Potato Salmon Pie

This hearty pie is good for a cold winter night. You can use leftover mashed potatoes; use about 4 cups.

Serves: 8Hands-on: 25 minutesTotal: 1 hour 35 minutesDifficulty: Medium

Serves: 8


  • 1⁄2 package (14.1 oz.) refrigerated pie dough
  • 2 Tbsp. olive oil
  • 1 medium onion, peeled and chopped
  • 3 cloves garlic, peeled and minced
  • 1 medium green bell pepper, seeded and chopped
  • 1 cup frozen baby peas
  • 1 package (23 oz.) refrigerated mashed potatoes
  • 3 large eggs, beaten
  • 1⁄2 tsp. salt
  • 1⁄8 tsp. ground black pepper
  • 1 can (14 oz.) red salmon, drained and flaked
  • 2 Tbsp. butter
  • 1⁄2 cup finely shredded Cheddar cheese


  • Preheat oven to 350°F.
  • In a small skillet, heat olive oil over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Add bell pepper and peas; cook and stir until tender, about 4 to 5 minutes longer.
  • Place potatoes in a large bowl; beat in eggs, salt, and pepper. Add onion mixture and salmon. Pour mixture into a medium baking dish. Top with pie dough and cut slits in dough.
  • Place little pieces of the butter into the slits in the piecrust. Sprinkle with cheese. Bake for 1 hour until crust is brown. Let stand for 10 minutes before serving.