Description
Canned salmon, feta, and olives make this Greek Salmon “Shepherd’s” Pie delicious.
Ingredients
Scale
- 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)
Instructions
- Preheat oven to 350F.
- In a frying pan over medium heat, melt butter and saute onions.
- Add garlic, carrots and mustard powder when onions are translucent.
- When carrots are soft, remove from heat.
- 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.
- Top with mashed potatoes.
- 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