Salmon pie with potato crust

1.Preheat oven to 200°C (180°C fan-forced). Melt butter in a large frying pan over moderate heat. Add onion; cook and stir for 4-5 minutes or until softened. Reduce heat. Add flour; cook and stir for 1 minute or until combined. Gradually stir in milk and stock; cook and stir for 2-3 minutes or until mixture comes to the boil. Boil, stirring, for 2 minutes or until sauce thickens. Season with salt and pepper. Remove from heat. Cool slightly.

2.Add zest, juice, dill, mixed vegetables, broccoli and salmon to sauce. Spoon into a 1.25-litre (5-cup) ovenproof dish.

3.Layer half the potato over salmon mixture, spray lightly with oil. Sprinkle with half the cheese. Repeat layers. Bake for 30 minutes or until cooked and golden brown. Remove from oven; stand for 5 minutes. Serve.