2/3 types of fish (here I used 2 large pieces of salmon and a fillet of cod)
2/3 leeks – chopped
50g gluten-free plain flour
500ml of warm milk
Soft boiled eggs
Juice of 1/2 lemon and seasoning
5 medium potatoes peeled and mashed
Grated cheese for topping
Soften the leeks in the melted butter.
Add the flour and stir through and then add the milk a little at a time to make the sauce.
Add the chunks of fish and cook for 5 minutes.
Transfer to an oven proof dish and add the eggs.
Finally put a layer of mashed potatoes on the top and sprinkle with grated cheese.
Bake in the oven to heat through and crispen the cheese topping.