This Creamy Salmon Pie is what dreams are made of on a cold winter’s night! Serve it alongside a mustard sauce and some fresh vegetables, steamed and buttery. I think people tend to associate pies with meat than with fish, but I love the creamy, chunky filling of this salmon pie recipe, flavored with garlic, onion, and thyme.
Salmon is a meaty fish anyway, and the crusty pie shell and mashed potato matches it perfectly. Using store-bought pie shells takes all of the hassle out of making your own pastry and if you buy a good quality pack, you won’t even be able to tell the difference! You can also use pre-cooked salmon instead of canned, so if you have any leftover salmon this is a great recipe for using it up!
To make my Creamy Salmon Pie, you will need the following ingredients:
Preheat oven to 400°F.
Bring a large pot of salted water to a boil. Add the potatoes and cook for about 15 minutes, until tender but not falling apart.
Drain off the potatoes, leave to cool slightly and then cut into chunks.
In the meantime, melt the butter in a pan and add the onions. Cook for 3-4 minutes, then add the garlic and cook for a further minute, until the onions are translucent.
Add the onion and garlic, milk, thyme, seasoning and salmon to the pan of potatoes. Mash everything together until well combined.
Place one of the pie shells into a pie dish or plate. Spoon in the salmon mixture, and then place the second pie crust on top.
Use a fork to prick the top shell a couple of times, to allow steam to escape. Crimp the edges of the pie shell using a fork and trim any excess dough. Use aluminum foil to cover the very edges of the pie crust, so that it doesn’t burn.
Bake for 45 minutes on a low rack, until the crust has turned a golden brown.
My Creamy Salmon Pie recipe is one you are sure to go back to - delicious and hearty, it’s a great option for a weekend dinner! As far as pie recipes go, I think this one is pretty simple but the most important thing is that you agree! Let me know your thoughts in the comments section below.
