Fish Pie

I always believed that as long as something that's defrosted had been cooked you could refreeze it.

Same here, it'll be fine.

Yes. If it changes its state from raw to cooked you can refreeze it.

I will refreeze anything and I have never given anyone food poisoning.

Yes as long as there is no shellfish it will be fine.

Thank you. You have put my mind at rest and it appreciated as I just done want to kill anybody off.

I defrost fish pie mix, haddock, smoked haddock and prawns, cook it then freeze it.

Never worried about the prawns, and DH and I have always been fine.

Thank you Calendargirl.

Fish pie is such a comforting and versatile dish! It’s a great way to use a mix of fish—typically white fish, smoked fish, and sometimes even prawns. The creamy filling, often made with a béchamel or white sauce, pairs perfectly with the mashed potato topping, which gets golden and crisp in the oven.

For the filling, I like to add a splash of cream and a handful of fresh parsley or dill for extra flavor. Some recipes include boiled eggs for added richness, and peas or spinach can be mixed in for a bit of color and texture.

One tip for the perfect fish pie is to pre-cook the fish gently in milk or stock before assembling. This not only adds flavor to the sauce but ensures the fish stays moist and tender. Also, seasoning the mash with a touch of nutmeg or mustard can elevate the dish.

What’s your go-to method for making fish pie? Do you have any favorite twists or family recipes? Let’s share tips to make this classic even better!

I put leeks in mine, and a teaspoon or two of Dijon mustard to give it a bit of bite. I use the M&S frozen fish pie packs, and batch cook them, then freeze in individual dishes as it’s only me who likes fish pie. Being lazy with cooking, I double up, and two fish packs makes 8 individual portions.

Fish pie is my favourite meal. I’ve only once used frozen fish pie mix, from Sainsbiry’s. It was deeply disappointing - perfect cubes of frozen fish that, once thawed, couldn’t be identified as any particular kind of fish. The only time I bought an M&S fish pie, it was obvious that these cubes of frozen fish were what had been used. They were still in cubes even after the pie had been cooked. It was pretty awful. Morrisons do a very decent fish pie mix of fresh salmon, cod and smoked haddock; enough for a large or two small fish pies. When lightly poached it gives a flavourful stock with which to make the sauce.

Our fave too. I add peas, chopped broccoli, green peppers, onions and sweetcorn with a bechamel sauce. Depending on the amount of fish, I freeze these in dish-size portions and add the mash after defrosting them. It is then a complete meal in itself. Pop in the oven (or whatever you use!) and when heated through top with a sprinkle of grated cheese and tomato slices for about ten minutes.

I also make the sauce as Greyduster does.

Yes , thaw it and prepare your pie then refreeze .
I've done it many times .
I also add thawed out frozen spinach , peas and /or grated cheese to some to make a change .

Delia’s luxury fish pie is a firm favourite with my family but I sometimes make a simpler version.

My fish pie is haddock, smoked haddock, salmon, prawns.

Plus hard boiled eggs, all in a white sauce.

Topped with mashed potatoes with whole grain mustard, and grated cheese on top.

Carrots and peas cooked separately.

One of my favourite winter dishes, faff about for ages making it, eaten in a few minutes!

I can vouch for Morrisons fish pie mix. Poach in a little milk first.
Add whatever you think fit eg peppercorns a bay leaf and leave to sit for a bit to extract maximum flavour. Set fish aside and cover, then strain the milk and use with the sauce base.

Topped with larger boiled potatoes that have been grated (very sticky business but nice) then mingled with Gruyère and some dry bread crumbs is the fave at the moment as mash seems to get subsumed in the sauciness! Sometimes a splash of white wine and a few prawns too.😋

I’m not a fan of fish so we don’t have it very often, but when we did I use to use Chestwood creamed mushrooms as a base, unfortunately the company no longer exists apparently, can anyone recommend a substitute sauce for me to use please

I would suggest mashed potato that most supermarkets now do in pots for microwave. I find it is as good as when I used to make myself and very handy as just two of us now...

We love fish pie. I don't buy fish pie mix, preferring to but fillets and make my own mix but usually along the lines of cod, smoked haddock and prawns. I poach first and use the liquid in the white sauce.
My difference is I slice the potatoes rather than mash. They go beautifully crispy and don't soak up the sauce like mash is inclined to do. I sometimes top with a little grated cheese before finishing.

One tip for the perfect fish pie is to pre-cook the fish gently in milk or stock before assembling

Yes, I do this, drain then use the milk for the sauce.

Adding nutmeg is a good idea, I do that for the sauce in cauliflower cheese. White wine if there's any around.
Incidentally, does anyone add cheese in the sauce?

I have used hardboiled eggs in fish pie years ago (can't remember whose recipe that was) as it stretched it out a bit when there were six to feed.

Cod, salmon and smoked haddock but not usually prawns, I am wary of prawns.

Topped with larger boiled potatoes that have been grated (very sticky business but nice) then mingled with Gruyère and some dry bread crumbs is the fave at the moment as mash seems to get subsumed in the sauciness!
Grandmaderby We are rather partial to Charlie Bigham's smoked haddock bake and I think the top is grated potato and cheese which is good.

Made it today. It was a fish pie mix that I found in the bottom of the freezer. Well it was well out of date but still frozen solid and in a freezer that freezes everything well. It was a Sainsburys one and came in cubes. So I from frozen poached the fish in some milk with some left over from Christmas (there is a theme going here) Dill that was on its last legs. When softened in the milk I mash it down then strained it into a sieve, popped the fish in a foil container, added peas sweetcorn a cheese sauce, more grated cheese salt and pepper and mashed potato. Baked it in the oven for 1/2 hr on 200. Now cooled so in the freezer well covered in extra thick foil it has gone. Will let you know when we eat it. I did the sniff test and it wasn't even fishy when defrosted which was a plus.

Some things shouldn't be re-frozen once defrosted (fruit juice, ice cream, anything acidic, raw meat, shellfish & fish), but I would think if you're defrosting raw fish and cooking it for the first time, then it should be OK to freeze the finished (cooked) dish - but cool it quickly and freeze as soon as it's cold.

Yes as long as it's cooked...I do it all the time. I cover dish with foil put it in a bag or cover with lid of dish