Fluffy smoked haddock potato pie

Directions

Cook the potatoes in a large pan of boiling water for 15 minutes or so until tender.

Meanwhile, place the haddock in a pan, pour over the milk and sprinkle over the spring onions.

Cover, bring to the boil and simmer for 5 to 8 minutes until the fish is cooked; it should flake easily.

Lift out the cooked fish and discard the skin and any bones.

Pour the warm milk and spring onions into a jug - you’ll need 200 ml - and there should easily be enough.

Drain the potatoes well and mash, ideally with a ricer, until smooth.

Beat in the warm milk and spring onions, followed by the fromage frais.

Gently fold in the flaked fish and check the seasoning - you’re unlikely to need much, if any, salt, but grind in plenty of black pepper.

Spoon the mixture into a large, shallow heatproof dish and scatter over the cheese.

Pop under a medium-low grill for 15 minutes until golden and crunchy on the surface.