Boil some peeled potatoes until soft, drain and mash well with plenty of butter. Set aside. Poach smoked haddock
in a little milk for 10 minutes or so, until just cooked, then drain, flake into large chunks, discarding any skin
and bones, and tip into a casserole dish. Wilt baby spinach leaves in the same pan in a little butter, and mix in
with the fish. Hard-boil a couple of eggs, shell, cut in half and add to the fish. Melt butter in a pan and add
a Tbs or so plain flour. Cook for a couple of minutes over a low heat, then add the milk in which you poached the fish,
stirring well and simmering gently until you have a nice smooth sauce. Season with freshly ground black pepper and
a little salt, then pour over the fish, spinach and eggs. Let cool a little, then cover with the mashed potatoes,
forking up the surface. Bake in a 190°C oven for 30 minutes, until the top is browned and crispy. Serve with a green veg.