Everyone loves a fish pie. Lulu Grimes shares a delicious, easy recipe to pop in the freezer for those busy nights
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You can either freeze the filling and mash separately (in freezer bags is fine) and add the egg once the filling has defrosted. Or, if you do not want to add egg, then the pie can be frozen whole.
Cooking from frozen
To cook, defrost the filling and mash overnight, then assemble the pie with boiled eggs and cook for 30 mins. You can also cook a whole pie from frozen. Heat oven to 160C/140C fan/gas 3, cover the pie with foil and cook for 1½ hrs or until you can easily push a knife through the mixture. Take the foil off, turn oven up to 200C/180C fan/gas 6 and cook for 30 mins more until the top is golden and the filling piping hot.
Make it healthier
Use 3 sheets of scrunched-up filo pastry as a topping rather than the mash and use semi-skimmed milk instead of full-fat. If you want to cut the salt content, replace the smoked haddock with some salmon fillet.