Quebec Salmon Pie

1 can (15 1/2-oz) salmon

2 1/2 to 3 cups (625 to 750 mL) mashed potatoes

1/2 cup (125 mL) finely chopped onion

3 tbsp (45 mL) butter

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) savory

Pinch of pepper

Single pastry for 9-inch pie

Grease individual casseroles or a nine-inch deep pie plate. preheat the oven to 400F.

Drain, flake and crush bones from can of salmon. Bones are loaded with calcium and should never be discarded.

Combine potatoes and all other ingredients except salmon. Place half the potato mixture in bottom of prepared casseroles or pie plate. Cover with salmon. Top with remaining potato mixture. Prepare sufficient pastry, roll out and cover casserole or pie plate. Cut vents for steam to escape.

Bake in 400 F oven for 25 to 30 minutes or until bubbly hot and crust is golden brown. Hint: Serve with chili sauce or chutney.

Makes 6 servings

Nutrition per serving: 270 calories; 13 g fat; 17 g protein; 22 g carbohydrates; 0 g fibre