Smoked fish pie

Potato and cheese topping
500g agria potatoes, peeled and chopped
1 carrot peeled and chopped
1 clove of garlic chopped
1 knob of butter
1/4 cup milk
2 tablespoons chopped chives
1/2 cup grated tasty cheese

Leek
1 tablespoon butter
1 leek, trimmed and sliced
1/4 cup water

White sauce
2 tablespoons butter
3 tablespoons plain flour
2 cups milk
1-2 teaspoons mild curry powder

Pie filling
300g smoked fish flaked
3 hard boiled eggs roughly chopped
2 tablespoons capers, chopped (optional)

Preheat oven to 220c. Bring a large pot of salted water to the boil.

Cook potatoes, carrot and garlic in pot of boiling water until soft, about 15 minutes. Drain and mash with butter, milk and chives, season to taste with salt and pepper.

While vegetables cook prepare the rest of the meal. put the eggs on to boil.

Melt butter in a large frying pan on medium heat and cook leek for 2-3 minutes. Add water, cover and leave to cook for 5-6 minutes or until leek is slightly caramelised. For the white sauce, melt the butter with the leeks, then add flour and cook, stirring, for one minute.  Gradually add milk while stirring continuously to avoid any lumps forming.  Add curry powder and gently simmer sauce, stirring frequently, until sauce has thickened (2-3 minutes)

Add smoked fish, hard-boiled eggs and capers (if using) to the pan of leek sauce, mix and season to taste with salt and pepper. transfer to a large casserole dish, top with mash and sprinkle over cheese. Bake for 20-25 minutes until heated through and cheese has melted.