Irish Salmon Fish Pie

¼ swede, peeled and cut into chunks
3 potatoes, peeled and cut into chunks
50g (2oz0 butter, melted
400g (14oz) salmon fi llet
600ml (1 pint) milk
4 eggs, hard-boiled, peeled and quartered
2 tablespoons cornfl our
2 tablespoons fresh parsley, chopped
Salt and freshly ground black pepper
50g (2oz) Cheddar cheese, grated

Cook the swede in boiling water for 5 minutes. Add the potatoes, cover and simmer for 20 minutes. Drain and mash with the butter.
Preheat the oven to 200°C/400°F/gas 6. Poach the salmon in the milk and place into an oven-proof dish. Skin and flake the fi sh and top with the eggs.
Reserve the milk.
Mix the cornflour with 3 tablespoons water. Bring the milk to the boil,
and pour in the cornflour, stirring until thick and smooth. Simmer for 1
minute. Stir in the parsley and seasoning and pour over the fish. Spoon
the swede and potato mash over the fi sh and sauce and sprinkle with the
Cheddar cheese. Bake for 20-25 minutes until golden and bubbling.