Fish and Chip Pie!

With British Pie Week upon us, we had a very important question to put to you - would you eat a fish and chip pie? Combing two of Britain's favourite meals, this recipe from is sure to spark some debate!

1. First off, make the curry sauce
2. Melt the butter over a medium heat in a saucepan
3. Add the onion, garlic and ginger and gently fry until soft and translucent (around 10 minutes)
4. Now add the curry powder, turmeric and vinegar and stir until all combined
5. Slowly pour in the chicken stock whilst stirring and then leave to simmer on a low heat for 30 minutes
6. Mix the cornflour with 3 teaspoons of water and pour into the curry sauce whilst stirring
7. Stir the sauce until it’s thickened then put aside ready to be reheated for serving
8. For the pie, start off by peeling the potatoes and cutting them into chunky chips
9. Boil the potatoes for 3 minutes, then drain and put aside
10. Bring the peas to a boil and cook for 5 minutes
11. Drain the peas, add 20g of the butter, mash them until fairly smooth
12. Spread the mashed peas into the bottom of your pie dish
13. Cut the fish into chunks
14. In a pan, melt 60g of the butter, then stir in the flour to make a past
15. Slowly add the milk to make a smooth roux
16. Preheat your oven to 180C
17. Add the fish chunks and chopped parsley to the sauce, season & stir
18. Put the fish with the sauce on top of the peas
19. Place the cooked chips on top and brush with some oil
20. Bake the pie for around 35-45 minutes until the chips are golden
21. Serve with the curry sauce

Serves 4


For the Pie:

  • 400g skinless and boneless cod or another white fish
  • 400g peas
  • 2 large potatoes
  • 80g butter
  • 40g flour
  • 400ml milk
  • 30g fresh parsley, finely chopped
  • Salt & pepper to taste
  • Oil to brush the chips

For the Curry Sauce:

  • 30g butter
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 piece of ginger, around 1cm, finely chopped
  • 2 tsp turmeric
  • 2tbsp medium curry powder
  • 2tbsp vinegar
  • 300ml chicken stock
  • 3tsp cornflour
  • Lemon juice to taste

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