I’m batch cooking portions of fish pie to pop in the freezer for my toddler.
So I make sauce, add fish, assemble in little pie dishes with mash potatoe topping and would then normally pop in oven to cook.
I’m having a brain fail...
Do I assemble and then cool and freeze without the oven stage, ie with fish uncooked? Then defrost and cook properly when needed.
Or do I oven cook and then cool and freeze cooked, so I am de-frosting and reheating? I think this will over-cook the potato and fish?
Sorry, stupid moment and the two people
I’ve asked have opposite opinions :-)