Curried fish pie

It's the first day day of Spring - perfect timing for posting my winter warming curried fish pie (I'll catch up eventually). My mum used to make a hearty fish pie like this - with fish, boiled eggs and mash on top. I'm pretty certain I used to hate it (I was a shockingly fussy eater when little). I've replicated it to the best of my memory, changing out a few ingredients. Now of course I love it. Luckily Ryder is in the latter camp - it's so good in cold weather, and is full of nourishing ingredients. Despite appearances, this can easily be converted into a vegetarian version, with lots of good fats and protein from the eggs and coconut cream - just leave out the fish and add some extra veggies instead (zucchini might be a good option). It's a simple recipe and can easily be changed up to suit - but there are quite a few steps so don't attempt it after a long day at work and the troops are chanting. It's a very warming, savoury curry as opposed to a spicy one, but can easily be tailored for pint-sized palettes. It's also great for using up leftover cooked veggies and can be a good dinner party dish - just prep most of the ingredients earlier in the day, then whack it together at the last minute.
 

INGREDIENTS

3 large potatoes (sweet or white)
300-400gms white fish (whiting or a similar locally-caught sustainable fish)
6-7 eggs
1 can coconut cream
½ head of broccoli
½ head of cauliflower
½ onion
2tb tapioca flour (or arrowroot or cornflour)
1tb stock powder (or 1 cube)
1tb curry powder
4tb Butter (for mashing spuds)
Coconut oil or butter for cooking fish
Cheese - optional (for grilling on top)
 

METHOD

Preheat oven to 200℃
Put 3 pots of water on to boil (for eggs, potatoes and veggies). I tend to boil the water in the jug and fill the pots to get things moving quickly.
The next 3 steps you want to aim to do simultaneously: put the eggs on first then prepare the potatoes, then the other veggies.
- Boil eggs for 12 minutes (or 8 if eggs were placed in cold water before bringing to the boil).
- Peel, chop and boil potatoes til tender (approx 12-15mins) then mash with butter.
- Chop broccoli and cauli and boil til tender (approx 3 mins), and drain.
Place eggs into a bowl of cold water, peel and chop into eighths. 

{At this point everything should be ready to assemble}

Chop the onion (finely if you have kids who veto it) and fry in coconut oil or butter in a large pan until soft and translucent. Add the fish and gently stir-fry until just cooked; breaking it up into smallish chunks in the pan.
Add the coconut cream to the fish pan, along with the stock and curry powder and bring to a simmer (do NOT let it boil).
Mix tapioca with a little water to make a paste then add to the cream continually stirring, and once the the mixture has thickened, add the eggs and veggies and gently mix together.
Spoon into a large baking dish (or individual ramekins).
Top with mashed potato (and then grated cheese if you so desire).
Bake for 15 minutes and then grill to brown the top.