Salmon Shepherd’s Pie

Salmon Shepherd’s Pie

  • Preparation 25 min
  • Cooking 50 min
  • Servings 6
  • Freezes Yes

Doubling this recipe is no work at all, and it may save family dinner, too. With a second casserole in the freezer, a nourishing supper is just minutes away when weeknights get crazy. If you’re freezing this recipe, consider puréeing rather than ricing the potatoes for smoother texture upon reheating.

Featured in RICARDO Magazine (BACK TO SCHOOL 2017)

Categories

Ingredients

    • 6 cups (1 kg) potatoes, peeled and cubed
    • 1 onion, chopped
    • 2 red bell peppers, seeded and diced
    • 2 tbsp (30 ml) olive oil
    • 1/4 cup (60 ml) water
    • 2 tbsp (30 ml) tomato paste
    • 1 tsp (5 ml) harissa
    • 1 lb (450 g) skinless salmon fillet, cubed
    • 1 cup (150 g) frozen corn, thawed
    • 1 can (19 oz/540 ml) cream corn
    • 2 tbsp cold butter, thinly sliced

Preparation

Note from Ricardo

For a richer dish or if a potato ricer is unavailable, mash the potatoes with 1/4 cup (55 g) of butter and 1/2 cup (125 ml) of milk.

Personal Note