Fish Pie

There are dozens of more or less elaborate versions of fish pie. To my mind, the simple, classic version given here, combining fish and hard-boiled egg in a creamy and faintly cheesy white sauce, is the best of all. Any firm white fish can be used: cod, bream, bass. Coley, if you can get it, is an excellent cheap substitute for cod, with a dark meat which turns white when cooked, and a good flavour. For economy’s sake you can omit the shrimps.