How long will fish pie keep in the fridge

I often make a couple of portions and cook only one, leaving the other for another night. Uncooked I will keep this for up to two days. If you do this then make sure that the fish you use is not going out of date before you are going to cook it. Cover with clingfilm and follow the baking instructions when you are ready to eat it.

Can you freeze fish pie with egg?

Fish pie is the perfect freezer meal! However, don't freeze it with the egg in as it will go rubbery I know you don't want! You can either create a pie without the egg, or freeze the mash and the ingredients separately and then defrost, cook the egg and then assemble when you are going to eat it.

Fish Pie with Egg Recipe - Feed Your Sole

Name: Fish Pie with Egg
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 1
Cuisine: British
Ingredients: 125g salmon, skinless (see note 1); 30g frozen peas; 1 large egg; handful of baby spinach leaves; 1/2 lemon – juice; 100ml milk; 10g butter; 10g plain flour; 1 tsp dijon mustard; 20g grated mature cheddar; 1/4 tsp grated nutmeg; few sprigs parsley, chopped; 150g floury potatoes – such as maris piper; 1 tbsp sour cream

Description

This fish pie with egg is a delicious and balanced meal. Creamy sauce over fish and green veg. Topped with cheesy mash – yum!

The portion below is for one (see notes for the size of oven dish used). Simply multiply for as many portions as you want.

Ingredients

Scale

125g salmon, skinless (see note 1)
30g frozen peas
1 large egg
handful of baby spinach leaves
1/2 lemon – juice

For the sauce

100ml milk
10g butter
10g plain flour
1 tsp dijon mustard
20g grated mature cheddar
1/4 tsp grated nutmeg
few sprigs parsley, chopped

For the mash

150g floury potatoes – such as maris piper
1 tbsp sour cream

Instructions

1. Bring a large pan of salted water to the boil. Peel the potatoes and cut into small chunks and add to the boiling water for 15 minutes. Add the egg for the last 8 minutes.

2. Drain and plunge the eggs into cold water and peel once cool enough to handle. Mash potatoes with the butter and sour cream and season well.

3. Next make the sauce. Melt the butter and add the flour, stirring constantly until you get a thick paste. Gently whisk in the milk and season well. Stir until thickened.

4. Next add the dijon, nutmeg, parsley and lemon juice to the sauce. Add all but 1 tablespoon of the cheese and then mix together well over a medium heat until the cheese has melted.

5. Wilt the spinach by placing it in a small frying pan over a medium high heat. You don’t need any oil. Stir and turn until wilted.

6. Cut the salmon into bitesized pieces and mix with the peas and spinach in the bottom of your baking dish. Place the eggs over the top and then spoon over the sauce. Top with the mash and sprinkle the remaining cheese over.

7. Bake in the oven for 30 minutes until bubbling hot and the top is golden.

Notes

1. I used salmon for this pie but you could absolutely use a different type of fish – or prawns. Or a mixture!

2. If you are making these in individual portions then the dishes I used were around 5 inches in diameter and 2.5 inches tall.

Prep Time: 30minutes
Cook Time: 45minutes
Category: Pie
Method: Oven
Cuisine: British

Nutrition

Serving Size: 1
Calories: 750
Fat: 41g
Carbohydrates: 39g
Protein: 48g

Keywords: fish pie, salmon, pie, dinner, individual size, main, seafood, british