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    Fish and Chips Pie

    To celebrate British Pie Week, we take the Nation's favourite chippy tea and upgrade it into a delicious fish & chips pie!

    Difficulty

    Medium

    Serves

    4

    Prep Time

    30 minutes

    Cooking Time

    50 minutes

    For both the Friday night chippy tea lover and pie fanatics, this unique pie combines two of Britain’s favourite meals to enjoy in one go all in the name of British Pie Week!

    Made using traditional chippy cod, chips (or sliced potatoes for layers), mushy peas and chip shop curry sauce, the dish can be enjoyed encased in pastry for a tasty delight.

    Here's what you'll need 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

    Set Oven Temp: 180C/Gas Mark 6

    Here's what you'll need 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

    Here's how it's done...

    Step 1

    First off, make the curry sauce

    Melt the butter over a medium heat in a saucepan

    Step 2

    Add the onion, garlic and ginger and gently fry until soft and translucent (around 10 minutes)

    Step 3

    Now add the curry powder, turmeric and vinegar and stir until all combined

    Step 4

    Slowly pour in the chicken stock whilst stirring and then leave to simmer on a low heat for 30 minutes

    Step 5

    Mix the cornflour with 3 teaspoons of water and pour into the curry sauce whilst stirring

    Step 6

    Stir the sauce until it’s thickened then put aside ready to be reheated for serving

    For the pie, start off by peeling the potatoes and cutting them into chunky chips

    Step 7

    Boil the potatoes for 3 minutes, then drain and put aside

    Step 8

    Bring the peas to a boil and cook for 5 minutes

    Step 9

    Drain the peas, add 20g of the butter and mash them until fairly smooth

    Step 10

    Spread the mashed peas into the bottom of your pie dish

    Step 11

    Cut the fish into chunks

    Step 12

    In a pan, melt 60g of the butter, then stir in the flour to make a paste

    Step 13

    Slowly add the milk to make a smooth roux

    Step 14

    Preheat your oven to 180C

    Add the fish chunks and chopped parsley to the sauce, season and stir

    Step 15

    Put the fish with the sauce on top of the peas

    Step 16

    Place the cooked chips on top and brush with some oil

    Step 17

    Bake the pie for around 35-45 minutes until the chips are golden

    Step 18

    Serve with the curry sauce