually whisk in the whole milk and fish or vegetable stock, stirring continuously until the sauce thickens and becomes smooth, about 4-5 minutes.
Once your sauce is smooth, gently fold in the chunks of fish and frozen peas. Allow the mixture to simmer gently for 3-4 minutes. Remove from heat, stir in shrimp and parsley, then season with salt and pepper.
Transfer the curried fish filling into a baking dish, ensuring an even spread across the bottom. Spread the mashed potato topping evenly over the filling, using a fork to rough up the surface.
Slide your assembled pie into the preheated oven and let it bake for 25 minutes. Once it’s done, remove it from the oven and let it sit for about 5 minutes before serving.

Notes

This dish is perfect for family-friendly meals and can be made ahead of time. It’s adaptable to varying tastes with different types of seafood and vegetables.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dinner

Nutrition

Calories: 480 kcal
Sodium: 680 mg
Protein: 36 g