Salmon Potato Pie Recipe

A great salmon recipe to use leftover salmon and potatoe from the night before. Our family loves this meal.


3 medium sized russet potatoes
1/4 cup milk
2 Tablespoons butter, divided
1 1/2 Tablespoons all purpose flour
1 cup milk
3 Tablespoons chopped green onion
1 cup flaked, cooked or canned salmon, drained and rinsed
1 cup frozen peas, thawed
1/4 cup grated old Cheddar-style cheese
Salt and freshly grated pepper, to taste

Serves 4


Preheat oven to 400F.

Grease a 9 inch pie plate with butter

Wash peel and cut the potatoes into small one inch cubes. Place into a cooking pot and cover with water. Using high heat, bring to a boil and cook uncovered for 15-20 minutes until the potatoes are soft. Drain the water, add the milk and a tablespoon of butter and mash. Season with salt and pepper to taste.

Set aside on a cool part of the stovetop.

Meanwhile, melt the remaining butter in a medium size saucepan over medium heat.

Add the flour and cook, stirring with a wooden spoon for about one minute.

Gradually add milk and continue cooking, stirring as needed until the sauce is smooth and thickened, about 3-4 minutes.

Turn off and gently stir in the chopped green onions, flaked salmon, peas and cheese.

Season to taste with salt and pepper.

Spoon into the prepared pie plate.

Spread the mashed potatoes over the salmon mixture and, and cover evenly.

Bake for 15 minutes or until heated through.

Brown the salmon potato pie under the broiler for a couple minutes if necessary.