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Place fillet(s) of smoked haddock in a saucepan, cover with water and bring to a low simmering boil, cook approximately 10 to 12 minutes and drain off the water
Meanwhile, peel and cut potatoes into bite size chunks and cook until fork-tender.
Cook eggs to a hard boil.
When Haddock has cooled to the touch, flake off the fish from the skin, making sure there are no bones, and place into a casserole dish. Add the cooked potatoes and the frozen peas.
In a saucepan combine butter with flour to form a roux. Add milk gradually, stirring vigorously. Heat mixture until it is just steaming, keep stirring until it starts to thicken, then reduce heat. Add salt and fresh black pepper; cook 1 minute longer stirring constantly.
Pour mixture over the smoked haddock, potatoes and the peas, then cover the top with chopped or sliced eggs.
Place in a 300° oven for approximately 15 to 20 minutes and serve.
