Preheat the oven to 180°C. Grease a casserole dish and set it aside.
1 Cook the potatoes in salted boiling water until soft. Drain well and mash with the butter and milk. Season with the salt and pepper.
2 In a different saucepan, sauté the onion in the oil and add the curry powder. Add the pilchards with the sauce to the onions. Break the pilchards into large chunks. Gently mix in the vegetables. Season with salt and pepper.