Can you freeze fish Pie?
Yes, before its final cook. Freeze it in portions, one to each container.
How to freeze and defrost it, with the Food Standards Agency’s advice at each step.
The recipe
One batch makes 4 portions.
Ingredients for 4 portions
Method
Prep
- Boil the kettle.
- Peel king edwards potatoes and cut into 3 cm chunks.
- Peel and dice onions and carrot into 5 mm pieces.
- Grate extra mature cheddar cheese for the sauce and extra mature cheddar cheese for the top, and keep them apart.
Mash and eggs
- Put the potatoes in your biggest saucepan, cover with boiling water from the kettle and bring back to the boil.
- Lower medium egg into the pan with the potatoes and boil for 10 minutes.
- 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.
- Drain the potatoes and mash in the pan with salted butter, olive oil and salt until smooth.
Sauce
- Heat olive oil in a large frying pan over a medium heat. Fry the onion and carrot for 5 minutes until soft.
- Pour in double cream, bring to the boil, then take off the heat.
- Stir in the cheese for the sauce, the juice of lemon and english mustard.
- Stir in spinach until it wilts.
Assemble
- Peel the eggs and cut into quarters.
- Cut fish pie mix into 3 cm chunks. Spread the fish and eggs over the base of your containers, one meal to each.
- Spoon the sauce over the fish, then spread the mash on top.
- Scatter the cheese for the top over the mash.
To eat now
- Preheat the oven to 180°C fan.
- Bake for 30 minutes until golden on top and bubbling at the edges.
-
fish flesh should turn opaque (no longer transparent) and separates easily with a fork
, says the Food Standards Agency.
How to freeze
-
cool any warm dishes before putting them in your freezer
, says the Food Standards Agency. - Put the lid on the container.
How to defrost
-
the safest way to defrost food is in the fridge overnight
, says the Food Standards Agency. - Take the lid off.
- 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. -
fish flesh should turn opaque (no longer transparent) and separates easily with a fork
, says the Food Standards Agency.
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
Nutrition
Per portion- 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.
Made some already? Add it to your stash. Mark it always in and Nomstash tells you when you’re running low.
Used in
No special kit
- Works best in foil trays with lids Any freezer-safe container does the job too.
- Everything from one shop Batch cook it with Nomstash and the foil trays with lids go on the same shopping list as the food.
Cook what you already cook
-
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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
Freezing and defrosting safely
The Food Standards Agency’s advice, in their words.
Label everything you freeze.
label food you freeze so you don’t end up with Unidentified Frozen Objects (UFOs)
The rest of the Food Standards Agency’s advice, in their words, is in our freezing and defrosting guide.
Sources
- Food Standards Agency How to chill, freeze and defrost food safely gov.uk
- Food Standards Agency Cooking your food gov.uk
Last checked . Each quotation on this page was read against the page it links to.