Fish Pie with potato topping

Preheat oven to 220° (200°C fan).

Bring a pan of water to a boil, add eggs and simmer gently for 8 minutes. Drain and run under cold water. Shell and cut into quarters.

Pour milk into a shallow pan, add fish and poach gently for 5 minutes, or until skin peels away easily. Remove fish from pan and set aside, discarding any skin. Strain the milk into a jug.

Melt 30g butter in a pan, add leeks and cook over moderate heat for about 5 minutes, or until soft. Stir in flour and cook for a further 1 minute. Remove from the heat and stir in milk all at once. Return to heat and cook for about 5 minutes, or until mixture thickens. Stir in parsley, followed by the eggs and fish. Check seasoning, then spoon into a pie dish.

To make the topping, boil potatoes until tender, then mash with hot milk, half the butter, and salt and pepper to taste.

Spoon topping over the fish and roughen with a fork. Dot with remaining butter and bake for 30 minutes, or until top is golden brown and filling is bubbling.