Fish Pie

Peel, quarter and boil the potatoes until soft. Drain and mash them with the 3 tablespoon butter and 1/2 cup milk. Season well. Cut the fish it into cubes (removing the bones). In a saucepan, add the chopped onion, carrot, celery, cloves, bay leaves and 3 cups of milk. Bring it to the boil and then simmer for 10 min. Poach the whole prawns in the liquid for 3-4min. Drain and set the milk aside to cool. Peel the prawns and discard the rest. Boil the eggs for 8min until hard. Cool them down in cold water, peel and cut into slices. Melt the remaining butter in a pan, stir in the flour and cook for 1min over a medium heat. Start pouring the milk in gradually, stirring strongly until blended. Cook for 5min, stirring constantly. When thickened, season well with salt, pepper and nutmeg. Heat the oven to 200C. Line the fish cubes and cooked shrimp in an ovenproof dish. Pour in the sauce, chopped parsley and line with the egg slices. Spoon the mash over the mixture, fluff the top with a fork and sprinkle with cheese. Bake for 30 mins until golden.