Curried fish pie topped with Bombay potatoes

Curried fish pie topped with Bombay potatoes

Spice up fish pie with our easy recipe for curried fish pie topped with Bombay potatoes. It’s a great dish to make ahead and freeze.

Curried fish pie topped with Bombay potatoes

Have you seen our mac ‘n’ cheese fish pie? It’s a mash-up of two all-time dinner faves.

  • Serves icon Serves 4
  • Time icon Hands-on time 30 min. Oven time 30 min

Spice up fish pie with our easy recipe for curried fish pie topped with Bombay potatoes. It’s a great dish to make ahead and freeze.

Have you seen our mac ‘n’ cheese fish pie? It’s a mash-up of two all-time dinner faves.

Nutrition: per serving

Calories
698kcals
Fat
41.3g (22.3g saturated)
Protein
27.1g
Carbohydrates
49.7g (10.4g sugars)
Fibre
9.4g
Salt
1.2g

Ingredients

  • 800g floury potatoes (such as maris piper), chopped
  • 50g unsalted butter
  • 1 tbsp black mustard seeds
  • 1 tbsp nigella seeds
  • Bunch (25g) coriander, finely chopped
  • 2 tbsp vegetable oil
  • 1 large onion, finely chopped
  • 300g cauliflower, cut into small florets
  • 3 tbsp madras curry paste
  • 400g tin coconut milk
  • 250g spinach, finely chopped (we used a food processor)
  • 300g fish pie mix, or a mixture of salmon, cod, prawns and smoked haddock
  • 1 lemon
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Method

  1. Put the potatoes in a large pan of salted water and bring to the boil. Simmer for 10-12 minutes until tender, then drain.
  2. In the same pan, add the butter and melt over a medium heat. Add the mustard and nigella seeds, cook for 1 minute until fragrant, then return the drained potatoes to the pan and roughly mash with a fork, leaving some chunks. Stir in the coriander and a pinch of salt, then remove from the heat and set aside.
  3. Heat the oven to 180°C fan/ gas 6. For the filling, heat the oil in a large frying pan and gently cook the onion for 3-5 minutes until starting to soften. Stir in the cauliflower florets and curry paste, mix well, then pour in the coconut milk. Add the chopped spinach, then cook for 6-8 minutes, stirring occasionally, until thickened and the cauliflower is tender. Season to taste with salt and set aside.
  4. Stir the fish pie mix into the filling, then transfer to an ovenproof dish (see Make Ahead). Spoon the potato mixture on top, then cook in the oven for 25 30 minutes or until golden and crisp on top. Cut the lemon in half and squeeze over the pie before serving.

Nutrition

Calories
698kcals
Fat
41.3g (22.3g saturated)
Protein
27.1g
Carbohydrates
49.7g (10.4g sugars)
Fibre
9.4g
Salt
1.2g

delicious. tips

  1. Assemble the pie, cover with a double layer of foil and freeze for up to 3 months. Cook from frozen as in step 4, but add an extra 10 minutes to the cooking time. Ensure the pie is piping hot throughout before serving.

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Recipe By

Angela Boggiano

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Read what others say...

    1. Hi Yvette. Sorry for the omission! The recipe has now been amended – the lemon should be cut in half and squeezed over the pie before serving. Enjoy!

    1. Hi Jeremy. Sorry for the omission! The recipe has now been amended – the lemon should be cut in half and squeezed over the pie before serving. Enjoy!

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