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Fish pie with crispy gnocchi topping

Name: Fish pie with crispy gnocchi topping
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: Serves 4
Ingredients: 650g sustainable white fish fillets; 125g petits pois; 300ml whole milk; 20g butter; 20g plain flour; 1 tbsp wholegrain mustard; 2 tsp fresh tarragon, chopped; ½ lemon, juiced and zested; Freshly ground black pepper; 400g fresh potato gnocchi; 1 tbsp olive oil; 200g steamed green beans

By: Delicious. food team

Published: 31 Jul 19
Updated: 18 Mar 24

Try our updated version of the family classic; fish pie. Instead of mashed potatoes, we’ve added a crispy gnocchi topping to the creamy fish mixture.

If you like your fish pie with a twist, we’ve got lots more recipes for you to try including mini fish pies to fish pie with cheesy leek mash topping.

Easy
July 2019

Test kitchen approved

Serves 4
Hands-on time 30 min

Try our updated version of the family classic; fish pie. Instead of mashed potatoes, we’ve added a crispy gnocchi topping to the creamy fish mixture.

If you like your fish pie with a twist, we’ve got lots more recipes for you to try including mini fish pies to fish pie with cheesy leek mash topping.

Nutrition: per serving

Calories: 455kcals
Fat: 12.7g (5.6g saturated)
Protein: 38.8g
Carbohydrates: 42.8g (6.2g sugars)
Fibre: 7.2g
Salt: 1.1g

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Ingredients

650g sustainable white fish fillets
125g petits pois
300ml whole milk
20g butter
20g plain flour
1 tbsp wholegrain mustard
2 tsp fresh tarragon, chopped
½ lemon, juiced and zested
Freshly ground black pepper
400g fresh potato gnocchi
1 tbsp olive oil
200g steamed green beans

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Method

Put the fish, petits pois and milk in a shallow ovenproof pan or casserole and cover with a tight-fitting lid. Bring to a simmer over a medium heat, then turn the fish over, re-cover and simmer for 2 minutes until just cooked through. Set a sieve over a jug, strain the fish and peas, then set both aside.
Heat the grill to medium-high. Return the pan to the hob and melt the butter, then whisk in the flour and cook over the heat for 2 minutes. Gradually whisk
in the reserved cooking liquid until smooth, then bubble for 2-3 minutes to thicken. Whisk in the mustard, 1½ tsp tarragon, lemon juice and freshly ground black pepper. Return the fish and peas to the pan and stir gently to coat in the sauce.
Toss the gnocchi with the olive oil. Scatter over the fish and grill for 5-8 minutes until golden and crisp. Serve topped with the lemon zest, remaining tarragon leaves and steamed green beans.