1.0|lb|White Frozen Fish Thawed|white frozen fish thawed.jpg|0
2.0|pc|Egg Hard Boiled|boiled Egg.jpg|150.0
1.0|tbsp|Cornstarch|cornstarch for the glaze.jpg|14.18
0.5|cup|frozen Peas Thawed|new_chopped peas.jpg|100.0
Peel, cut up and boil potatoes.
Place fish in pan with 1/2 cup of milk and 1/2 cup of water, cook until done and flakes easily.
Drain and reserve liquid.
Melt butter in a small pan, add the cornstarch and stir with a wooden spoon until smooth.
Cook over a gentle heat for a few minutes until mixture (roux) begins to bubble.
Remove from heat and add the reserved milk mixture.
Bring the sauce to the boil over a medium heat, stirring continuously.
When it has thickened, cook for a further 1-2 minutes, adding a little more milk if too thick.
Add parsley and seasonings to taste.
Then add peas and heat through.
Meanwhile flake fish carefully to remove any bones.
Mash cooked potatoes with a little milk and butter to taste.
Peel and slice boiled eggs.
Mix flaked fish with sauce in an oven proof deep dish.
Then lay sliced eggs over this mixture and finally top with mashed potato.
Place in preheated 350°F oven for about 20 minutes until potato starts to turn golden, and serve!