Instructions

• Preheat the oven to 200C/400F/Gas 6 (180C fan)
• Put the potatoes into a saucepan of cold salted water
• Bring up to the boil and simmer until completely tender
• Drain well and then mash with the butter and milk
• Add pepper and taste to check the seasoning
• Add salt and more pepper if necessary
• For the fish filling, melt the butter in a saucepan, add the leeks and stir over the heat
• Cover with a lid and simmer gently for 10 minutes, or until soft
• Measure the flour into a small bowl
• Add the wine and whisk together until smooth
• Add the milk to the leeks, bring to the boil and then add the wine mixture
• Stir briskly until thickened
• Season and add the parsley and fish
• Stir over the heat for two minutes, then spoon into an ovenproof casserole
• Scatter over the eggs
• Allow to cool until firm
• Spoon the mashed potatoes over the fish mixture and mark with a fork
• Sprinkle with cheese
• Bake for 30-40 minutes, or until lightly golden-brown on top and bubbling around the edges