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Fluffy smoked haddock potato pie

 

This pie tastes good and looks nice!
77

Yield

5

servings

Prep

12

min

Cook

18

min

Ready

30

min

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

Ingredients

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
*

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.

 

* 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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