Fluffy smoked haddock potato pie

• 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

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.
3. Cover, bring to the boil and simmer for 5 to 8 minutes until the fish is cooked; it should flake easily.
4. Lift out the cooked fish and discard the skin and any bones.
5. Pour the warm milk and spring onions into a jug - you'll need 200 ml - and there should easily be enough.
6. Drain the potatoes well and mash, ideally with a ricer, until smooth.
7. Beat in the warm milk and spring onions, followed by the fromage frais.
8. 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.
9. Spoon the mixture into a large, shallow heatproof dish and scatter over the cheese.
10. Pop under a medium-low grill for 15 minutes until golden and crunchy on the surface.

potatoes, fromage frais, emmentaler cheese, salt, black pepper

Taken from recipeland.com/recipe/v/fluffy-smoked-haddock-potato-pi-48402 (may not work)