Alastair Hendy's Fisherman's Pie

A fresh spin on the traditional hearty classic.

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   1. You will need 4 individual pie dishes (about 600ml capacity) or 1 large one (about 2 litre capacity).
   2. Boil the potatoes in salted water until soft, about 20 minutes. Drain and mash with the butter, milk, cheddar and some seasoning until smooth.
   3. For the filling, first make the white sauce. Melt the 50g butter in a saucepan over a gentle heat, then stir in the flour until pasty, without allowing it to brown. Gradually add the milk, stirring continuously, to make a white sauce. Let the sauce bubble gently for a few minutes to cook out any floury taste, stirring frequently so that it doesn’t catch. If the sauce gets lumpy, beat with a hand whisk. Fold in the chopped parsley and season. Gently fold in the fish and eggs, and leave to cool slightly.
   4. Preheat the oven to 200C/180C fan/400F/gas 6. Spoon the fish mixture into the pie dish or dishes. Spoon the mash in blobs all over the top, smooth over, making waves with the back of a spoon. Place the dish or dishes on a baking sheet and bake for about 35 minutes for small pies and 40-50 minutes for a large one.