Ready In: 45 minutes Serves: 4
Preheat oven to 180°C. Flake the smoked fish into chunks. Make a white sauce by melting butter in a saucepan. Stir in flour & mix. Gradually whisk in the milk, stir constantly with whisk until the sauce thickens. Add salt & Pepper.
Quarter the eggs. Drain the potatoes & crush roughly with a fork. Fold the smoked fish, gurnard, eggs, potatoes, white sauce & parsley into a large baking tray. Sprinkle the top with breadcrumbs and grated cheese. Bake for 20-25 minutes until pie is bubbling and topping golden. Serve pie hot with crisp green salad.