Description
A flavorful twist on traditional fish pie that combines a rich curry sauce with seafood and a creamy mashed potato topping.
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
- Set oven to 400°F (180°C fan-assisted) and allow 10 minutes for preheating.
- Boil peeled and chunked potatoes in salted water for approximately 15 minutes until completely tender. Drain thoroughly, then mash with butter and milk. Season with salt and pepper and set aside.
- While potatoes cook, melt butter in a saucepan over medium heat. Add chopped onion, diced carrot, and minced garlic. Sauté for 5 minutes, stirring occasionally until vegetables are softened.
- Stir in curry powder and turmeric. Cook for 1 minute, stirring constantly until the spices are fragrant and evenly distributed.
- Add flour to the saucepan and stir continuously for 1 minute to form a paste-like consistency.
- Gradually whisk in milk and stock in small amounts to prevent lumping. Continue stirring until the sauce thickens and becomes smooth, approximately 4-5 minutes.
- Add white fish chunks, smoked fish chunks, and frozen peas to the sauce. Simmer gently for 3-4 minutes without boiling.
- Remove from heat and stir in shrimp, fresh parsley, and season with salt and pepper to taste.
- Transfer curried fish filling to a baking dish. Spread mashed potato topping evenly across the surface and create texture by roughing up the top with a fork.
- Bake for 25 minutes until the potato topping is golden and crispy. Remove from oven and allow to rest for 5 minutes before serving.
Notes
- This recipe can be adapted with different types of fish or shellfish as per your preference.
- For a spicier version, consider adding chili powder or fresh chilies to the filling.
- Ensure to use fresh seafood for the best flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1/4 of the pie
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg