Fish Pie with Cheesy Potato Topping

Ingredients
700g White fish/smoked haddock
100g peeled prawns
100g butter
1 pint/550ml milk
50g plain flour
2 hard boiled eggs
3 tablespoons parsley - chopped
1 tablespoon lemon juice

Topping
1kg potatoes
25g butter
1/4 pint/150ml soured cream/creme fraiche
75g Cheddar cheese
Pinch of Nutmeg
Salt & Pepper & Bay leaf

Method
1. Preheat oven 200°C/400°F/Gas 6
2. Line a baking tin with foil, then arrange the fish laying evenly in the tray.
3. Season the fish, add herbs like bay leaf & parsley stalks.
4. Dot the fish with a little butter, and pour over 1/2 pint 275ml of milk.
5. Transfer to a preheated oven for approx 15 minutes. When the fish is cooked the flesh will turn almost see through to a much denser colour, and the texture will be firmer.
6. Pour off the liquid into a bowl, then remove the skin from the cooked fish. Check for any bones, then flake the cooled fish into big pieces using your fingers.
7. Peel and cut the potatoes. Place in a pan of cold water, bring to the boil and simmer till soft.
8. Drain the potatoes once cooked, mash using a potato ricer, before adding the butter, 3/4 of the cheese, sour cream, grated nutmeg and salt and pepper to season.
9. For the sauce: Melt the remaining 75g butter in a pan, stir in the flour, gradually add the fish cooking liquid, stirring well after each addition.
10. When all the liquid is in, add the remaining 1/2 pint of milk and season the sauce to taste.
11. Mix the fish, prawns, hard boiled eggs and chopped parsley into the sauce.
12. Season to taste and finely stir in the lemon juice.
13. Spoon into a 21/2 pint baking dish which has been lightly buttered.
14. Use a piping bag fitted with a fluted nozzle and fill with creamed potato. Pipe in lines over the fish mixture. Or spoon over the fish and mark with a fork.
15. Finely sprinkle over the remaining cheese then bake for approx 1/2 hour until browned and heated through. Serve immediately