Fish Pie

Preheat the oven to gas mark 6/200ºC. Poach the fish gently in 300ml/½pt of the milk until tender. Remove the fish and flake it removing any bones. Strain the milk, measure it and make up to 300ml/½pt with extra milk if necessary. 

Melt 25g/1oz of the butter in a small saucepan, remove from the heat, stir in the flour and cook for 2-3 minutes, stirring all the time.  Remove from the heat and add the milk a little at a time. Bring to the boil, stirring continuously and simmer for 3-4 minutes. Add the fish, parsley, salt and black pepper. 

Drain the potatoes and pass them through a vegetable mill or mash them well.  Beat in the remaining butter, the egg and sufficient milk to give a soft, creamy consistency. Season well. 

Fill an ovenproof dish with alternate layers of the fish mixture, hardboiled egg and tomatoes. Place the potato in a piping bag with a large rosette nozzle and pipe on top of the fish mixture. Sprinkle with the cheese and bake for 20-30 minutes or until golden brown.