Fish Pie

Parboil the potatoes in their skins for 10 minutes; drain and leave to cool. Meanwhile, heat 25 g / 1 oz of the butter with the oil in a pan and fry the onion for about 10 minutes until softened and lightly browned. Peel the potatoes and coarsely grate the flesh. Mix with the onion and its juices, season and set aside. Bring the eggs to the boil in a pan of water, then boil for 5 minutes; drain and refresh immediately in cold water. Shell the eggs. Preheat the oven to 200 :C / 400 :F / Gas 6. Butter a 2.5 litre / 4 1/2 pint ovenproof dish. Place the fish in a wide pan with the milk, bay leaves and peppercorns. Add the parsley stalks to the pan, reserving the leaves. Bring to the boil, then cover and remove from the heat. Leave to stand for 5 minutes until the fish just starts to flake. using a fish slice, transfer the fish to a large plate; strain the milky cooking liquid into a jug. Flake the fish into large chunks, discarding the skin and any bones, then transfer to the buttered dish. Quarter the eggs and nestle them among the fish chunks. Melt the remaining butter in a pan, then gently fry the leeks for 5 minutes until softened. Stir in the flour and cook for 1 minute. Gradually stir in the reserved milky liquid, cooking until smooth and thickened; add the wine, cider or stock and season to taste. Simmer for 5 minutes. Chop the parsley leaves and stir into the sauce with the lemon juice and Tabasco, then pour over the fish. Spoon the potato mixture over the top, making sure it covers the filling completely. bake for 35 - 40 minutes until the topping is crisp and golden brown. Serve hot with broccoli, green beans or peas. Serves 6