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Frozen veg and tinned fish create this brilliant, budget-friendly fish pie recipe that's super-simple, speedy and tasty. Tinned salmon and mackerel lend big flavour, while the frozen roast potatoes provide a crunchy, crisp topping. There's even a broccoli hidden in the filling! See method
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Freezing and defrosting guidelines
Once baked and cooled, wrap the dish in foil and freeze. Thaw in the fridge overnight, then bake, covered with foil, for 25 mins until golden and piping hot throughout. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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