Fluffy smoked haddock potato pie
This pie tastes good and looks nice!
Yield
5 servingsPrep
12 minCook
18 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1500 | grams |
potatoes
floury, such as King Edwards |
|
| 600 | grams |
haddock
smoked fillets (150g each), undyed |
|
| 200 | grams |
fromage frais, low fat
|
* |
| 40 | grams |
emmentaler cheese
grated |
*
|
| 1 | x |
sea salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.5E+3 | grams |
potatoes
floury, such as King Edwards |
|
| 6E+2 | grams |
haddock
smoked fillets (150g each), undyed |
|
| 2E+2 | grams |
fromage frais, low fat
|
* |
| 4E+1 | grams |
emmentaler cheese
grated |
*
|
| 1 | x |
sea salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
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.
