Curried Fish Pie with Sweet Potato Mash & Green Beans

Serving size

1 person 2 people 4 people

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

Allergens

Contains: Mustard, Fish

Nutritional Information

Typical values	per 100g	per portion
Energy	89Kcal	639Kcal
	374kJ	2675kJ
Fat	3.7g	26g
of which saturates	2.3g	16g
Carbohydrates	8g	60g
of which sugars	3.3g	24g
Protein	6.0g	43g
Salt	0.11g	0.76g
Fibre	1.8g	13g

Back

High protein 1/3 daily fibre 5 of 5 a day

Curried Fish Pie with Sweet Potato Mash & Green Beans

Prep time: 20 mins

Total time: 40 mins

Cuisine: British

Food group: Fish

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.

Cooking Instructions

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.

Check out the latest recommended times in our Cooking Guidelines.

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