Fluffy Haddock and Potato Pie

This filling recipe is best enjoyed on a cold day. Great served with peas or broccoli and some crusty bread. This dish can also be prepared with cod fillets, and is delicious prepared with a mixture of both cod and haddock. If available, use Maris Piper or King Edward potatoes.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 530 Calories

Ingredients

• 1 ¼ cups milk
• salt and pepper to taste
• 1 ½ pounds haddock fillets
• 1 cup creme fraiche
• 3 ½ pounds potatoes, peeled and cut into 1/2-inch dice
• 1 bunch green onions, minced
• 3 ounces Emmentaler cheese, finely shredded

Recipe Instructions

Step 1

Preheat oven to 425 degrees F (220 degrees C).

Step 2

Bring potatoes to a boil in a large pot of salted water. Cook until tender enough to insert a fork, but still firm, about 15 minutes. Drain and move to a large bowl.

Step 3

Meanwhile, place the haddock in a large saucepan over medium heat. Pour the milk over the fish and then sprinkle with the green onions. Cover and bring to a boil. Reduce heat to low and simmer until the fish flakes easily with a fork.

Step 4

Transfer haddock to a plate. Remove the bones and skin and discard. Pour the milk mixture over the diced potatoes; beat until smooth. Blend in the creme fraiche. Season with salt and pepper. Gently fold the haddock into the mixture along with half of the shredded Emmentaler cheese. Spoon the mixture into a large, shallow baking dish. Sprinkle the remaining Emmentaler cheese over the top

Step 5

Bake in preheated oven until the surface has turned golden brown, about 15 minutes. Serve immediately.