|3||russet (baking) potatoes, cut into 1-inch pieces|
|Salt and black pepper, to taste|
|½||cup whole milk|
|Butter (for the dish)|
|¾||cup heavy cream|
|2½||cups fish chowder|
|¾||cup grated sharp cheddar|
|Pinch crushed red pepper|
|1||cup frozen peas, rinsed with cold water|
1. In a saucepan combine potatoes, salt, and cold water to cover. Bring to a boil, lower the heat, and simmer for 10 minutes or until tender. Drain the potatoes and return them to the pan. Mash with a potato masher, beating in 3 tablespoons of the butter, milk, salt, and black pepper. Work until the potatoes are smooth.
2. Butter a 9-inch square baking dish.
3. In a bowl, combine the cream and cornstarch.
4. Set a strainer over a bowl. Strain the chowder into the bowl (reserve the fish and vegetables).
5. In a saucepan, bring the chowder liquid to a boil. Lower the heat and whisk in the cornstarch mixture. Simmer, whisking constantly, for 3 minutes or until the mixture thickens. Add the cheddar, red pepper, salt, and black pepper.
6. Transfer the cream mixture to the baking dish. Add the reserved fish and vegetables; set aside.
7. Set the oven at 400 degrees.
8. In a saucepan of boiling water, gently lower in the eggs. Cook exactly 10 minutes. Transfer to a bowl of cold water. Peel the eggs and pat them dry. Slice into ¼-inch rounds.
9. Spread sliced eggs over the fish mixture in the dish. Add the peas. Spoon the mashed potatoes on top and use a spoon to make a pattern. Dot with the remaining 1 tablespoon butter.
10. Bake the pie for 30 minutes or until the mixture is bubbling at the edges. Turn on the broiler and slide the pie under the broiler for 2 minutes, watching it carefully, or until the potatoes are golden. Sydney Oland