INGREDIENTS

1. 750gpotatoes
2. 2tablespoonsbutter
3. 2tablespoonssour cream
4. 1/4cupmilk
5. salt and pepper
6. 2tablespoonsbutter(extra)
7. 1smallonion, finely chopped
8. 2tablespoonsflour
9. 1/2cupmilk(extra)
10. 1/2cupwhite wine
11. 400g cooked flakedfish
12. 1 (310 g)can wholecorn kernels, drained
13. 1/2cupfrozen peas, defrosted,drained
14. 2tablespoonscapers
15. 1tablespoonlemon juice
16. 1/2teaspoondried dill
17. 1tablespoon choppedfresh parsley
18. salt and pepper
19. 2hard-boiled eggs, quartered
20. 1cup gratedtasty cheese

DIRECTIONS

1. Preheat your oven to 190c.
2. Cut up the potatoes, and boil in lightly salted water until tender; drain, add the butter, sour cream and milk, mash until smooth, seasoning with salt and pepper.
3. Meanwhile, melt the extra butter in a saucepan, and saute the chopped onion until soft-about 5 minutes.
4. Add the flour and cook over low heat about 2 minutes before adding the extra milk and wine.
5. Bring to the boil and stir until thickened.
6. remove from the heat and add the fish, corn, peas, capers, lemon juice, dill, parsley and salt and pepper.
7. Mix well, then fold the egg quarters through very gently.
8. Pour into a large casserole dish, top with the mashed potatoes, then sprinkle over the grated cheese.
9. Bake in the oven for about 30 minutes or until the filling is bubbling, and the top golden brown.