Potato Pie with Salmon

    2 hours 30 minutes

    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.

    23 people made this

    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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    Reviews in English (53)


    I love salmon pie! BUt I didn't want the extra fat from the crust. So I added some bread crumbs and some chopped parsley and I baked it as a loaf. I left out the thyme and I used fresh salmon instead of the can. Served it with a bechamel sauce and steamed broccoli. It was FANTASTIC!! I didn't even miss the crust and I liked it even better since it wasn't so heavy.  -  22 Mar 2006  (Review from Allrecipes USA and Canada)


    Being French Canadian, I am very familiar with Salmon Pie. My mother however often used 2 cans of Tuna instead of Salmon and aslo added the juice from the can with half the amount of milk. I loved this pie on its second day-- re heat and add butter under the crust... amazing.  -  19 Dec 2004  (Review from Allrecipes USA and Canada)


    I've made other recipes for salmon pie and liked them but this is the way my french mom and her mom always made them. My potatoes were large so I used three and completely omitted the milk. I used the juice from the 14.5 oz. can of RED, (please use red!)salmon to mash the potatoes then mixed in the rest of the ingredients. Excellent flavor. Thanks Louise!  -  28 Nov 2004  (Review from Allrecipes USA and Canada)