Peel and boil the potatoes ( if using )
Mash using the extra butter , milk and seasoning . Leave to one side
Poach the fish in the milk in a large frying pan with the bayleaf
Remove fish with a slotted spoon and place on kitchen towel to drain
Put the butter in a saucepan over a low heat and melt
Add the flour and cook until straw coloured
Gradually add in the poaching liquor and keep whisking until the sauce thickens
Season and add in the parsley
Put the mix into an ovenproof dish and stir the sauce through
add prawns now if using
Quarter the eggs and put on top of fish mix
Top with mashed potato
Put in preheated oven 180C until potatoes are browned
If making with pastry , roll out the pastry to a square
Put the cooled mix into the middle of pastry
Grate the eggs over the fish mix
Bring up the pastry to make an envelope
Brush with beaten egg
Put onto a baking tray
Bake at 200c until pastry is risen and golden ( about 20-30 minutes)
Serve either pie with peas or your favourite vegetables
Ingredients
Directions
Peel and boil the potatoes ( if using )
Mash using the extra butter , milk and seasoning . Leave to one side
Poach the fish in the milk in a large frying pan with the bayleaf
Remove fish with a slotted spoon and place on kitchen towel to drain
Put the butter in a saucepan over a low heat and melt
Add the flour and cook until straw coloured
Gradually add in the poaching liquor and keep whisking until the sauce thickens
Season and add in the parsley
Put the mix into an ovenproof dish and stir the sauce through
add prawns now if using
Quarter the eggs and put on top of fish mix
Top with mashed potato
Put in preheated oven 180C until potatoes are browned
If making with pastry , roll out the pastry to a square
Put the cooled mix into the middle of pastry
Grate the eggs over the fish mix
Bring up the pastry to make an envelope
Brush with beaten egg
Put onto a baking tray
Bake at 200c until pastry is risen and golden ( about 20-30 minutes)
Serve either pie with peas or your favourite vegetables