Mashed Potatoes and Salmon Pie

Last week I wanted a “stick to your ribs” meal for dinner. I had potatoes and salmon on the brain so I went searching on the internet for a recipe with those ingredients. I found a salmon and potato casserole recipe that looked interesting, so I gave it a try. While it was very tasty we thought it was on the dry side.   So here’s my version that we liked a whole lot better.

Ingredients

Ingredients:

15 oz canned pink salmon, drained, skin and bones removed, and separated into chunks

2 1/2 pounds potatoes, cut in 1″ pieces – I used unpeeled Colorado Rose potatoes (from the garden)

1 cup milk, warmed – I used soy milk that I had on hand

4 ounces shredded cheese – I used a mix of Monterey Jack & Swiss – whatever you have on hand

3 T. parmesan cheese, grated

2 large eggs, beaten

2 T. butter

4 oz. Neufchatel cheese

1/2 cup finely chopped red onion (from the garden)

salt and pepper to taste

1. Grease a 10″ diameter pie pan.
2. Cook potato chunks in boiling salted water until tender – about 20 minutes and drain.
3. Using a large bowl mash the potatoes along with the warmed milk, shredded cheese, 1 Tbls. parmesan cheese, butter and Neufchatel cheese. I left it a little chunky.
4. Stir in the salmon and onions and check for seasoning.
5. Stir in the 2 beaten eggs and mix well.
6. Place in prepared pie pan and sprinkle with remaining parmesan cheese.
7. Bake at 375 degrees for about 35 minutes, until heated through.

Serve with a nice big salad and you’re good to go! Also makes great leftovers. The chilled baked mixture slices very nicely. Cut into 3/4″ slabs and pan fry in a little olive oil preheated on medium high for about 4 minutes (2 minutes on each side) until heated through. Serve for breakfast with some fried eggs or serve with sliced apple and celery sticks for a quick lunch.