kedgeree smoked fish pie

Topping:
500grams floury potatoes (I used Agria)
25 grams butter
1/3-1/2 cup whole milk
sea salt and freshly ground black pepper

Filling:
45grams butter
½ teaspoon yellow mustard seeds
1 small onion, finely chopped
1 smaLl leek, trimmed, halved and chopped
1 large stick of celery, chopped
sea salt and freshly ground black pepper
finely grated zest of a lemon
1 bay leaf
1 clove of garlic, crushed
1 tablespoon curry powder
1 teaspoon turmeric
1 teaspoon Garam Masala
3 tablespoons plain flour
½ cup white wine
1 cup milk
¼ cup cream
½ cup frozen peas
200grams firm white fish , roughly chopped
200grams smoked fish, skin removed, roughly chopped
2 medium soft boiled eggs, peeled and quartered
2 pieces grainy bread, crusts removed
¼ cup grated Parmesan

Topping:
Peel and quarter the potatoes and put them in a pot of water. Bring to the boil, reduce the heat to a gentle boil and cook for 20 minutes or until able to be piereced easily with the tip of a knife. Drain off the water and allow the potatoes to dry ou in the hot pot for a minute. Add the milk, allowing the residual heat of the pot to warm it slightly before mashing the potatoes. Add the butter, season well with salt and pepper and continue mashing until soft and creamy. Set aside to cool.

Filling:
Preheat the oven to 180˚C. Melt the butter in a large deep heavy-based pot. Add the mustard seeds and cook for one minute. Add the onion, leek, celery, salt, pepper, zest and bay leaf. Cook, stirring, over a medium/gentle heat for 10 minutes or until the vegetables are softened but not coloured. Add the garlic and cook for 2 minutes. Add the spices and flour and cook, stirring for 1 minute. Add the wine and cook, stirring until it forms a paste with the vegeatbles. Add the milk and cook over a medium heat a further 5-6 minutes until the sauce is thickened and smooth. Add the peas and white fish, cover and cook 5 minutes until the fish is cooked through. Remove from the heat and stir through the smoked fish and boiled eggs. Spoon the mixtture into a baking dish and set aside while you prepare the crumb. Tear the bread into pieces and put in a small food processor with the Parmesan and whiz to combine.

Spoon the mashed potatoes over the filling and spread to cover, making small indents for the crumb to sit in. Sprinkle over the wholemean Parmesan crumb and bake for 35-40 minutes until golden and heated through.