This recipe is basically pure comfort food: creamy potatoes with carrots and onions, a thick coconut milk sauce, and a long bake time that lets all the vegetables get nice and tender.
There’s a reason why potato casserole is such a favorite comfort food, and here you can enjoy it in a Paleo-friendly recipe without any instructions to “add 1 can cream of mushroom soup…”.
You can choose either white or sweet potatoes (or both) for this recipe – and yes, white potatoes are perfectly fine to eat. Or go for both at the same time!
The salmon here basically takes the recipe one nutritional step up from tuna fish casserole. Tuna is perfectly nice and fine food to eat, but salmon is even more nutritious, especially when it comes to Omega-3 fats (salmon has lots; tuna has almost none).
Serve this with roasted carrots, Brussels sprouts, broccoli, or any other vegetable: if you put the veg in when the pie is about halfway done, everything will be ready to eat at the same time.
Salmon And Potato Pie Recipe
Serves: 4 Prep: 25 min Cook: 1 h
Ingredients
- 4 cups salmon, cooked and shredded
- 6 to 8 sweet or russet potatoes, peeled and thinly sliced
- 1 to 2 carrots, diced
- 1 celery stalk, diced
- 1 red onion, diced
- 2 tbsp. fresh chives, minced
- 2 cups almond or coconut milk (use coconut for a nut-free option)
- 2 garlic cloves, minced
- 1 tbsp. tapioca starch
- 3 tbsp. ghee
- Sea salt and freshly ground black pepper
Preparation
- Preheat your oven to 375 F.
- Melt the ghee with the garlic in a saucepan over medium heat.
- Add the tapioca starch and stir to combine.
- Pour the almond or coconut milk into the saucepan, and cook, constantly stirring, until the sauce thickens. Season to taste.
- In a bowl, combine the salmon, carrots, celery, onion, chives, and salt and pepper to taste.
Lay a layer of potatoes at the bottom of a baking dish, and cover generously with some of the coconut sauce. - Top the potato layer with half the salmon mixture, then with the remaining potatoes. Pour the remaining sauce all over the salmon pie.
- Bake in the oven for 45 to 60 minutes.
📖 Recipe
Salmon And Potato Pie Recipe
Ingredients
- 4 cups salmon cooked and shredded
- 6 to 8 sweet or russet potatoes peeled and thinly sliced
- 1 to 2 carrots diced
- 1 celery stalk diced
- 1 red onion diced
- 2 tbsp. fresh chives minced
- 2 cups almond or coconut milk use coconut for nut-free option
- 2 garlic cloves minced
- 1 tbsp. tapioca starch
- 3 tbsp. ghee
- Sea salt and freshly ground black pepper
Instructions
- Melt the ghee with the garlic in a saucepan over medium heat.3 tbsp. ghee, 2 garlic cloves
- Add the tapioca starch and stir to combine.1 tbsp. tapioca starch
- Pour the almond or coconut milk into the saucepan, and cook, stirring constantly, until sauce thickens. Season to taste.2 cups almond or coconut milk
- In a bowl, combine the salmon, carrots, celery, onion, chives, and salt and pepper to taste.4 cups salmon, 1 to 2 carrots, 1 celery stalk, 1 red onion, 2 tbsp. fresh chives, Sea salt and freshly ground black pepper
- Lay a layer of potatoes at the bottom of a baking dish, and cover generously with some of the coconut sauce.6 to 8 sweet or russet potatoes
- Top the potato layer with half the salmon mixture, then with the remaining potatoes. Ppour the remaining sauce all over the salmon pie.
- Bake in the oven for 45 to 60 minutes.
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