Fish & chips pie with fish shop curry sauce

Good Friday is traditionally a time when we can go hell for leather on Fish & chips, but we think this pie from AO.COM is a perfect alternative way to enjoy this classic dish

Fish & Chips Pie

Fish & Chips Pie and Fish shop curry sauce

To celebrate National Fish & Chips Day, this pie has everything you need – and want!

Course Main Course
Cuisine british
Keyword chips, fish
Prep Time 30 minutes
Cook Time 1 hour
Servings 4
Calories 574 kcal


  • 400 g cod or another white fish skinless and boneless
  • 400 g peas
  • 2 large potatoes peeled
  • 80 g butter
  • 40 g gluten-free flour
  • 400 ml milk
  • 30 g fresh parsley finely chopped
  • salt & freshly ground black pepper
  • oil for brushing the chips

For the Sauce

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


For the curry sauce

  1. 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.

  2. Add the curry powder, turmeric and vinegar and stir until all combined.

  3. Slowly pour in the chicken stock, stirring, then leave to simmer on a low heat for 30 minutes.

  4. Mix the cornflour with 3 tsp water and pour into the curry sauce, stirring.

  5. Stir the sauce until thickened, then set aside.

For the pie

  1. Peel the potatoes and cut into chunky chips, boil for 3 minutes, then drain and set aside.

  2. Bring the peas to a boil and cook for 5 minutes. Drain, then add 20g butter and mash until fairly smooth.

  3. Spread the mashed peas into the bottom of a pie dish.

  4. Cut the fish into chunks.

  5. In a pan, melt 60g (2oz) butter, then stir in the flour to make a paste. Slowly add the milk to make a smooth roux.

  6. Preheat the oven to 180°C/Gas Mark 4.

  7. Add the fish chunks and chopped parsley to the sauce, season, stir, then sit on top of the peas.

  8. Place the cooked chips on top, brush with oil, then bake the pie for 35-45 minutes until the chips are golden. Serve with the curry sauce.

Nutrition Facts
Fish & Chips Pie and Fish shop curry sauce
Amount Per Serving
Calories 574 Calories from Fat 274
% Daily Value*
Fat 30.4g47%
Saturated Fat 16.5g103%
Sodium 0.7mg0%
Sugar 12.2g14%
Protein 34.9g70%
* Percent Daily Values are based on a 2000 calorie diet.