Fishermans Pie - potatoes

Method

• Wash, peel and cut potatoes into pieces.
• Half-fill a saucepan with water, add salt, then the potatoes and brig to a boil.
• Simmer for 15 minutes, until tender.
• Drain thoroughly, then add milk, butter, salt & pepper and mash.
• Beat until fluffy and season to taste; set aside.
• Peel and quarter onion.
• Pour the remaining milk into a saute pan, then add the peppercorns, bay leaves and onion quarters.
• Bring to a boil, then remove from the heat.
• Cover and let stand in a warm place to infuse for about 10 minutes.
• With a sharp knife, cut each of the fillets across into pieces and add to the milk; cover and simmer for 5-10 minutes, depending on thickness.
• It should flake easily when tested with a fork.
• Transfer the fish to a large plate, using a slotted spoon; reserve the cooking liquid.
• Let fish cool, then flake with a fork.
• Gently melt the 6 T butter in a saucepan over medium heat.
• Whisk in the flour and cook for 30-60 seconds, until foaming.
• Remove from the heat and pour the reserved fish cooking liquid through a sieve into the butter and flour mixture.
• Whisk the liquid into the sauce, then return to the heat and cook, whisking constantly, until the sauce boils and thickens.
• Season with salt and pepper and simmer for 2 minutes.
• Stir in the parsley.
• Preheat the oven to 350F Grease a 10-inch (2-liter) casserole dish.
• Coarsely chop the hard-boiled eggs.
• Ladle a third of the sauce into the bottom of the dish.
• Spoon the flaked fish on top of the sauce, in an even layer.
• Cover with the remaining sauce, then distribute the shrimp evenly on the surface.
• Sprinkle the chopped hard-boiled eggs over the top.
• Spread the mashed potatoes on top, so it is covered completely.
• Bake in the oven for 20-30 minutes, until the potato topping is brown and the sauce bubbles around the edge.
• Serve hot.