Bulk Cooking: Fish Pie and Chilli Burritos

It’s Kitchen Witch Wednesday


I spent another day with my husband this past weekend cooking food up in bulk to put in the freezer.

We decided to make up a huge double batch of chilli and a fish pie mix. Afterwards, I kept half while hubby took the other half for his dinners.


Batch Cooking at Nan’s House


Some of the chilli we used to make chilli burritos.

Bit of chilli and cheese wrapped inside a tortilla. Two burritos per tin for hubby, 1 per tin for me. Bit more chilli and cheese over the top.

That combined with some refried beans and a handful of tortilla chips plus some salsa and soured cream makes for a very filling, and healthy meal.

The rest of the chilli was ladled directly into the freezer tubs, all ready for future meals to be served as is, with rice, or possibly over a baked potato.


Fish Pie (Gluten Free)


Homemade Fish Pie




  • 1 large onion, chopped
  • 2 tablespoons butter
  • 1 tablespoon GF flour
  • 1 pint milk
  • salt and pepper, to taste
  • handful chopped chives



  • Melt the butter over a medium heat and add the chopped onions. Cook and stir until the onions are softened. Add in the flour and stir constantly for about 2 minutes.
  • Gradually add in the milk until you get a medium-thick sauce.
  • Increase the heat slightly, continue stirring constantly, until the sauce comes up to a simmer. Let it simmer for a minute or two (otherwise you are left with a slight floury taste). Add the chives, and season to taste.
  • Remove from heat. Stir in the cooked fish.


Cooking the fish

When making a fish pie, I prefer to poach the fish. To do this, I put the fish in an ovenproof dish, add in a few whole peppercorns, a pinch of salt, and a couple fresh bay leaves. I then cover it with fluid and seal it in with foil.

This is placed in a medium-hot oven (about 325f/gas mark 4) for about 20 minutes.

The liquid you use depends entirely on what what you are using.

When poaching a smoked fish, poach in milk.

When poaching unsmoked fish, poach in water.

I use smoked fish because I prefer the flavour.

As for the type of fish, well the choices are enormous!

This time around though, packs of mixed fish pieces especially for pies were on special, so I used those. One pack contains about 300 grams fish, with a mixture of haddock, cod, and salmon.

Once poached, remove from the milk and add to the sauce. I also decided to add cooked prawns this time around.

Gently stir the fish into the sauce.


Making the pies

Spoon the mix into ovenproof dishes or individual serving tins.

Let sit for at least 20 minutes until a skin develops over the top.

Fish Pie Base


Make a dry potato mash, enough to cover the entire pie.  We added a handful of chopped chives to the mash.

There wasn’t enough room in the serving tins to add the mash topping, so we left them uncovered and will instead add a fresh mash after thawing the fish pie base before baking.


Fish Pie with Chive Mash


This particular dish holds enough fish pie for 4, if you serve it with a big side of fresh veggies. Or two very hungry adults if you serve it alone.

Bake it in a medium-hot oven for about 20 – 30 minutes, until the filling is bubbly and hot, and the tatties are golden brown.  Oh, put it on a baking tray to protect your oven from spills.


Baked Fish Pie



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