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or continue shopping if you're happy. Accept & closeTo celebrate British Pie Week, we take the Nation's favourite chippy tea and upgrade it into a delicious fish & chips pie!
Medium
4
30 minutes
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.
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
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
First off, make the curry sauce
Melt the butter over a medium heat in a saucepan
Add the onion, garlic and ginger and gently fry until soft and translucent (around 10 minutes)
Now add the curry powder, turmeric and vinegar and stir until all combined
Slowly pour in the chicken stock whilst stirring and then leave to simmer on a low heat for 30 minutes
Mix the cornflour with 3 teaspoons of water and pour into the curry sauce whilst stirring
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
Boil the potatoes for 3 minutes, then drain and put aside
Bring the peas to a boil and cook for 5 minutes
Drain the peas, add 20g of the butter and mash them until fairly smooth
Spread the mashed peas into the bottom of your pie dish
Cut the fish into chunks
In a pan, melt 60g of the butter, then stir in the flour to make a paste
Slowly add the milk to make a smooth roux
Preheat your oven to 180C
Add the fish chunks and chopped parsley to the sauce, season and stir
Put the fish with the sauce on top of the peas
Place the cooked chips on top and brush with some oil
Bake the pie for around 35-45 minutes until the chips are golden
Serve with the curry sauce