Chilean green bean and smoked hake pie with chive potato cream

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Grease a medium baking dish with a little of the butter.

2. 2

   Boil the potatoes in water with a pinch of salt for 15 to 18 minutes, until very tender. Drain and keep them hot.

3. 3

   While the potatoes cook, heat the vegetable oil and 20 g (1 1/2 tbsp) of butter in a large skillet over medium heat. Add the onion and cook for 5 minutes until translucent. Stir in the garlic, dried oregano, and merken, and cook 1 minute more.

4. 4

   Add the green beans to the skillet, season with some of the salt and black pepper, and sauté for 6 to 8 minutes until tender but still bright green. Pour in the white wine and cook for 2 minutes so it partially evaporates.

5. 5

   Add the flaked smoked hake and parsley to the green bean mixture. Stir gently for 2 minutes to combine without breaking up the fish too much. Adjust salt and pepper and remove from the heat.

6. 6

   Mash the cooked potatoes with the remaining 20 g (1 1/2 tbsp) butter, whole milk, and heavy cream until you get a thick rustic cream. Add the chives, mix well, and adjust with salt and black pepper.

7. 7

   Spread the green bean and smoked hake mixture in the baking dish. Top with the chive potato cream, smoothing the surface with a spoon.

8. 8

   Sprinkle the chanco cheese and breadcrumbs evenly over the top.

9. 9

   Bake for 20 minutes at 200 °C / 400 °F, or until the cheese is melted and bubbling. For deeper color, broil for 3 to 5 additional minutes at 220 °C / 425 °F, watching carefully so it does not burn.

10. 10

    Let the pie rest for 5 minutes before serving so it sets slightly. Serve hot.