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Pollock curry Shepherd's pie


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Rate this recipe 4.5/5 (20 Votes)


  • 1 small pollock fillet (or 1/2 large fillet)
  • 200 ml single cream, (3% fat)
  • 1 heaped tsp curry powder
  • 500g carrots
  • 500g of potatoes
  • a little grated cheese


servings 4
Level of difficulty Easy
Preparation time 30mins
Cooking time 20mins
Cost Budget Friendly


Step 1

Peel and chop the potatoes and carrots. Cook them separately, either by steaming or boiling then mash them with a fork. Reserve.

Step 2

Steam cook the pollock, (or in water). Cool, then flake, removing the bones.

Step 3

In a saucepan, heat the cream over low heat. Dissolve the curry powder and mix well. Reserve.

Step 4

Prepare 4 serving glasses.
Start by placing a layer of flaked pollock in the bottom. Pour over with curry sauce (to coat the fish), at least 4 to 5 tablespoons.
Then place a layer of mashed carrots and mashed potatoes. Finish with a pinch of grated cheese.


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