Put eggs onto boil (they need to be hard boiled for the pie). Peel potatoes and put onto boil for the mash potato topping for the pie.
Put 150ml whipping cream and 275ml of milk into pan. Bring to boil then add the fish pie mix. Simmer for 5-6 minutes or until just cooked. Strain liquid into a jug and put fish into an ovenproof dish. Scatter sliced or mashed up eggs over the top of the fish.
Melt 25g of butter and add plain flour, stir for 1 minute. Add the strained liquid from the jug in step 2. Simmer for 5 minutes then stir in parsley. Pour this over the fish in the ovenproof dish. Let this go cold.
When the potatoes are nearly ready, melt 25g butter into a separate pan and add a sliced leek and cook for 3-4 minutes. Add this to the drained potatoes with the rest of the milk and grated cheese and mash. Add mash to top of fish/eggs in ovenproof dish. Use a fork to create a rough top.
Grill on medium or use the top heat in oven and cook / grill for 15-20 minutes. Cook until golden brown and pie bubbles.
Serve with peas or whatever vegetables you like.
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