Greek Salmon “Shepherd’s” Pie

Canned salmon, feta, and olives make this Greek Salmon “Shepherd’s” Pie delicious.

Living near the West Coast, we hear always about “the Big One” – earthquake, you perverts.  The Big One is a theoretical earthquake measuring 8 or higher on the Richter scale that is expected to hit along the West Coast of North America.  I’ve recently come across a podcast, Fault Lines, that runs through what to expect in an earthquake.  Take a look at this diagram on Wikipedia showing the location of the world’s tectonic plates.  The movement of these plates shifting against each other is what causes the earthquakes.

“Fault Lines” is a 5-episode podcast that explains what things would look like throughout a large earthquake:  during, the few days after, then weeks, months and years later.  Most of the pieces I’ve seen in the past have focused on the time immediately surrounding an earthquake.

I don’t know what it is about thinking about disasters or zombie apocalypses that hold my attention, but I do find it interesting.

Did you know that the doorway is actually no longer a recommended place to be during an earthquake?  Neither did I!  Check out the ShakeOut website for general recommendations, and regionally specific recommendations.

One of the key things I took away from this was how there is a good chance that there will be no help available for days after the quake.  It’s recommended that you have at least 72 hours worth of food, water, and supplies.  Maybe you should think about including some Raincoast Trading canned fish in your emergency supply?  They use BPA-free recyclable cans with pull-tab lids (so no can-opener is required!).  They are also Ocean Wise TM recommended and hand-packed in Nanaimo, BC!

For now, enjoy this Greek Salmon “Shepherd’s” Pie in good health.  I should warn you: you’re going to eat a lot more of this than you’d expect.  It’s really good!  Thanks to Mom for sharing another salmon “shepherd’s” pie with me that served as the inspiration.

Greek Salmon “Shepherd’s” Pie

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• Author: Raj - www.ThePrimalDesire.com
• Total Time: 39 minute
• Yield: 6 portions 1x

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Description

Canned salmon, feta, and olives make this Greek Salmon “Shepherd’s” Pie delicious.

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Ingredients

Scale 1x2x3x

• 1/2 sweet onion (chopped)
• 1 Tbsp ghee
• 1 Tbsp garlic (crushed)
• 1 tsp dried mustard powder
• 1 cup finely chopped carrots (approx. 4 medium carrots)
• 1/4 cup kalamata olives (thinly sliced)
• 75 g feta cheese (crumbled or shredded)
• 1/2 lemon (juiced, about 1.5 Tbsp)
• 600 g (4 cans) Raincoast Trading – Wild Pink Salmon (or if your lucky enough to have some home-canned salmon, like I have from my parents)
• 4 cups dill mashed potatoes (3–4 large cooked peeled white potatoes, tablespoon butter, 1/8–1/4 cup dill pickle brine, almond milk as needed for desired consistency (1/4–1/2 cups), salt to taste)

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Instructions

1. Preheat oven to 350F.
2. In a frying pan over medium heat, melt butter and saute onions.
3. Add garlic, carrots and mustard powder when onions are translucent.
4. When carrots are soft, remove from heat.
5. In a casserole dish pour in salmon, onion mixture, olives, feta cheese, and lemon juice. Mix well so that salmon is flaked apart, and spread evenly.
6. Top with mashed potatoes.
7. Put in oven to heat through salmon (everything is already cooked at this point). If desired, broil until potatoes are golden brown on top.

• Cook Time: 20-30 min
• Method: oven

This post has been sponsored by Raincoast Trading who compensated us to create this recipe.  This project is supported by the BC Government’s Buy Local Program; delivered by the Investment Agriculture Foundation of BC with funding from the BC Ministry of Agriculture. #BCBuyLocal