Topped with lovely pea mash
Topped with lovely pea mash
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BUDGET-FRIENDLY MEAL PLAN TIPS:
This big-batch fish pie serves 8, so you can eat half straight away and cool and freeze the remaining half to enjoy in week 4.
EASY SWAPS:
I’ve used a mixture of frozen salmon, white fish and prawns in this recipe, but you can use whatever you’ve got in the freezer – just aim for the same total weight, about 600g. Replacing prawns with extra white fish will make this more budget-friendly.
Don’t worry if you don’t have any frozen spinach – leave it out this time and pick some up next time you’re shopping. It’s great in so many dishes.
HOW TO FREEZE & DEFROST YOUR BATCH RECIPES:
Just remember – if you’re batch cooking, let food cool thoroughly before freezing – break it down into portions so it cools quicker, and get it into the freezer within 2 hours. And make sure everything is well wrapped, and labelled for future reference so you’re not playing freezer roulette! Simply thaw in the fridge before use, and use within 48 hours. If you’ve frozen cooked food, don’t freeze it again after reheating it.