Preheat your oven to 180C. Steam your spuds until almost fully tender. Ideally you could boil your eggs underneath.
In a saucepot, place your milk over a medium heat. Once it has warmed up add in your smoked fish only. Let it poach over a medium heat for 1-2 minutes.
In the meantime, sauté your leek in a tablespoon of butter, season with salt and pepper. Allow this to get soft but not coloured, pour over the white wine and allow it to reduce by half. Add in the flour and keep stirring to help the flour cook.
Now gently pour in the poaching liquid, holding the smoked fish back for later. Whisk through your cream cheese and keep stirring over the heat until your sauce is nice and thick.
Remove from the heat and fold through the remaining fish, steamed potatoes, boiled egg, peas and herbs. Taste the sauce to see if you need to add more seasoning and pour this all in an oven proof dish. Sprinkle with grated cheese.
Melt the remaining butter, using a pastry brush; paint each layer of filo with the melted butter. Scrunch each sheet and place it on top of your pie. Keep going until the pie is completely covered.
Bake at 180C for 25-30 mins until bubbly edges and crispy top.
