Seafood

Ingredients:
* 250g (8 oz) shortcrust pastry

Filling:
* 50g (2 oz) Stork margarine
* 50g (2 oz) flour
* 275ml (1/2 pint) milk
* Salt and freshly ground black pepper
* A pinch of dry mustard
* 1 x 120 g (4 oz) can salmon, drained and flaked
* 1 hard-boiled egg, peeled and sliced
* 1 tomato, skinned and sliced
* Beaten egg or milk, to glaze

Ingredients:
* 350g (12 oz) cooked flaked fish or
* 226g (8 oz) can salmon or tuna fish, drained
* 275ml ('/i pint) Cheese Sauce
* 1 egg, hard-boiled and sliced
* 2 x 5ml spoons (2 teaspoons) parsley, chopped
* 1 x 2.5ml spoon (1/2 teaspoon) vinegar or
* Worcestershire sauce
* 50g (2 oz) mushrooms, chopped
* Salt and pepper
* Parsley, to garnish

Topping:
* 675g (1 1/2 lb) potatoes, peeled and boiled
* 25g (1 oz) Stork margarine
* 3-4 x 15ml spoons (3-4 tablespoons) milk