Suffolk Fish Pie.
 

4 Servings
2 lb Cod or haddock fillets;
1 pt Milk;
Salt & black pepper;

3  Hard-boiled eggs, shelled;
2 oz Butter ;  

2 oz Flour;
2 tb Chopped parsley;
1 ts Chopped capers;
1 lb Mashed potatoes.
 Set oven to 375/F or Mark 5.
Cook the fish in the milk in a saucepan,seasoning to taste.

Reserve the milk and flake the fish.

Butter a deep 2 to 2 1/2 pint pie dish and put the fish into it.

Slice the hard-boiled eggs and lay on top of the fish.
Melt the butter and stir in the flour then add the reserved milk

and cook, stirring, until thickened. Stir in the parsley and
capers and season to taste.
Pour this sauce over the fish and eggs.
Cover with mashed potato, roughing it up lightly with a fork 

with a little butter and cook for 30 mins or until the potato is

lightiy browned.
Serve vegetables , such as buttered spinach.
If desired a Iayer of sliced tomato can be placed on top of the fish,

before the potato topping is added.