We’ve taken the traditional Shepherd’s Pie and given it a makeover! Seriously yum, this salmon pie is hearty, warming, comfort food done right.
How long will it take?
What’s the serving size?
What do I need?
1 kg potatoes, peeled and diced
6 tbsp butter, divided
1 ¼ cups milk
Salt, to taste
Freshly ground black pepper, to taste
1 tbsp dried tarragon
400 g salmon fillets, skin removed and cut into bite-sized pieces
150 g frozen peas
2 tbs flour
Zest of 1 lemon
1 tbsp fresh dill, chopped
How do I make it?
Preheat oven to 210C.
Add potatoes to a large saucepan of salted water. Bring to the boil over high heat, then cook until potatoes are tender. Drain and return to the saucepan with 3 tbsp butter and ¼ cup milk. Mash until smooth and season to taste. Set aside.
Heat 1 tbsp butter in an oven-safe frying pan over medium heat and saute the tarragon for 1 minute. Add salmon and cook with the tarragon for 2 minutes, turning to seal all sides of the salmon. Remove from heat and toss in peas, stirring to combine.
Add remaining butter to a small saucepan over medium heat. When butter has melted, add flour and cook, stirring constantly for 1 minute. Add the remaining milk and cook, stirring constantly until the sauce has thickened. Remove from heat and add the lemon zest and dill to the sauce and stir to combine. Pour sauce over salmon and peas.
Pipe or spread mashed potatoes evenly over the salmon mixture. Bake for 15 minutes or until golden brown.