Preheat oven - Gas 8 /230C/ 450F

Put the potatoes into salted boiling water and bring to a boil for 2 minutes.

Carefully add the eggs to the pan and cook for a further 8 minutes until hard boiled, by which time the potatoes should also be cooked.

Drain the potatoes. Remove the eggs, cool under cold water, then peel and quarter them. Place to one side.

In a separate pan slowly fry the onion and carrot in a little olive oil for about 10 minutes, then add the double cream and bring just to a boil. Remove from the heat and add the cheese, lemon juice, mustard, and parsley. If its a little thick add a dash of milk.

Put the fish and the quartered boiled eggs into a large earthenware dish and mix together, pouring over the creamy vegetable sauce.

Drain the cooked potatoes and mash, together with salt and pepper.

Spread the potato on top of the fish mixture. Sprinkle with the rest of the grated cheese

Place dish on a baking tray (it will boil out) Bake in the oven for about 30 - 35 minutes until the potatoes are golden.