Fish Pie

Serving Size : 4

1 Pound White Fish
4 Ounces Instant Potato Flakes

Sauce:
1 Ounce Cooking Fat
1 Ounce Plain Flower
1/4 Pint Milk
1/2 Teaspoon Salt
1/4 Teaspoon Pepper
2 Eggs -- Hard-boiled & Chopped
1 Tablespoon Parsley -- Chopped

Poach the fish in salted water for approx. 10
minutes until tender. Drain well and reserve
a quarter pint of the fish stock for the sauce.

To make the sauce melt the fat and add the
flour. Cook for one minute without browning.

Gradually add the milk, fish stock, salt and
pepper. Bring to the boil, stirring all the time,
until the mixture thickens. Then add the
chopped eggs and parsley.

Flake the fish. Add to the sauce, and place
in an ovenproof dish.

Make up mashed potato as directed on the
packet and either pipe for fork over
the fish mixture.

Bake for 25 to 30 minutes in a moderate
oven 350 F, gas mark 4.

Serve hot, accompanied by additional parsley sauce if desired.