Step 1

Shell the shrimp and add the shells to a pot of milk (I used unsweetened soy) Simmer milk along with bay leaf for 20 minutes then let it cool.

Step 2

Preheat your oven to 350F.

Step 3

Peel and boil potatoes until soft, then add salt and pepper,  mash with a little butter and milk.

Step 4

Season the milk with salt and pepper and add the lemon juice and parsley. Add in two tablespoons of cornstarch (or arrowroot or tapioca if you are not following paleo/wand bring slowly to the boil stirring all the time until the sauce is thickened. Please note: sometimes arrowroot and tapioca will produce a more gloopy/gluey sauce than using cornstarch will, so use a small amount first and then see how the sauce is.

Step 5

Layer the fish and hard boiled egg slices in an 8x8 inch oven proof dish, or one of similar size. Then pour over the white sauce and let it chill for 15 minutes in the fridge until the sauce thickens a little. (it's much easier to add the mashed potatoes when the sauce thickens)

Step 6

Now add the mashed potato over the top of the fish and bake in the oven for 30-40 minutes.

Step 7

Serve hot, straight from the oven!