Fluffy smoked haddock potato pie

Method

1. Preheat the oven to 220C/gas 7. Cook the potatoes in a large pan of boiling water for 15 minutes or so until tender.

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

3. Cover, bring to the boil and simmer for 5-8 minutes until the fish is cooked and flakes easily.

4. Lift out the poached haddock and discard the skin and any bones. Pour the warm milk and spring onion into a jug; you'll need 200 ml and there should easily be enough.

5. 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.

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

7. Spoon the mixture into a large, shallow heatproof dish and scatter over the cheese. Bake in the oven for 15 minutes until golden and crunchy on the surface.

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Ingredients

1.5kg floury potatoes, such as King Edwards or Maris Piper, peeled and diced
600g smoked haddock fillet, un-dyed
300ml Milk, skimmed
1 bunch Spring onions, finely chopped
200g fromage frais, fat free
40g Emmental, or Leerdammer cheese, finely grated
1 pinch salt and fresh ground black pepper

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