Make nutritionist’s ‘genius’ fish pie recipe with a surprising ingredient

Comfort  enthusiasts are in for a treat as nutritionist Emily English has shared her ultimate fish pie with a surprising twist on

In one of her most recent videos, the author of the number one Times bestselling book ‘So Good’, said: “It’s comfort food season, and for me there’s nothing better than sitting down with something delicious as the evening’s get darker and colder.

“I love fish pie and this version is so quick and so simple to make. It’s brilliant for prepping or even making for when you have people over.”

Going against the grain, Emily has swapped traditional mash for gnocchi, offering a delightful way to top off the pie without the usual fuss, reports

Emily said: “I don’t know why, but making mash just feels like so much effort, and this version is just so much simpler and easy to make. I think you’re going to love it.”

Further boosting its appeal, Emily’s fish pie packs an impressive 31 grams of protein and a mere 373 calories per serving.

The video showcasing Emily’s culinary invention has captivated over 121,800 viewers, sparking comments from fans delighted by the innovation in comfort food.

One admirer enthused: “This looks AMAZING! Have you ever added collagen or bone broth to meals? Game-changer for health and flavor!”

Matilda chimed in with mixed feelings: “It sounds amazing except for the fish pie part,” and Em was thoroughly impressed, saying: “You never disappoint.”

Echoing the sentiment, Hannah responded: “Sooo scrumyyyy.”

So, if you’re in the market for a quick trick to a stellar fish pie brimming with protein, take note of Emily’s coveted .

Here’s what you’ll need for this Gnocchi Fish Pie, complete with ingredients and a step-by-step method.

Gnocchi Fish Pie

Ingredients

• Approx 300g fish pie mix
• 1 large leek, finely diced
• 2 celery sticks
• 1/2 head broccoli, finely chopped
• 2 banana shallots
• 1 garlic clove, minced
• 1 chicken stock cube
• 1 tbsp chopped tarragon or use parsley
• 1 tbsp Dijon mustard
• 250g gnocchi
• 400ml semi skimmed milk
• 1 tbsp plain flour

For the crumb

• 50g of brown/granary bread
• Handful of fresh parsley
• 40g grated mature cheddar
• 1/2 tsp garlic granules
• Salt and pepper

Method

Preheat the oven to 200°C fan. In a deep pan, heat olive oil and soften shallots, garlic, leeks, and celery with a pinch of salt and pepper.

Stir in the flour, then gradually whisk in milk. Add a stock cube, mustard and tarragon, and simmer for five minutes until the sauce thickens and the flour cooks out; then add the chopped broccoli and simmer for another five minutes.

If it’s too thick, loosen with a splash of more milk. Fold in gnocchi and fish pie mix.

Blitz stale or use lightly toasted bread, parsley, cheddar, garlic granules, salt, and pepper into a crumb. Transfer the mixture to an ovenproof dish, top with the crumb, and bake for ten to 15 minutes until golden and bubbling.

Rest for five minutes before serving. Serve with your choice of veggies!