Curried Fish & Vegetable Pot Pie

5 from 1 reviews


  • 1 cauliflower, cut into florets
  • 2 medium sweet potatoes, peeled and cut into 3cm cubes
  • 1 carrot, peeled and chopped
  • 1 tablespoon olive oil
  • 1.2L coconut cream
  • 23 tablespoons laksa curry paste
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 500g white fish fillet, diced
  • 2 sheets frozen puff pastry, thawed
  • 1 egg, lightly beaten
  • Salt and pepper, to season


  1. Preheat oven to 180°C, fan forced.
  2. Place cauliflower, sweet potato and carrot on a large baking tray. Drizzle with olive oil and season with salt and pepper. Toss to coat.
  3. Roast vegetables in oven for 30 minutes or until browned and just tender. Remove from oven and set aside to cool slightly.
  4. Meanwhile, in a large saucepan add in coconut cream and stir through curry paste. Bring to the boil over medium-high heat. Stir occasionally.
  5. Reduce heat to low-medium and simmer for 20 minutes. Continue to stir occasionally.
  6. Remove sauce from heat and add in peas, corn, fish and season with salt and pepper. Stir through to coat in sauce. Allow to cool for 5 minutes.
  7. Spoon vegetables into an 18-cup (4L) oven-proof dish.
  8. Pour fish and sauce mixture into baking dish and gently toss to coat.
  9. Place pastry on top of dish and trim pastry if needed. Brush each pastry sheet with egg.
  10. Bake for 30-40 minutes, or until golden and puffed. Serve.


Alternative: use 500g of prawns and seafood
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