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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 8 |
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made with can salmon thus convenient but I will probably sub fresh cooked salmon when I make it here at home. I have taken the liberty of adding some dill into the ingredient list. Ingredients:
6 potatoes, peeled |
1 small onion, minced |
1 garlic clove, minced |
1 teaspoon dried dill weed |
1 tablespoon butter |
1 (6 ounce) canned red salmon, undrained |
1 teaspoon dried thyme |
1 cup milk |
2 (9 inch) unbaked pie shells |
salt and pepper |
Directions:
1. Preheat oven to 400 degrees F and bring a large pot of salted water to a boil; add potatoes and cook until tender but still firm, about 15 minutes; drain, cool and chop.
2. In a medium saucepan, cook onions, garlic and butter over medium heat until vegetables become transparent in color.
3. Add onion/garlic mixture, dill, salmon and thyme to cooked potatoes; mash all together with milk, adding just enough to bring about a mashed potato consistency; spread evenly into pie shell.
4. Place second pie shell over top of salmon mixture; cut slits into the upper shell, then pinch edges of both pie shells together; bake on lower rack of oven for 45 minutes.
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