Curried Fish Pie

With a sweet potato topping & spicy filling this is a new twist on a classic favourite!

You will need to invest in a block of creamed coconut for this which is easily found in the “World Foods” aisle in most supermarkets. As always I tend to use frozen fish fillets as they work out cheaper. I have used white fish but use whatever fish you prefer. If you are not keen on sweet potato then regular mash works just as well.


Serves 4 Approx  94p per serving

Prep time 20 minutes Cooking time 30 minutes

Level 🍴🍴



  • Approx 350g boneless, skinless fish fillets cut into chunks or a pack of fish pie mix, defrost if frozen
  • 100g frozen peas
  • 40g creamed coconut, grated
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 350ml vegetable stock
  • 1 tbsp curry powder
  • 1 tbsp plain flour
  • salt & pepper
  • 3 medium sweet potatoes, peeled & cut into cubes
  • knob of butter


Cook the sweet potato in a large pan of boiling, salted water. Drain & mash with a knob of butter, a pinch of salt & plenty of black pepper. Set aside to cool.





Place a large saucepan over medium heat & add a little oil. Cook the onion until soft then add the garlic. Cook for another minute before adding the curry powder & flour.

Stir well to cook the flour out for about a minute then gradually stir in the stock until you have a smooth sauce.

Add the grated coconut & season with salt & pepper. Simmer for about 5 minutes. Check the seasoning then set the sauce aside to cool a little.

Pre-heat the oven to 210C/190 fan/Gas 7

Put the fish into an ovenproof dish & pour over the sauce. Top with the sweet potato & spread it out evenly.

Put the pie in the oven for 30 minutes until crispy on the top & bubbling at the sides.

Serve with extra veg.

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