This is a brilliant fish pie to cook in a big batch and pop in the freezer, when you’ve got a bit of spare time. It’s one of my favourite domestic tasks – batch cooking in the kitchen, while catching up on podcasts. It’s a great use of time and you’ll thank yourself when you’re able to just grab a portion out of the freezer after a long day’s work.
If you’re a bit of a messy cook, like me, then this recipe might generate a fair bit of mess (but totally worth it) so keep in mind that you might need a bit of extra time for the clean-up afterwards!
Make in 45 minutes (plus clean up time)
- Makes 6-8 portions, can be frozen
- 2 of your 5 a day
- Can be made gluten free – see note with flour below
Ingredients
- 2 kg potatoes, peeled and chopped
- 40g butter
- 40g flour (gluten free if necessary)
- 8 spring onions, finely chopped
- 800ml milk
- 2 packs of fish pie mix (300-400g each)
- 200g prawns (cooked or raw, but not frozen)
- 2 tsp mustard
- handful of chopped parsley and/or chives
- 220g green beans
- 195g tin sweetcorn
- 100g frozen peas
- handful of grated cheddar cheese
Method
- Put the potatoes into a pan and cover with cold water, and bring to the boil.
- Cook the potatoes until tender, then drain and mash adding a dash of butter and milk if you wish.
- Meanwhile melt the butter in another pan, then add flour, forming a paste.
- Add spring onions and cook for a couple of minutes.
- Add milk bit by bit, stirring as you go – you’re aiming to make a thick white sauce with no lumps.
- Take the sauce off the heat and add in the fish, prawns, mustard, herbs, green beans, sweetcorn and peas.
- Spoon the mixture into your containers, adding mash on top.
- If eating a portion straightaway sprinkle with cheese and pop in the oven for 30 minutes (200°C/180°C fan/gas mark 6). Put the remaining portions in the freezer uncooked.
Tip
It’s easy to cook the pie from frozen – cover the pie with foil and put in the oven on low (160°C/140°C fan/gas mark 3) for an hour and a half, before turning the heat up (200°C/180°C fan/gas mark 6) for another half an hour.
