Salmon & Potato Pie
Submitted by stud
Salmon and potato pie layers flaked salmon, potato and carrot in a creamy paprika white sauce under a golden pastry crust. A comforting main that works beautifully with canned salmon and pantry staples.
YIELD
12 servingsPREP
30 minCOOK
40 minREADY
70 minPart fish pie, part pot pie, this salmon and potato bake is pure comfort food, flaked salmon and tender vegetables bound in a creamy white sauce under a golden, flaky pastry lid.
The white sauce is the heart of it: a simple roux of butter and flour whisked with milk and a little paprika until smooth and thick. It blankets the layers so every forkful is rich and creamy rather than dry.
Parboiling the potatoes and carrots first gives them a head start, so they finish perfectly tender in the time it takes the crust to brown.
Best of all, it is forgiving and budget-friendly. Canned salmon works just as well as fresh-cooked, making this a great pantry-to-table dinner. Brush the pastry with egg yolk for a glossy, deep-gold crust, and arrange the little pastry cutouts on top for an old-fashioned, homemade look.
Kitchen Tips
- Parboil the potatoes and carrots only until just tender. They finish cooking under the crust, and overdone veg turns mushy.
- Whisk the milk into the roux gradually and stir constantly so the white sauce stays smooth, not lumpy.
- Brush the pastry with the egg-yolk wash for a glossy, golden-brown crust.
Variations
- Use canned salmon, bones mashed right in for extra calcium, for a true budget version, or swap in tuna.
- Add peas, corn or chopped dill to the filling.
- Top with mashed potato instead of pastry for a salmon shepherd’s-pie style bake.
Ingredients
Directions
Prepare pastry mix using package directions.
Roll onto floured surface, cut out circle to fit top of 2quart baking dish , then cut three 2 inch circles from remaining pastry and set aside.
Cook potatoes and carrots in enough water to cover, in a large sauce pan, for 10 minutes and drain.
Sauté the onion in 2 tablespoons butter in a skillet for 5 minutes until golden brown.
Melt butter in small saucepan and stir in the flour, paprika, salt and pepper.
Blend in the milk and simmer over medium heat until thickened and smooth, stirring constantly.
Layer the potatoes/carrots, salmon, and white sauce (1 at a time) in a greased baking dish.
Dot the top with 2 tablespoons butter and top with the pastry sealing the edges and brush with a mix of the egg yolk and water.
Cut the pastry circles in half and arrange on top of pie.
Bake in a 350℉ (180℃) F oven for 30 to 40 minutes until crust is brown and serve as a main dish.
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