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Fluffy smoked haddock potato pie


This pie tastes good and looks nice!













Low Fat, Low in Saturated Fat, Trans-fat Free, High Fiber, Low Sodium


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
1 x sea salt
to taste
1 x black pepper
to taste


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 420g (14.8 oz)
Amount per Serving
Calories 3623% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 68mg 23%
Sodium 97mg 4%
Total Carbohydrate 20g 20%
Dietary Fiber 5g 22%
Sugars g
Protein 56g
Vitamin A 2% Vitamin C 37%
Calcium 6% Iron 12%
* based on a 2,000 calorie diet How is this calculated?


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