Push a clove into the skin of each onion and place in a or or skilled. Add 3c. of milk and heat on medium-high.

When milk starts simmering, add fish.

Poach fish for 7 minutes, then transfer to your baking dish with a slotted spoon. Save the milk.

Using forks, separate fish into chunks. Watch out for and remove any bones.

Preheat oven to 350°F.

Boil water for potatoes. Once boiling, add potatoes and cook until soft - about 15 minutes.

In deep skillet or a pot, melt 3 tbsp. of unsalted butter over medium high heat.

Add onion and garlic, cook for 1 minute.

Add celery and carrot, cook until the carrot is soft - about 5 minutes.

Lower heat to medium-low and mix flour in. The mixture will be thick and gluey.

Add half of the milk that you saved and quickly mix. Once milk is incorporated, the mixture will thicken quickly so don't stop stirring. Add remaining milk and stir.

Don't stop stirring! Turn the heat up to medium and continue stirring until the mixture is about the consistency of honey, approximately 3 minutes. Now you can stop stirring.

Remove from heat and stir in tarragon and parsley.

Add salt and pepper to taste.

Scatter frozen peas into the baking dish on top of the fish. Pour the sauce on top and stir gently so the fish doesn't break up too much.

Smooth the top and then scatter hard boiled egg pieces over the top, pushing in lightly.

Drain potatoes and add 2 tbsp. unsalted butter and 1/2 c. of milk. Mash until creamy, adding more milk if necessary.

Dollop mashed potatoes onto the pie and spread. It's easier to spread if the potatoes are warm.

Draw wavy lines on the surface using a fork.

Drizzle the surface with melted butter and sprinkle on parmesan.

Bake for 35 minutes or until the top is golden brown.

Allow to stand for 5 minutes before serving, garnish with parsley if desired.