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Boil the swede and potato until soft and then mash with yogurt to make a smooth topping. In another pan put your eggs in boiling water and cook for 8 to 10 minutes until you have hard boiled eggs.
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While the swede and potato are cooking, chop the cod and salmon into bitesize chunks and then fry in frying pan with fish stock until the fish is just cooked through.
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Chop leeks and place into an oven proof dish along with parsley, peas and prawns.
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Use a slotted spoon to remove fish from the stock, reserve quarter of the stock for later. Break fish over the leeks, prawns and peas and mix everything together in the dish.
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Mix the yogurt, reserved stock and lemon juice together and pour over the fish. Chop the hard boiled eggs in half and lay yolk side up on top of the fish mix. Top with potato and swede mash and then place in oven on gas mark 4/180c for 30 mins or until browned.