The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
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Curried Fish Pie with Sweet Potato Mash & Green Beans
This fish pie, served with green beans, has a proper twist. Responsibly-sourced cod meets tikka spice paste, coconut milk and coriander in a fragrant filling. Top with a mash of vibrant sweet potatoes and carrots to make for a flavourful topping.
High protein
1/3 daily fibre
5 of 5 a day
Serving size
Ingredients
- 2 tbsp tikka paste (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 240g green beans
- 160g baby spinach
- 1 tbsp cornflour
- 1 handful of fresh coriander
- 560g diced cod fillets (Fish)
- 400ml coconut milk (Coconut, Water)
- 200g passata (tomatoes, salt, citric acid)
- 1 tbsp curry powder (Turmeric Ground, Coriander Ground, Onion Powder, Garlic Powder, Ground Fenugreek, Fennel Seed, Chilli Powder, Pepper Black Ground, Salt)
- 3 garlic clove
- 1 onion
- 2 sweet potato
- 2 carrot
Nutritional Information
Calories: 639
Protein: 43g
Carbs: 60g
Fat: 26g
Curried Fish Pie with Sweet Potato Mash & Green Beans
This fish pie, served with green beans, has a proper twist. Responsibly-sourced cod meets tikka spice paste, coconut milk and coriander in a fragrant filling. Top with a mash of vibrant sweet potatoes and carrots to make for a flavourful topping.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out another large saucepan with a lid, an ovenproof dish, a masher, a sieve & a measuring jug
Get boiling
- Dice the carrots and sweet potatoes into 2cm chunks
- Add both to the saucepan of boiling water and boil for 18-20 mins, until soft, then drain
Make the pie filling
- Finely dice the onion. Finely chop or crush the garlic
- Heat the other large saucepan with 2 tsp oil on medium-high heat. Once hot, add the onion and cook for 5-7 mins, until softened
- Add the garlic, tikka paste and curry powder, cook for 1 min, then add the passata and coconut milk and bring to a boil
- Lay the cod evenly into the pan, cover with a lid and simmer for 20 mins, until the fish is cooked through
- Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
Meanwhile, make the mash
- Return the sweet potato and carrot to the pan and mash with 2 tsp oil and a pinch of salt and pepper
- Roughly chop the coriander and stir half into the mash
- Preheat the oven grill to high (240C)
Grill the pie
- Mix the cornflour with 40ml cold water and stir into the pie filling, cook for 1 min, until thickened
- Rinse the spinach, then add with the remaining coriander. Cook for a further 1-2 mins, until wilted
- Season to taste with salt and pepper, then transfer the pie filling to the ovenproof dish.
- Top with the mash and spread evenly. Use a fork to scrape lines onto the topping
- Grill for 5-8 mins, until golden
Boil the green beans & plate up
- Meanwhile, rinse one of the saucepans and refill with salted hot water. Bring to a boil
- Trim the green beans, then add to the saucepan. Boil for 3-4 mins, until cooked. Drain, then season with salt and pepper
- Serve the curried fish pie onto plates, with the green beans alongside
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