2 c. flour
1 tsp. salt
2/3 c. vegetable shortening
6 tbsp. cold water

Sift together flour and salt in medium bowl, using a pastry blender or 2 knives cut shortening into flour mixture until mixture resembles coarse meal. Sprinkle water over, knead until soft dough forms. On lightly floured surface, use a floured rolling pin to roll out 2/3 of dough to 1/4 inch thickness. Transfer rolled dough to 1 1/2 quart casserole. Dough will drape over sides of dish. Cover casserole and remaining dough with plastic wrap. Preheat oven to 400 degrees.

FILLING:

2 tbsp. vegetable oil
2 salmon steaks (about 10 oz.)
1 tsp. salt, divided
1/2 tsp. black pepper, divided
3 tbsp. flour
1 tsp. garlic powder
1 tsp. dried rosemary, crushed
2 c. milk
2 cans (16 oz. each) mixed vegetables, drained
1 egg, beaten

Heat oil in large skillet over medium heat. Sprinkle salmon evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place salmon in skillet and cook until flaky, turning once. Transfer to paper towels.

Add rest of salt and pepper plus next 3 ingredients to skillet, stir and make paste; gradually add milk, stir in vegetables. Stirring constantly, bring to boil, cook 3-5 minutes until thick. Remove skin and bones form fish, break into pieces and stir into sauce, pour into crust. Fold edges of crust over filling, brush with egg. Top with rolled remaining dough from plastic, and brush with egg. Bake until golden brown.