Fluffy Haddock and Potato Pie

Ingredients

Contains: milk, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 3 1/2 pounds potatoes, peeled and cut into 1/2-inch dice
• 1 1/2 pounds haddock fillets
• 1 1/4 cups milk
• 1 bunch green onions, minced
• 1 cup creme fraiche
• salt and pepper to taste
• 3 ounces Emmentaler cheese, finely shredded

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 400°F (200°C) and set a 9x13-inch baking dish nearby.

2. Put the potatoes in a pot, cover with cold water, bring to a boil and cook about 10 minutes until tender. Drain well.

3. Meanwhile, heat the milk in a wide pan over medium-low until it just simmers. Add the haddock fillets, reduce the heat to low and poach about 8 minutes until the flesh is opaque and flakes, or reaches 145°F (63°C). Lift out the fish, flake it, and reserve the milk.

4. Mash the hot potatoes with the creme fraiche, the green onions, salt and pepper, adding a splash of the reserved milk until smooth and spreadable.

5. Spread half the potato mixture in the baking dish. Scatter the flaked haddock over it, season lightly with salt and pepper, then spread the remaining potato on top.

6. Sprinkle the finely shredded Emmentaler evenly over the top.

7. Bake for about 22 minutes until golden on top and hot throughout.

8. Let the pie rest 5 minutes before serving.