1 pound/450g potatoes, cut into pieces
2 teaspoons/10ml salt
1 pound/450g cod, haddock or any mild white fish
1 1/2 cups/375ml rice milk
2 tablespoons/30g vegan non-hydrogenated vegetable spread
2 tablespoons/30ml rice flour (white or brown)
1 tablespoon/15ml capers, chopped
Juice of one lemon
1 teaspoon/5ml sea salt
1/2 teaspoon/2ml black pepper
1/4 teaspoon/1ml freshly grated nutmeg
8 ounces/225g cooked baby (salad) shrimp
2 hard boiled eggs, chopped small
handful finely chopped parsley, about ¼ cup/59ml
Preheat oven to 350F/176C/GasMark 4
Place potatoes in a saucepan large enough to completely cover them by 3 fingers width. Fill with water, drain and fill again to remove excess starch. Fill pot with water, add salt and bring to a boil. When the water comes to a boil remove from heat, cover and let sit in the water for 10-12 minutes. Drain reserving 1 cup of the liquid. Mash the potatoes adding in the liquid to make them smooth. Taste and adjust seasoning.
Place the fish into a saucepan and add milk. Bring to boil and simmer for 7-8 minutes. Strain the fish from the milk, making sure to reserve the cooking liquid. Flake the fish into large pieces.
Melt the vegetable spread in the same saucepan that the fish was cooked in on low. Stir in the flour and cook gently for about 2 minutes. Whisk in 1 cup/250ml of the milk the fish was cooked in. Bring to boil and then immediately turn heat down and simmer gently for 5 minutes, or until it thickens. Remove the saucepan from heat and add the capers, lemon juice, salt, pepper, nutmeg. Stir gently to mix everything in well. Spread a small amount the filling into a shallow baking dish.
Add in layers the shrimp, then fish, eggs and topped with remaining milk mixture. Allow to cool and then spoon the mashed potato all over the filling, spreading to cover.
Sprinkle with parsley.