Epicure Recipes

⏾☀︎

Sylvie's Salmon Pie

1 hour

6 servings

Print

This favourite fall dish is warm, healthy, and easy to make – simply use frozen pie shells for the top and bottom crusts, and leftover mashed potatoes.

Ingredients

  • 2 frozen pie shells (9"), thawed
  • 3 cups mashed potatoes
  • 2 tsp 3 Onion Dip Mix
  • 1 tsp Lemon Dilly Dip Mix
  • Sea Salt, to taste
  • Black Pepper, to taste
  • 2 cans (7.5 oz/213 g) salmon, skin and bones removed
  • 1 egg, beaten

Preparation

  • Preheat oven to 400° F (205° C).
  • Place one pie shell on Epicure's parchment-lined Sheet Pan or gently press pie shell into a pie dish. Set aside.
  • Combine potatoes, 3 Onion Dip Mix and Lemon Dilly Dip Mix in a mixing bowl. Season with Sea Salt and Black Pepper. Fold in salmon.
  • Spoon into pie shell. Brush outside edge of pie shell with egg using a basting brush. Invert second pie shell overtop. Press pie shell edges together, and brush top with egg. Poke a few holes with a fork to let steam escape.
  • Bake 15 minutes. Reduce temperature to 350° F (175° C), and bake until golden.

Epicure Products Used

Nutritional Information

Per serving: Calories 240, Fat 8 g (Saturated 2.5 g, 0 0 g), Cholesterol 80 mg, Sodium 710 mg, Carbohydrate 23 g (Fiber 0 g, Sugars 0 g), Protein 18 g.