In fairness to Scottish tinned comestibles, the Baxters' Cullen Skink, which I readily join JumbleDuck in praising, just needs a saucepan and a grill for the toast to replace the pie pastry (though the skink has potato in it anyway). For those requiring extra fat, the toast can be buttered accordingly (Breton salted for best effect IMHO).
I had one once. Ended up with food poisoning & had to be rescued whilst en route from Peterhead to Eyemouth in the dead of night by Eyemouth lifeboat. I was ill for nearly a week
Never again --pie that is - not the RNLI