Healthy fish pie recipe with under 500 calories and a surprise ingredient for mash
Nothing says comfort food quite like a steaming bowl of homemade pie fogging up the windows on a cold winter’s night. Nutritionist Emily English has shared her ultimate fish pie, which uses a surprising ingredient for its topping.
In a recent TikTok video, Emily, the author of number one Times bestselling book ‘So Good’ and creator of healthy recipes, shared her take on the classic dish. She 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.”
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But instead of whipping up some mashed potatoes to top her pie, Emily opted for gnocchi, a potato-based pasta. So if you’re pressed for time, the nutritionist recommended foregoing mash for gnocchi instead.
Emily explained: “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.”
Her recipe also boasts 31 grams of protein and 373 calories per serving.
Emily’s TikTok has already been viewed over 121,800, with food fans coming armed with praise for the nutritionist’s comfort food dish. One follower wrote: “This recipe looks AMAZING! Have you ever added collagen or bone broth to meals? Game-changer for health & flavor!”
Matilda agreed: “It sounds amazing except for the fish pie part,” while Em said: “You never disappoint.”
Hannah replied: “Sooo scrumyyyy.”
So if you’re looking for a cheat’s way to get the perfect fish pie packed full of protein, this is what you’ll need for Emily’s recipe.
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!
