Photo of Indian-spiced fish pie by WW

Indian-spiced fish pie

Points® value
Total Time
1 hr 5 min
10 min
55 min
Turn potato mash an autumnal gold with a little turmeric


Potatoes, Raw

600 g, peeled and roughly chopped


3 teaspoon(s)

Skimmed Milk

400 ml


15 g, unsalted


1 medium, finely chopped

Ground Cumin

1 teaspoon(s), level

Coriander, Dried

1 teaspoon(s), level

Chilli Powder

½ teaspoon(s), level

Plain White Flour

15 g

Fish pie mix

600 g

Peas, frozen, boiled

100 g

Coriander, fresh

2 tablespoon(s)


  1. Put the potatoes in a pan, cover with cold water and bring to a boil. Simmer for 15 minutes, or until the potatoes are tender. Drain and return to the pan.
  2. In a small jug, combine the turmeric with 100ml of the milk, then add to the potatoes. Season and mash until smooth.
  3. Melt the butter in a large pan over a medium heat. Cook the onion for 4-5 minutes, until soft. Stir in the cumin, coriander, chilli powder and flour. Cook, stirring, for 2 minutes. Gradually add the remaining milk, stirring constantly, until you have a smooth mixture. Simmer over a medium-low heat, stirring continuously, until the sauce thickens. Season to taste.
  4. Preheat the oven to 200°C, fan 180°C, gas mark 6. Add the fish pie mix and peas to the sauce, then stir in the coriander. Transfer the mixture to a rectangular baking dish, then spoon over the turmeric mash. Bake for 20-25 minutes until the pie filling is bubbling and the potato topping is crisp and golden.