Salmon Pie (French Canadian)

When I was growing up this was always my father's favourite pie and a real favourite with the family. I don't make it very often but when I do we are both in heaven. Simple and delicious. You could certainly make a cream sauce to serve with this, but we never do. It's very good just on its own with a salad on the side.

1 (15½ oz) can salmon, drained well, flaked and mashed (418 g)
2 cups mashed potatoes, cold (650 g)
½ medium onion, peeled and grated
3 Tbsp. butter, melted
½ tsp. sea salt
¼ tsp. dried summer savoury or thyme
¼ tsp. black pepper, freshly ground
1 recipe double-crust pastry

Preheat the oven to 400°F (200°C/180°C fan, Gas Mark 6).

Roll out half of your pastry large enough to line a 9" pie tin. Set aside.

Mash together the salmon, potatoes, onion, melted butter, salt, savoury and black pepper. Place this into the lined pie dish, smoothing the top over.

Roll out the remaining pastry into a round large enough to cover the base. Lay over the top of the filling to cover with a bit of overhang. Trim and crimp the edges of the pie. Cut a few steam vents into the top with a sharp knife.

Bake for 30-35 minutes until the pastry is crisp and golden brown and the filling is heated through and hot. Cut into wedges to serve.

Makes 6 servings.