Potato Pie with Salmon

    Potato Pie with Salmon


    1 person made this

    You don’t often think of salmon in a pie, but this works surprisingly well. With a strange combination of salmon and potato it goes well served with a béchamel sauce.

    Serves: 8 

    • 6 potatoes, peeled
    • 1 small onion, minced
    • 1 clove garlic, minced
    • 20g butter
    • 1 (180g) tin red salmon, undrained
    • 1 teaspoon dried thyme
    • 1 cup (250ml) milk
    • 2 pieces of shortcrust pastry, whether pre-made or frozen/thawed
    • salt and pepper, to taste

    Preparation:30min  ›  Cook:45min  ›  Extra time:1hour15min  ›  Ready in:2hours30min 

    1. Preheat oven to 200 degrees C. Spread one of the pieces of pastry into a pie dish and blind bake for 10 minutes.
    2. Meanwhile, cook potatoes until tender but still firm in lots of boiling salted water; about 15 minutes. Drain, cool and chop.
    3. In a medium saucepan, cook onions, garlic and butter over medium heat until vegetables become transparent in colour.
    4. Add onion/garlic mixture, salmon and thyme to cooked potatoes. Mash all together with milk, adding just enough to bring about a mashed potato consistency. Spread evenly into the pie shell.
    5. Roll the second piece of pastry over the top and cut slits into it, then pinch edges of both pie shells together. Brush with milk if desired. Bake on lower rack of oven for 45 minutes.

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