Healthy Comfort Gnocchi Fish Pie

• gesamtzeit: 27 minutes

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It’s comfort food season, and for me, there’s nothing better than sitting down with something delicious as the evenings get darker and colder. I love fish pie, and this version is so quick and easy to make, perfect for prepping or evening making for when you have people over. It is filled with creamy broccoli and leek sauce, topped with a mature cheddar crumb that goes so gorgeous and crispy.

You will need to serve 4

372kcal & 31 g of protein

approx 300g fish pie mix (salmon, smoked haddock etc)

1 large leek, finely diced

2 sticks celery

1/2 head broccoli, finely chopped

2 banana shallots

1 garlic clove, minced

1 chicken stock cube

1 tbsp Dijon mustard

1 tbsp chopped tarragon or parsley

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

Anweisungen

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 flour, then gradually whisk in milk. Add a stock cube, mustard, and tarragon, and simmer for 5 minutes until the sauce thickens and the flour cooks out; then add the chopped broccoli and simmer for another 5 minutes. If it’s too thick, loosen with a splash more milk. You want it to be nice and saucy. 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 10-15 minutes until golden and bubbling. Rest for five minutes before serving. I like to serve with some extra veg. Left overs heat up well!