I was actually inspired to make this pie thanks to my mother.

My mother fasts more days in the week than she actually eats meat and when she does eat meat all she ever mentions is that oohh Bobby you know what would be nice???

A nice pot of tin fish curry and boiled eggs with roti.

I am so sick and tired of tin fish and boiled eggs that I don’t even eat it when I make it for her and I can make it in my sleep that’s how many times I have actually made it.

I was watching Mary Berry Everyday meals when she was making a three fish pie and I knew I just had to make it…Do something different from the usual.

The only difficult thing I found was trying to remove the silver bottom skin of the salmon… the recipe specifically said no skin, the fish kept slipping and sliding and trying to get away from me. But I prevailed and finally got it done.

Ingredients for the filling:

75g x rama margarine.

2 x leeks, sliced.

75g x cake flour.

150ml x white wine.

3 x celery sticks, chopped.

3 x carrots, chopped.

1 x onion, finely chopped.

560ml x milk.

2 x tbsp. chopped parsley.

500g x salmon, skin and scales removed and cut into cubes.

500g x smoked haddock, cubed.

500g x haddock, cubed.

6 x eggs, hard boiled and havled.

Ingredients for topping:

9 x potatoes, peeled cubed and boiled in salt water.

Milk

Margarine.

Salt and pepper to season

Grated cheddar cheese.

Method for the filling:

Melt margarine in pot, add the carrots, celery, onion and leeks stir to coat in margarine.

Cover the pot with a lid and cook on a medium heat for 10 minutes until the leeks are soft.

In a bowl, whisk together the flour and wine until smooth and set aside.

Add the milk to the pot with the leeks and bring to the boil.

Add the wine and flour mixture to the pot and stir until mixture starts to thicken.

Season with salt and pepper and add chopped parsley.

Add all the fish and stir so that everything is well coated.

Remove from the heat and pour into a greased square oven proof dish.

Smoothen the top and press the halved eggs into the top of the mixture.

Allow to cool.

In the mean time place the potatoes in cold salt water and bring to the boil in a pot.

Boil till completely tender.

Drain and mash with the margarine and milk.

Season with salt and pepper.

When the fish mixture is cool, spoon the mashed potatoe over the top and using an offset spatula smooth the mash over the top.

Sprinkle with grated cheese.

Pop into a preheated oven and bake at 180 degrees for 60 minutes or until the cheese is bubbly and nice and golden brown.