METRIC/IMPERIAL

450g (1 lb) potaotes,peeled,boiled and drained,
then mashed with 25g (1 oz) polyunsaturated
margarine salt and pepper and enough skimmed mil,k to make a creamy spreading
consistency

FILLING:
500g (1-1/4 lb) thick white fish fillets
300 ml (1/2)pint simmed milk
1 Thick  slice onion
good pinch each dried rosemary and thyme
1 small bay leaf
4 peppercorn
salt
40g (1-1/2 oz) polyunsaturated margarine
25g (8 oz) plain unbleached white flour
50g (2 oz)cheese grated
225g (8 oz)tomato,skinned and chopped,
50g (2 oz) peeled prawns
2hard-boiled eggs,sliced
2 tablespoons chopped parsley (optional)
freshly ground black pepper

Rinse the fish under cold warer,cut each fillet into 2 or 3 pieces and put into a saucepan.Add the Milk onion,herbs,peppercorns and a little salt.
Bring slowly to simmerring point,then cover and cook very gently for 12 to 15 minuts.Strain off the liquid and reserve for the cheese sauce.
Melt 25g (1 oz)margarine in a clean saucepan,stir in the flour and cook gently fore 1 to 2 minutes.Gradully stir in the reserved cooking liquid.
When smoothly blended,stir until boiling,then simmer gently for several minutes.
Meanwhile,remove any skin or bones from the pieces of fish and flake the flesh roughly.Discard the onion,bay leaf and peppercorns.Stir into the sauce half the cheese,all the tomatoes or prawns,hard-boiled eggs,parsley (if using),flaked fish and salt and pepper to taste.Mix gently over a low heat until thorougly heated through.Pour the mixture into a flameproof pie dish,spread the prepared potato topping over the top to cover it completely,and mark the surface with a fork.Sprinkle with the remaining cheese,dot with flakes of the reamaining margarine an dgrill gewntly for a few minutes until the surface is gold and crisp/
SERVES 4

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