Potato and Herring Pie

Method

Preheat the oven to 190°C and grease a pie dish. Layer the sliced potatoes and onions alternately in the base, seasoning each layer with salt and pepper. Arrange the herring fillets on top of the vegetables. Melt the butter in a saucepan, stir in the flour to make a roux, then gradually whisk in the milk to create a smooth sauce, cooking until thickened. Pour the sauce over the fish and vegetables, then scatter with chopped parsley. Roll out the pastry and cover the pie, crimping the edges to seal. Bake for 45-50 minutes until the pastry is golden and the vegetables underneath are tender when pierced with a knife.