Salmon Shepards Pie

I was planning on making salmon for dinner tonight, but I was just tired of our normal salmon dinner so I created this Salmon Shepards Pie. I love one-dish wonders and the Queso in the center is a delight.

Feel free to change the veggies out to veggies that you like. Corn, cauliflower, and asparagus would all work great! Round out your meal with a side salad and gluten and dairy-free rolls!

Salmon Shepards Pie

Recipe by Mary McKinneyCourse: Dinner
Servings

4

servings

Ingredients

  • 1 pound of wild salmon- skin removed

  • 1 cup frozen peas

  • 1 cup frozen carrots

  • 1 cup frozen broccoli

  • 1 1/2 cups Queso

  • 4 large potatoes- peeled and chopped into 1″ pieces

  • 1/4 Macadamia nut milk- amount may vary depending on the size of your potatoes

  • Salt

  • Pepper

  • Garlic Powder

  • Onion- sliced thin

  • 1 tbsp olive oil

Directions

  • Preheat ove to 400 degrees.
  • Add a tablespoon of olive oil to a saute’ pan and add onions, saute’ on medium/low heat until tender.
  • Add onions, broccoli, peas, carrots, and chopped salmon to your baking dish. Pour Queso over it and stir it together.
  • Boil a pot of water and add your chopped potatoes. Boil until tender. Drain and add to a mixer bowl with salt, pepper, macadamia nut milk and blend until you have mashed potatoes. Spoon over your casserole and smooth out flat.
  • Sprinkle salt, pepper, garlic powder, and parsley over the potatoes.
  • Bake for 30 minutes or until the salmon is cooked.

 

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