Cook potato in a saucepan of boiling salted water until soft, then drain. Next, add 60ml milk, 30g butter and cheese, and mash potato until smooth. Season with sea salt and ground black pepper. Place eggs into a small saucepan and pour in enough cold water to completely cover eggs. Bring to the boil over a medium-high heat, then reduce heat to a medium simmer and cook eggs for 5 minutes. Remove with a slotted spoon and run eggs under cold water, or place in a bowl of ice water, to cool for a couple of minutes, then peel and roughly chop. Melt remaining butter in a separate saucepan over a low-medium heat and stir in flour. Cook, stirring continuously, for 1 minute until mixture forms a thin roux (paste). Remove from heat and gradually add milk, stirring continuously, to make a sauce. Return saucepan to heat and bring to the boil, stirring frequently, to cook out flour. Reduce heat and simmer gently for 2 minutes, stirring occasionally, until sauce becomes thick and smooth. Add parsley, taste and add more sea salt if required. Gently fold in fish and egg, remove from heat and allow to cool a little. Preheat oven to 200°C. Spoon fish mixture into 4 individual pie dishes or 1 large dish. Smooth mash over fish mixture, creating a wave pattern with the back of a fork. Bake individual pies
for about 35 minutes and the larger
one for 50 minutes.