Salmon potato pie

Preheat oven to 200 C / Gas 6. Line a 23cm pie dish with pastry.

Bring a large pot of salted water to the boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop.

In a medium saucepan, cook onions, garlic and butter over medium heat until vegetables become transparent in colour.

Add onion/garlic mixture, salmon and thyme to cooked potatoes. Mash all together with milk, adding just enough to bring about a mashed potato consistency. Spread evenly into pie case.

Place second piece of pastry over top of salmon mixture. Cut slits into the top, then pinch edges of both pieces of pastry together. Bake on lower rack of oven for 45 minutes.