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Fluffy Smoked Haddock Potato Pie

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A fish pie makes a great family supper as a little goes a long way. Serve with plenty of summer vegetables.

Serves 4

Ingredients

  • 1½ kg floury potatoes , such as maris piper or king edwards, peeled and diced
  • 600g undyed smocked haddock fillets
  • 300ml skimmed milk
  • 1 bunch of spring onions, finely chopped
  • 200g carton fat-free fromage frais
  • 40g finely grated emmenthal or leerdammer
  • Sea salt and freshly ground black pepper
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Method

  1. Cook the potatoes in a large pan of boiling water for 15 minutes or so until tender.
  2. 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 5-8 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 onion into a jug – you’ll need 200 ml (7 oz) and there should easily be enough.
  3. Drain the potatoes well and mash – ideally with a ricer – until smooth. Beat in the warm milk and spring onion, 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 into a hot oven for 15 minutes at 220c until golden and crunchy on the surface.
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