# What You'll Need:
→ Fish
01 - 14 oz white fish fillets (cod or haddock), skinless and boneless, cut into chunks
02 - 5.3 oz smoked fish (smoked haddock), skinless and boneless, cut into chunks
03 - 3.5 oz cooked, peeled shrimp
→ Vegetables and Aromatics
04 - 1 medium onion, finely chopped
05 - 2 garlic cloves, minced
06 - 1 medium carrot, diced
07 - 3.5 oz frozen peas
→ Sauce
08 - 2 tablespoons unsalted butter
09 - 2 tablespoons all-purpose flour
10 - 13.5 fluid ounces whole milk
11 - 3.4 fluid ounces fish or vegetable stock
12 - 1 tablespoon mild curry powder
13 - 1 teaspoon ground turmeric
14 - 1 tablespoon fresh parsley, chopped
15 - Salt and pepper to taste
→ Potato Topping
16 - 28 oz potatoes, peeled and cut into chunks
17 - 2 tablespoons unsalted butter
18 - 1.7 fluid ounces milk
19 - Salt and pepper to taste
# Directions:
01 - Preheat the oven to 400°F (200°C conventional or 180°C fan setting).
02 - Boil potatoes in salted water until tender, approximately 15 minutes. Drain thoroughly, mash with butter and milk, then season with salt and pepper. Set aside.
03 - Heat butter in a saucepan over medium heat. Add onion, carrot, and garlic; sauté for 5 minutes until softened and fragrant.
04 - Stir in curry powder and turmeric; cook for 1 minute until aromatic and well distributed throughout the butter mixture.
05 - Add flour and cook for 1 minute, stirring constantly to combine with the spiced butter and prevent lumping.
06 - Gradually whisk in milk and stock while stirring continuously. Cook for 4-5 minutes until thickened and smooth, ensuring no lumps remain.
07 - Add white fish, smoked fish, and peas to the sauce. Simmer gently for 3-4 minutes, then remove from heat. Stir in shrimp, parsley, salt, and pepper.
08 - Transfer the curried fish filling to a baking dish. Spread mashed potatoes evenly across the surface and roughen with a fork to promote browning.
09 - Bake for 25 minutes until the topping is golden and crispy. Remove from oven and allow to rest for 5 minutes before serving.
