Name: Curried Fish Pie
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 4
Cuisine: British
Ingredients: 1kg Potatoes; 1 Bunch of Spring Onions (100g); Thumb-Sized Piece of Ginger; 2 Garlic Cloves; 125g Butter; 3 Tbsp Curry Powder; 4 Tbsp Plain Flour; 2 x 400ml Tins of Coconut Milk; 4 Large Handfuls of Baby Spinach (50g); 1 Tbsp Cumin Seeds; 1 Tbsp Mustard Seeds; 500g Fish Pie Mix; 165g Raw Peeled King Prawns; 200g Frozen Peas

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Fish and prawns covered in a fragrant, rich coconut sauce; mash potato flecked with sweet slices of spring onions; and a cumin and mustard seed-spiced butter.

Curried Fish Pie

Peel and quarter the potatoes. Tip into a large saucepan of cold salted water and bring to the boil. Once boiling, cook for 10-15 mins until mashable.

Meanwhile make the curried sauce. Thinly slice all the spring onions (green and white parts). Finely grate the ginger and garlic. Place a medium saucepan over a medium heat, add 50g of butter in and let it melt. Once melted, add half the spring onions and all the ginger and garlic. Fry, stirring, for 1 min. Spoon in the curry powder and flour, and fry for a further minute

Gradually pour in the coconut milk, whisking as you go to keep the sauce lump-free. Bubble the sauce away for 5 minutes until nice and thick. Season to taste with salt and black pepper. Add the baby spinach, turn off the heat and set aside to wilt.

Come back to the potatoes. Drain them in a colander and steam dry. Tip them back into their saucepan and mash. Melt the remaining butter in a small frying pan over a medium heat. Add the cumin and mustard seeds and fry for 30 seconds until the mustard seeds begin to pop. Pour the flavoured butter into the mash, add the remaining spring onions and mix well. Season with salt and black pepper.

Divide the fish pie mix, prawns and peas evenly over the bottom of a medium pie dish. Mix the spinach into the sauce then spoon over. Top with the spiced mash, using a fork to rough up the top and edges.

Bake in the oven for 25 mins until piping hot. Preheat your grill to high. Slide the pie under the hot grill for 5 mins until the mash is a little crisp and golden. Serve at the table and let people help themselves

Pretty delicious and also a hit with the kids. Takes a while to prep though and take care if you use the quantity multiplier as the butter in the cooking instructions doesn’t update accordingly.

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Sophie Godwin

Sophie Godwin is a cookbook author, food writer and chef. When she’s not catering weddings, she is rustling up accessible cookable bangers. She's helped us write multiple Mob cookbooks over the years and her recipes never disappoint. Her debut cookbook Sundays is out now.

This is just one of the 100 delicious recipes in our cookbook, Comfort Mob. This is only a little sneak peek of what to expect, so go out and buy a copy today to get your hands on even more incredible, hearty recipes.

Comfort Mob Covers

British

Pescatarian

Curried
Fish Pie

Dinner

Peel and quarter the potatoes. Tip into a large saucepan of cold salted water and bring to the boil. Once boiling, cook for 10-15 mins until mashable.

Meanwhile make the curried sauce. Thinly slice all the spring onions (green and white parts). Finely grate the ginger and garlic. Place a medium saucepan over a medium heat, add 50g of butter in and let it melt. Once melted, add half the spring onions and all the ginger and garlic. Fry, stirring, for 1 min. Spoon in the curry powder and flour, and fry for a further minute

Gradually pour in the coconut milk, whisking as you go to keep the sauce lump-free. Bubble the sauce away for 5 minutes until nice and thick. Season to taste with salt and black pepper. Add the baby spinach, turn off the heat and set aside to wilt.

Come back to the potatoes. Drain them in a colander and steam dry. Tip them back into their saucepan and mash. Melt the remaining butter in a small frying pan over a medium heat. Add the cumin and mustard seeds and fry for 30 seconds until the mustard seeds begin to pop. Pour the flavoured butter into the mash, add the remaining spring onions and mix well. Season with salt and black pepper.

Divide the fish pie mix, prawns and peas evenly over the bottom of a medium pie dish. Mix the spinach into the sauce then spoon over. Top with the spiced mash, using a fork to rough up the top and edges.

Bake in the oven for 25 mins until piping hot. Preheat your grill to high. Slide the pie under the hot grill for 5 mins until the mash is a little crisp and golden. Serve at the table and let people help themselves

Comfort

Potato

Gram

Spring Onion

Ginger

Knob

Garlic Clove

Garlic

Butter

Curry Powder

Tablespoon

Plain Flour

Coconut Milk

Millilitre

Spinach

Cumin Seeds

Mustard Seeds

Fish Pie Mix

King Prawns

Prawn

Frozen Pea

Fish

Pies

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