Name: Fish Pie
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6 - 8 people
Ingredients: 400 g / 14 oz smoked fish of choice ((Note 1)); 400 g / 14 oz raw unsmoked fish of choice (, I used Perch (Note 2)); 3 cups / 750 ml milk (, low fat or full fat); 1 brown onion (, quartered (Note 3)); 4 cloves (, optional (Note 4)); 50 g / 3 tbsp unsalted butter; 2 garlic cloves (, minced); 1/2 small onion (, finely chopped); 1 small carrot (, finely chopped); 1 small celery stick (, finely chopped); 1/3 cup / 50g plain flour (all purpose flour, Note 11 for GF); 1 tbsp fresh tarragon (, finely chopped (optional)); 2 tbsp parsley (, finely chopped); Salt and pepper; 750 g / 1.5 lb floury potatoes (, peeled and cut into 2.5cm / 1" pieces (Note 5)); 30 g / 2 tbsp+ unsalted butter; 1/2 cup / 125 ml milk, any fat %; 1 cup frozen peas; 4 hard boiled eggs (, quartered (optional) (Note 6)); 30 g / 2 tbsp butter (, melted); 1/4 cup / 15g grated parmesan cheese (, optional); Finely chopped parsley (, for garnish (optional))