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Salmon and potato pot pie
Salmon and potato pot pie

Salmon and potato pot pie

Preparation 30 minutes
Cooking time 45 minutes
Servings 4 to 6


  • 6 large potatoes, peeled
  • 1 large carrot, finely diced
  • 30 ml (2 tbsp) butter
  • 300 ml (1 1/4 cup) milk
  • 3 green onions, thinly sliced
  • 2 ml (1/2 tsp) dry dill
  • 1 can, 210 g (7 oz), salmon, flaked
  • Salt and freshly ground black pepper
  • 2 pastry shells, 23 cm (9 in.) wide
  • 1 egg, beaten


  1. Cook the potatoes and diced carrot in salted boiling water.
  2. Drain the potatoes and carrots, then mash the potatoes with butter and 250 ml (1 cup) milk.
  3. Add the green onions, dill, salmon and carrot to the mashed potatoes.
  4. Season to taste.
  5. Preheat the oven to 200°C (400°F).
  6. Place the pastry shell on a pie plate.
  7. Spread the salmon and potato mixture evenly in the pastry shell.  
  8. In a small bowl, mix together the remaining milk and beaten egg.
  9. Brush the edge of the pastry shell with egg wash.  
  10. Cover with the second pastry shell. Press and seal both together.
  11. Brush the top with remaining egg wash.   
  12. Bake in the oven for 40 to 45 minutes.
  13. Serve with a green salad or hard-boiled eggs in white sauce.
Availability in stores