Smokey Fish Pie for a Crowd

Directions

• Start off by putting the oven on to about 180. Then take the fish and calamari, and cut into bitesize pieces.
• Hard boil the eggs in water – around 10 minutes.
• Put the milk and cream in a large saucepan and bring up to simmer point. Then put in the seafood and allow to poach for around 8 minutes. Remove with a slotted spoon and place into your casserole dish. Save the milk and cream mix for your white sauce.
• Remove the boiled eggs from the water, take off the shells and slice (don’t dice, you want nice chunks of egg here). Layer these up on top of the seafood.
• Next, make a delicious white sauce. Melt the butter and add in the flour, stir to make a roux. Slowly add the poaching liquid (milk and cream) stirring it in each time to avoid lumps.
  Cook until it’s nice and thick, but still pourable. Add in chopped parsley to your liking (you can substitute with chives if you prefer). Then pour the white sauce over your seafood and eggs.
  
• Finally, make a delicious, buttery mashed potato, and spoon it on top of the seafood.
  I like to fluff up the potato with a fork, so some bits get a little gnarly in the oven, but otherwise like it smooth – do it whichever way!
  Put into the oven for 20 – 30 minutes and serve piping hot, with peas.