Greek Salmon “Shepherd’s” Pie

Author: Raj at The Primal Desire

About Raj: I’m trained as a pharmacist, but my passion lies in changing people’s mental and physical health through amazing food… and laughter. I’ll laugh at my own jokes even if you don’t.
I love food. Lust may be a more appropriate word. Prepare to get your Paleo-induced drool-on!

Raincoast products used in this recipe

Raincoast Wild Salmon

Canned salmon, feta, and olives make this Greek Salmon "Shepherd's" Pie delicious.
  • ½ sweet onion chopped
  • 1 Tbsp ghee
  • 1 Tbsp garlic crushed
  • 1 tsp dried mustard powder
  • 1 cup finely chopped carrots approx. 4 medium carrots
  • ¼ cup kalamata olives thinly sliced
  • 75 g feta cheese crumbled or shredded
  • ½ Tbsp lemon (juiced about 1.5 )
  • 4 Can Raincoast Trading - Wild Pink Salmon
  • 4 cups dill mashed potatoes (3-4 large cooked peeled white potatoes tablespoon butter, ⅛-1/4 cup dill pickle brine, almond milk as needed for desired consistency (1/4-1/2 cups), salt to taste
  1. Preheat oven to 350F.
  2. In a frying pan over medium heat, melt butter and saute onions.
  3. Add garlic, carrots and mustard powder when onions are translucent.
  4. When carrots are soft, remove from heat.
  5. In a casserole dish pour in salmon, onion mixture, olives, feta cheese, and lemon juice. Mix well so that salmon is flaked apart, and spread evenly.
  6. Top with mashed potatoes.
  7. Put in oven to heat through salmon (everything is already cooked at this point). If desired, broil until potatoes are golden brown on top.

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