Description
A favorite with our family, this French-Canadian dish has been passed down from many generations. It’s a simple dish that can be served with a bechamel sauce. If you like salmon you will enjoy this pie.
Ingredients
- 6 potatoes, peeled
- 1 small onion, minced
- 1 clove garlic, minced
- 1 tablespoon butter
- 1 (6 ounce) can red salmon, undrained
- 1 teaspoon dried thyme
- 1 cup milk
- 2 (9 inch) unbaked pie shells
- 1 to taste salt and pepper
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line a 9-inch deep-dish pie pan with one pie crust. Set second pie crust aside.
- 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.
- In a medium saucepan
- cook onions
- garlic
- and butter over medium heat until onions become transparent.
- Add onion mixture
- salmon
- and thyme to cooked potatoes. Mash all together with milk
- adding just enough to bring about a mashed potato consistency. Season with salt and pepper. Spread evenly into the bottom pie crust.
- Place second pie crust over top of salmon mixture. Cut slits into top crust
- then pinch edges of both crusts together. Bake on lower rack of oven for 45 minutes.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 1 hr 15 mins
Servings: 8