Preheat the oven to 180’C
Pre-heat a pan of boiling salty water and cook the potatoes, celeriac and swede for 20 minutes, until soft
In an oven proof dish (preferable the one you bill bake your pie in), lay out the fish and the cauliflower
Pour in the milk so that it just covers the contents, add the bay leaves and bake in the oven for 10 minutes.
While the fish is cooking heat a non-stick saucepan to a medium – high temperature.
Fry the chorizo until the oil has seeped out from it and then add the onion to the pan.
Fry off for a few minutes to soften the onion.
Once the fish has cooked, pour the milk into the saucepan with the chorizo in and leave the fish and cauliflower in the baking dish – discard the bay leaves.
Mix your flour into a paste with a splash of water.
Once the milk is steaming stir in the flour paste and continue to stir until the sauce has thickened.
Stir in the tomato puree and a pinch of saffron, and season to taste.
Peel and chop your boiled eggs and add these to your baking dish before pouring in the sauce.
Give the mixture a good stir.
Once your mash vegetables are cooked, stain away the water and return to a low head to get rid of any excess water.
Mash the veg with the butter and some salt and pepper until smooth.
Top the pie with the mash (either by spreading or piping) and then sprinkle over the grated cheese.
Bake in the oven for 40 minutes until the mash is lovely and crispy.