Smoked cod, watercress and egg pie

Method

1. Preheat the oven to 200°C (400°F, gas mark 6). Place five of the eggs in a small pan and cover with cold water. Bring slowly to the boil, then simmer for 6 mins. Remove from the heat, drain and rinse the eggs in cold running water. Tap the shells all over then peel away the shells. Cut into quarters and leave to cool.
2. Meanwhile, place the potatoes in a large saucepan, add a pinch of salt and cover with cold water. Cover and bring to the boil. Simmer for 10-15 mins or until tender. Drain and mash the potatoes. Beat the remaining egg and mix into the potatoes with a fork until fluffy.
3. Place the milk, butter and flour together in a medium pan and slowly bring to the boil, using a balloon whisk to whisk the sauce until it boils and thickens. Cook for 1 min. Season to taste.
4. Cut the cod into large chunks and scatter over the base of a 1.4ltr (2½ pt) ovenproof dish with the hard boiled eggs. Scatter over the watercress. Pour the hot sauce over the fish and eggs. Use a spoon and fork to heap the fluffy potatoes on top of the filling, then sprinkle over the cheese. Bake for 25-30 mins or until the top is golden. Serve hot.