- Heat the oven to 200°C
- Grease or line a pie dish approximately 20-25cm across and lay the shortcrust pastry over the top. (You may have to roll it out a little.)
- Gently press the pastry into the bottom and sides of the dish and trim any excess, leaving a little overhang. Use a fork to prick a number of holes across the bottom.
- Place the potatoes on a baking tray and pierce the skins with a sharp knife.
- Put the potatoes and pastry case in the oven. After 15 minutes remove the pie dish and use a sharp knife to trim the excess. Cook the potatoes until tender.
- Heat a drizzle of oil in a non-stick pan and fry the chopped asparagus and spring onions on a medium heat for around 7 minutes until tender.
- Cut the potatoes in half and scoop out all the potato into a large mixing bowl. Discard the skins.
- Mash the potato before stirring in the grated cheese, red pesto, half the asparagus and spring onion and season generously with salt and pepper.
- Tip the potato mixture into the pastry case and even out the top, pressing it into the sides with the back of a spoon. Scatter the rest of the asparagus and spring onions over the top.
- Flake the BBQ salmon into pieces and place them evenly over the pie, gently pressing the toppings into the potato.
- Bake in the oven for 15 minutes until heated through.