For the Mashed Potatoes (Or use 4 cups of prepared, seasoned, warm mashed potatoes.)

Cup of Yum
1. Place the potatoes in a large saucepan and cover them with water. Bring the water to a boil over medium high heat. Reduce the heat to medium and boil for 20 minutes.
2. Drain and mash the potatoes to a creamy consistency with 1 Tbsp milk and 1 Tbsp butter (if desired). Season with salt and pepper to taste.

For the Fish Pie Filling

1. While the potatoes are cooking, place the fish, milk, and bay leaves into a new pot. Bring to a simmer over medium high heat. Reduce the heat to medium low and poach the fish until tender, 5-8 min. Remove fish from the poaching liquid and set aside. Reserve the milk.
2. Melt the butter in a large skillet. Add the garlic and chopped leek. Saute over medium heat for 3-5 minutes, until softened.
3. Mix in the flour, stirring until moistened.
4. Add the fish poaching milk slowly and cook over medium heat until thickened slightly, but still pourable, 2-3 min, stirring continually.
5. Remove the sauce from the heat and season with salt, pepper, and nutmeg. Mix well and adjust seasonings to taste.

Putting It All Together

1. Preheat your oven to 375F.
2. Layer the poached fish in a greased, 8x8 baking dish.
3. Scatter the chopped hard boiled eggs and parsley over the fish.
4. Pour the sauce over the eggs and parsley.
5. Top the pie with the mashed potatoes, pushing it to the edges to seal in the filling.
6. Sprinkle the cheddar cheese over top of the potatoes.
7. Bake for 40 minutes, or until bubbly and golden.*
8. Remove the pie from the oven and let it stand for 10 minutes before serving with peas or fresh greens