Salmon Pie
Prep Time
20 minutes
Cook Time
20 minutes
4-6 servings


2 (large) Potatoes, peeled and cut into pieces
1 cup (250 ml) Carrots, chopped
1 cup (250 ml) frozen Peas
2 tbsp (30 ml) Butter
2 tbsp (30 ml) Flour
2 cups + 1/2 cup (500 ml + 125 ml) warmed Milk
1 can (213 g) Salmon
1/4 tsp (1 ml) Dill
1 tsp (5 ml) each Salt and pepper, approximately
1/2 cup (125 ml) Cheddar cheese, grated and divided


  1. Preheat oven to 350 C. Grease a 1.4 L casserole dish and set aside.
  2. Place potatoes in a medium pot and cover with water. Bring to a boil and turn to medium, until fork tender.
  3. In a separate pot, cook carrots and peas together until just tender.
  4. While the vegetable mixture is cooking, melt the butter in a heavy bottom sauce pan over medium low heat, being careful not to brown it.
  5. Add the flour and stir until fully mixed. The butter and flour mixture should bubble up slightly. Add about ½ cup of the warm milk slowly, stirring to keep the mixture smooth.
  6. While stirring, add the remainder 1 ½ cups of the warm milk slowly. Heat to just a gentle rolling simmer, stirring constantly. Cook for 6-8 minutes until you reach your desired consistency. Turn heat to low, add dill and salt and pepper to taste.
  7. Drain salmon and add to cream sauce, along with carrots and peas and stir until mixed.
  8. When potatoes are cooked, drain and mash with ½ cup milk and half of the cheddar cheese.
  9. Put salmon mixture into casserole and then top with potatoes. Sprinkle with remaining cheese. Bake for about 20 minutes until warm and bubbly.