About this recipe:This filling recipe is best enjoyed on a cold day. Great served with peas or broccoli and some crusty bread.
1.5kg (3 lb) Maris Piper or King Edward potatoes, peeled and diced
600g (1 lb 6 oz) haddock fillets
300ml (1/2 pint) milk
1 bunch spring onions, finely chopped
200g (7 oz) creme fraiche
100g (4 oz) Emmental or Leerdammer cheese, finely grated
salt and freshly ground black pepper to taste
Method Prep:45min › Cook:15min › Ready in:1hr
Preheat oven to 220 C / Gas Mark 7. Cook the potatoes in a large pan of boiling water until tender, 10 to 15 minutes.
Meanwhile, place the haddock in a pan, pour over the milk and sprinkle over the spring onions. Cover, bring to a boil and simmer for 5 to 8 minutes until the fish is cooked and flakes easily.
Lift out the poached haddock with a fish slice and discard the skin and any bones. Pour the warm milk and spring onions into a jug, there should be 200ml (7 fl oz).
Drain the potatoes well and mash until smooth. Beat in the warm milk and spring onion, followed by the creme fraiche. Gently fold in the flaked fish and half the cheese. Season with a little salt and plenty of pepper. Spoon the mixture into a large, shallow, heatproof dish and sprinkle over the remaining cheese.
Bake in the preheated oven for 15 minutes, or until golden and crunchy on the surface. Serve.