Plan my cook day

Fish Pie for the freezer, sized for your family

It’s 6pm, the kids are hungry, and tonight’s dinner is already made. You cooked the fish Pie in one big batch and froze it in containers, one dinner to each. Move a container to the fridge the night before, and that’s dinner.

Makes
4 portions
On the night
Nothing to cook
A portion
About 883 kcal
Plan my cook day

One afternoon of batch cooking, weeks of dinners.

Fish Pie

How to make it

Make it all ahead for the freezer.

Fish Pie

Make ahead and freeze

Ingredients for 4 portions

Method

Prep

  1. Boil the kettle.
  2. Peel king edwards potatoes and cut into 3 cm chunks.
  3. Peel and dice onions and carrot into 5 mm pieces.
  4. Grate extra mature cheddar cheese for the sauce and extra mature cheddar cheese for the top, and keep them apart.

Mash and eggs

  1. Put the potatoes in your biggest saucepan, cover with boiling water from the kettle and bring back to the boil.
  2. Lower medium egg into the pan with the potatoes and boil for 10 minutes.
  3. Lift the eggs into a bowl of cold water. Boil the potatoes for 5 minutes more, until they break up when pressed with a fork.
  4. Drain the potatoes and mash in the pan with salted butter, olive oil and salt until smooth.

Sauce

  1. Heat olive oil in a large frying pan over a medium heat. Fry the onion and carrot for 5 minutes until soft.
  2. Pour in double cream, bring to the boil, then take off the heat.
  3. Stir in the cheese for the sauce, the juice of lemon and english mustard.
  4. Stir in spinach until it wilts.

Assemble

  1. Peel the eggs and cut into quarters.
  2. Cut fish pie mix into 3 cm chunks. Spread the fish and eggs over the base of your containers, one meal to each.
  3. Spoon the sauce over the fish, then spread the mash on top.
  4. Scatter the cheese for the top over the mash.

To eat now

  1. Preheat the oven to 180°C fan.
  2. Bake for 30 minutes until golden on top and bubbling at the edges.
  3. fish flesh should turn opaque (no longer transparent) and separates easily with a fork, says the Food Standards Agency.
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Nutrition

Per portion, fish Pie
Energy
883 kcal
Fat
52.7g
Carbohydrate
59g
Protein
40.7g
Nutrition details
Energy
883 kcal
Fat
52.7g
of which saturates
20g
Carbohydrate
59g
of which sugars
7.6g
Fibre
7.1g
Protein
40.7g
Salt
2.01g

Estimated from ingredient data.

How we’d cook it, not advice. We don’t check recipes for allergens, and ingredients vary by brand, so check the label on everything you use. Prepare and cook food the way the Food Standards Agency says. Allergens and food safety

Fish Pie Fish Pie, made ahead and frozen. Fish Pie
Make ahead and freeze

How it comes together

Ready for the freezer

  1. Make the fish Pie

  2. Let it cool.

    “cool any warm dishes before putting them in your freezer”, says the Food Standards Agency.

  3. Fish Pie. Put the lid on the container.

  4. Label each container with the dish and the date.

No special kit. The fish Pie works best in foil trays with lids. Any freezer-safe container does the job too.

Ready to eat

  1. The night before, move the fish Pie to the fridge.

    “the safest way to defrost food is in the fridge overnight”, says the Food Standards Agency.

  2. Fish Pie. Heat it in the oven until it’s steaming hot all the way through and golden.

    “it is important that food is cooked to steaming hot throughout, rather than warmed”, says the Food Standards Agency.

Nomstash plans the rest

  • Everything from one shop

    The food and the foil trays with lids on one shopping list, with an estimated cost before you go.

  • Sized for your family

    Say who’s eating and every container holds the right amount, growing as the children do.

  • No more UFOs

    Unidentified Frozen Objects, as the Food Standards Agency calls them. Each container says what’s inside and the day you made it.

  • A reminder the night before

    Nomstash tells you which container to move to the fridge for tomorrow’s dinner.

Plan my cook day

  • Already keep a freezer spreadsheet?

    Paste it in from Excel or Google Sheets, or choose a CSV file, and Nomstash reads it into your stash.

    Bring in my freezer list

Make it a cook day

Add two or three more dishes to the same afternoon, and one shop covers the lot.

Batch cooking: cook once, eat all month

Freezing and defrosting safely

The rest of the Food Standards Agency’s advice, in their words, is in our freezing and defrosting guide.

Sources

  1. Food Standards Agency How to chill, freeze and defrost food safely gov.uk
  2. Food Standards Agency Cooking your food gov.uk

Last checked . Each quotation on this page was read against the page it links to.

Make fish Pie your first batch.

Nomstash plans the shop, sizes every container and reminds you the night before. Nomstash is in beta.

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