Around 40–50 minutes cooking
Plus preparation and defrosting. Timings are a guide and depend on portion size.
A tomato-based fish and vegetable casserole with a breadcrumb or potato topping.
Before you start
These instructions use fully defrosted fish. Defrost in the fridge, following the pack’s directions, and use within 24 hours of defrosting. If the pack says to cook from frozen, follow its cooking method and timings instead.
Ingredients
Comes with
Frozen fish pie mix
From supplies
- Potatoes
- Mixed vegetables
- Tinned tomatoes
- Herbs
- Breadcrumbs, or some of the cooked potatoes for the topping
- Salt and pepper
Method
- Heat the oven to 200°C (180°C fan). Cut the potatoes and any firm vegetables into small pieces. Boil for 10–15 minutes until almost tender, then drain.
- Put the potatoes and vegetables in a baking dish with any softer vegetables. If using a potato topping, keep some cooked potatoes aside and crush them with a fork.
- Check the fully defrosted fish pie mix for bones and add it to the dish. Stir in tinned tomatoes and herbs, with a splash of water if needed so the filling is moist. Season lightly.
- Scatter a thin layer of breadcrumbs over the top, or spoon over the reserved crushed potatoes.
- Bake for around 25–30 minutes, or longer if needed, until the topping is golden, the vegetables are tender and the filling is steaming hot in the centre, with all the fish cooked through.
Check it’s cooked
Check the thickest part of the fish: the flesh should be opaque, separate easily with a fork and be hot all the way through. With a clean food thermometer, check that the centre reaches 70°C for 2 minutes. For pies and casseroles, check the centre of the filling too. Fillets can still contain bones, so check carefully before serving.
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