1. Boil, steam or microwave potatoes until tender. Transfer to a bowl. Mash until smooth.
2. Melt butter in a large saucepan. Add onion, garlic, rind and thyme. Cook, stirring over a low heat, until onion is soft. Add flour. Cook, stirring, for about 1 minute, or until bubbling. Stirring constantly, slowly add combined wine and cream. Bring to boil. Add fish. Simmer for 5 minutes. Fold in mashed potatoes, vegetables and eggs.
3. Divide mixture among four ovenproof dishes (2-cup capacity). 4. Brush sheets of filo pastry sheets with extra butter. Scrunch each pastry sheet and place buttered-side up on top of fish mixture to cover each dish. Place dishes on an oven tray.
5. Cook in a hot oven (200C) for about 15 to 20 minutes, or until pastry is brown and crisp. Serve pies hot.

Tip: For a change, spoon fish mixture into four pastry shells instead of using ovenproof dishes.