- Empty the cans of pilchards and tomato paste into a bowl and break the pilchards into large pieces.
- Slice the onion and potato thinly, breaking the onion into rings.
- Place alternate layers of pilchards, potato slices and onion rings into a buttered pie plate.
- Season with salt and black pepper.
- Mix the herbs and bread crumbs and sprinkle on the top and dot with butter.
- Bake at 180ºC for 45 minutes.
- Pour cream or yoghurt over the top and serve with green salad.