Summary of "How Sorted Food Changed Home Cooking: Ben Ebbrell on Zero Waste, Meal Planning & Making Food Fun"

Presenter / sources

Host: Theo Randall
Guest: Ben Ebbrell (co‑founder, Sorted Food)
Full recipe referenced in the subtitles at falipario.co.uk/Theo (site name in the subtitles is a little unclear)
Other mentions: Sorted Food, the Sorted Foundation, and the Sidekick meal‑planning app

Ingredients

Fish: combination of cod, smoked haddock and prawns (quantities not specified)
Eggs: several soft‑boiled or hard‑boiled eggs to scatter through the pie
Vegetables: onion, carrot, celery (finely diced suggested), garlic, lots of fresh spinach, fresh parsley (stalks OK), lemon zest
Starch / topping: potatoes for mashed potato topping (use a floury potato such as Maris Piper); butter for the mash
Sauce: olive oil, a little plain flour (or cornflour) to thicken, stock (added gradually), cream to finish
Flavorings: 1 bay leaf, a dollop of mustard (wholegrain or Dijon), salt and pepper, optional grated Parmesan
To serve: green beans (cooked in butter)

Substitutions noted: use whichever mustard you have open; plain flour or cornflour can be used as thickener; Parmesan is optional.

Equipment & prep

Large sauté pan or skillet with lid (to sweat veg)
Saucepan for potatoes
Ovenproof dish / casserole for assembling and baking
Baking tray (place the ovenproof dish on this to catch bubbling/overflow)
Knife, chopping board, wooden spoon/spatula
(Optional) preheat the oven before baking — exact temperature/time are not given in the subtitles
You can assemble the pie hours or the day before and bake when ready

Step‑by‑step method

Prepare veg and potatoes
- Dice onion, carrot and celery (finer dice = quicker cook). Start the potatoes for mash (boil, drain, mash with a generous amount of butter).
Sweat the base
- Heat olive oil in the pan, add the diced onion, carrot and celery and put the lid on to steam/sweat until softened.
- Add garlic after the veg have softened.
- Add a bay leaf while sweating for background flavor.
Make the sauce (white fish pie sauce)
- Sprinkle in a little plain flour (or cornflour) to begin thickening.
- Add stock gradually, a little at a time, stirring so it comes together and thickens.
- Finish with a splash of cream.
- Stir in lots of fresh spinach so it wilts into the sauce, add the parsley (stalks OK), lemon zest and a dollop of mustard. Season to taste.
- The sauce should be thick and creamy but still saucy — it will thin slightly when the fish cooks in it.
Assemble
- Place raw pieces of fish (cod, smoked haddock, prawns) into the ovenproof dish.
- Pour the hot creamy, spinach‑and‑herb sauce over the raw fish so the fish cooks in the sauce.
- Scatter halved/quartered soft‑ or hard‑boiled eggs into the dish.
- Top with the mashed potato, spreading generously and allowing some mash to sit over the edges so it crisps up.
- Optionally sprinkle grated Parmesan or extra seasoning on top.
Bake
- Put the assembled dish on a baking tray to catch any bubbling overflow.
- Bake until the filling is bubbling and the mash is crisp/bronzed at the edges (exact oven temperature and time are not specified).
Serve
- Serve family‑style from the dish with buttered green beans. Leftovers freeze and reheat well.

Key technique cues & timing notes

Sweat the mirepoix (onion, carrot, celery) with a lid to steam — this speeds softening and builds sweetness.
Add garlic only after the veg have softened to avoid burning.
Add flour, then stock a little at a time to avoid lumps and create a smooth, thickened sauce; finish with cream for richness.
The raw fish cooks in the sauce during baking, which helps keep it succulent and traps juices in the pie.
Use a baking tray under the ovenproof dish because the pie will bubble and can overflow.
Be generous with the mash and allow the edges to brown/crisp for texture contrast.

Chef tips & common mistakes to avoid

Don’t skip the bay leaf — it adds important background depth.
Dice the veg finer for faster, more even cooking, but rougher cuts still work.
Start the sauce with olive oil (Ben chose oil rather than butter).
Add stock gradually to avoid lumps; finish with cream and lemon zest to brighten the sauce.
Use a floury potato (Maris Piper recommended) so the mash soaks up flavors and gives a good texture.
Place the ovenproof dish on a baking tray to avoid an oven mess from bubbling.
Prepare ahead: this can be assembled hours or a day ahead and baked when needed — useful for entertaining.
Use smoked haddock as a small “flavor bomb” to add smoky depth.
Leftovers freeze well — don’t be precious.

Serving & plating suggestions

Serve family‑style and let people help themselves.
Pair with simple buttered green beans (and a glass of wine if desired).
Aim for a slightly browned, crispy edge on the mash for contrast.

Variations & adaptations

Bulk the pie with hard‑boiled eggs (traditional, budget‑friendly).
Use any mustard you have (wholegrain, Dijon, etc.).
Swap thickeners: plain flour or cornflour.
Optional topping: grated Parmesan on the mash.
Vary the seafood mix — adjust quantities or use different white fish and more or fewer prawns.

Other episode notes

Ben emphasizes sustainability and reducing food waste: use leftovers, plan meals, and share ingredients across recipes (the Sidekick app helps plan recipes that share ingredients).
Sorted initiatives mentioned include the Sorted Foundation (food education) and Sorted Kids (engaging children with food).

End credits / where to find the recipe

Presenter: Theo Randall. Guest: Ben Ebbrell (Sorted Food).
Subtitles direct viewers to the full fish pie recipe at falipario.co.uk/Theo and to check out Sorted Food, the Sorted Foundation and the Sidekick app.