You will need flame proof dish 20 cm dia. 3 or 4 fillets of fish, half smoked and half un-smoked, 5 eggs, about 0.8kg potatoes, herbs, mustard, anchovy essence if available and milk.
Poach the fish in 300 ml milk, infused with 4 bay leaves, for 5 minutes. Scrub potatoes and cut into medium slices, and microwave in a covered container turning potatoes half way through, for 15 minutes, or till cooked.
Hard boil 5 eggs.
Prepare the sauce.
In a small pan, mix 3 table spoons of sauce or plain flour, into a paste with some milk. Add a tsp or two of mustard, fresh herbs if available such as dill or fennel leaves, or tsp of dried mixed herbs, several shakes of Anchovy essence. Keep stirring as you add the 300 ml of milk from the poached fish, and gently simmer for 5 minutes, to make the sauce.
Assemble the fish pie.
Flake the fish, remove any bones, and place in the flame proof dish. Slice the eggs and place on top of the fish. Then cover with the sauce. Now place the cooked potato slices vertically in the thick sauce, until the pie is complete. Spray the top with vegetable oil, and grate some Parmesan cheese on top. Place under the grill, or use the grill in a combination microwave, until the potatoes are browned on top. Pie leftovers can be reheated in a microwave or frozen for future use.