Fish pie

[TheWashingMachine]

If I make a fish pie today and put it in the fridge will it be OK on Monday?

Freeze it.

I would have thought it would be fine Monday. Or like PP suggested you could freeze it.

Freeze it

It will be fine

Absolutely fine for Monday.

IME fish pie tends to dry out in the fridge, I prefer freezing it because it seems to preserve the texture.

It'll be fine.

I wouldn't recook fish it'll go dry and overcooked. Fish pie takes hardly any time and the fish goes in raw, if you're doing a mash rather than filo top make the mash in advance, chop leeks, carrots, fish, but I wouldn't bother with anything else, how long does it takes to sweat off some leeks and carrots add a splash of wine and creme fraiche and put that over the raw fish and baby spinach in the bottom of a baking dish and cover with mash? Five minutes? Then twenty five in the oven.

The issue is my MIL is staying, she has Parkinson's and can't really cook but has invited a few old friend's around for lunch on Monday, one of them only eats fish. I'm at work so I need to prepare in advance, so it can just be popped in the oven.

Ooh I never put my fish in raw. Poach it in milk and use the liquid to make the creamy sauce. Your way sounds interesting Zippy. Love fish pie but everyone else in the family merely tolerates it.

Yes I am a big fan of partially preparing meals and freezing. Especially things like mashed potato. If you freeze a block in a freezer bag, but in the dish to get the right shape, you can just unwrap it and bung it on the top of whatever pie.
I also roast vegetables and freeze them, chopped onions, garlic, lemon slices, pasta sauces.
It all cuts down the time it takes to prepare the eventual meal.
I make crumble topping in bulk and freeze a big bag of it. Sprinkle as much as you need onto your fruit and stick it in the oven.

I wouldn’t normally do ready made, but the Charlie Bingham fish pie is very nice and would solve your problem as you can pick some up on Sunday, but it’s not cheap, especially if you’ve got quite a few people coming.

Charlie Bigham meals are delicious.

I never cook the fish first when doing a fish pie. Just throw some sauce (made from Philadelphia and a splash of milk) over the raw fish, few onions and veg if you want and then top with mash.

Endof if you freeze the mash separately is it nicer? I froze a whole fish pie once and the mash was all horrible and watery when I reheated it.

Definitely would be fine Monday. Only 2 days. I would eat it up to 5 days.

Absolutely fine for Monday.

But, since we are on the subject..... I’d simply build it last thing Sunday or first thing Monday and let MIL bung in oven.

Why on earth did you post this in aibu

I find it is less watery frozen seperately. It tends to soak up the liquid from the pie otherwise.

Thanks I'll give that a try.

@TinklyLittleLaugh I'm not usually a fan of his, but it's a Jamie Oliver trick and it does actually work and makes the whole process less of a faff. The fish poaches in the creme fraiche in the oven and the liquid released combines with it and makes a sauce, if I'm not watching calories I add a bit of double cream. You can add raw prawns too. Might make fish pie this week....

Hi I posted in AIBU because I'm paranoid about off fish. Thanks for the tips.