clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Canned salmon, feta, and olives make this Greek Salmon "Shepherd's" Pie delicious.

Greek Salmon “Shepherd’s” Pie

  • Author: Raj -
  • Total Time: 40 minute
  • Yield: 6 portions 1x


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


  • 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 (34 large cooked peeled white potatoes, tablespoon butter, 1/81/4 cup dill pickle brine, almond milk as needed for desired consistency (1/41/2 cups), salt to taste)


  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
The Primal Desire