1. Cut the fish fillet into medium cubes.
2. Make a béchamel from the butter, flour and milk, then add the peas and diced boiled egg.
3. Stir in the fish and chopped parsley, season with salt and pepper, and spread into a baking dish.
4. Boil the potatoes and mash with the butter until creamy.
5. Spread the mash over the fish base and sprinkle with grated cheese.
6. Bake at 200°C until golden.
Tip: Pattern the top of the mash with a fork so it browns nicely.
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