Bacon topped crunchy salmon pot pie
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Prep Time
30 Minutes
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Cook Time
50 Minutes
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Yield
6
Ingredients
- 2 x 200g can Safcol Salmon in Springwater, drained
- 1 tablespoons olive oil
- 1 large onion, finely diced
- 6 rashers middle bacon, rind off, finely chopped
- 3 tablespoons plain flour
- 1½ cups low salt chicken or vegetable stock
- ½ cup finely chopped flat leaved parsley
- sea salt and freshly ground black pepper
- 1kg potatoes (ideally desiree or coliban because they mash well) peeled cut in 5cm pieces
- 100g butter
- ½ cup full cream milk
- ½ cup grated tasty cheese
to serve
- 2 tablespoons chopped parsley
- bacon topped crunchy salmon pot pie
Instructions
- Preheat oven to 180°C
- Boil the potatoes for about 15 minutes or until well cooked, drain and mash until smooth with the milk and 50 grams of the butter. Season with salt and pepper. Cover and set side.
- In a large sauté or frying pan on medium heat, add the olive oil, two-thirds of the bacon and the diced onion. Cook for 5-6 minutes stirring occasionally until the onion is slightly transparent and the bacon is starting to brown.
- Remove the bacon and onion from the pan with a slotted spoon leaving behind the pan juices. Turn the heat to low, add the remaining 50g of butter allow it to melt, then add the flour, stirring (scraping up any browned bits) until the flour is thoroughly mixed into the pan juices and butter.
- Pour in the stock and any liquid from the Safcol Salmon cans into the butter/flour mixture. Whisk to remove any lumps.
- Turn the heat up to medium, stirring rapidly, bring the sauce to a simmer stirring continually until the sauce thickens. Turn the heat down to low and cook for a further minute.
- Remove from the heat and stir in the drained salmon, cooked bacon and onion and chopped parsley, check the seasoning.
- Place 6 ovenproof 10-12cm individual pie pots or ramekins on a large oven tray, divide the salmon mixture between the pots. Top each one with smooth mashed potato, a scatter of grated cheese and some of the remaining uncooked chopped bacon.
- Bake for 20-25 minutes or until the tops are golden brown and the bacon is crisp. Serve with simple green vegetables like green peas or beans.
| Servings: | 6 |
| Ready in: | 80 Minutes |
| Course: | Dinner, Comfort Food |
| Recipe Type: | Pie, Video Recipes |
| Ingredient: | Salmon |
Bacon topped crunchy salmon pot pie
Do you like comfort food? Check out our bacon topped crunchy salmon pot pie recipe. Cosy and warming, these bacon-topped salmon and potato potpies are perfect on a chilly evening. Here’s a tip too, you can assemble the pies in advance, pop them in freezer bags and freeze them for up to 2 months. Defrost them overnight in the fridge and then cook for an easy weekday meal.
If you’re in the mood for a pie that ticks the box for comfort food, then this is the pie for you. Salmon is a great source of omega-3 fat as well as protein. The type of protein provided by Safcol salmon is considered good quality as it contains all the essential amino acids or building blocks that your body needs to create a protein.
Both olive oil and salmon have heart-healthy fats that your body needs to absorb the fat-soluble vitamins A, D, E and K in this pie. Salmon, cheese, and milk are good sources of vitamins A, D and E and parsley is a good source of vitamin K.
Potatoes offer a healthy dose of fibre as well as folate which helps to make and repair your DNA. Flour adds B vitamins to the meal which is needed to make energy from the food you eat. Cheese and milk are great sources of calcium. Calcium is needed for normal muscle contractions as well as to keep your bones and teeth strong. Vitamin D is needed for your body to absorb calcium properly and is also a part of this pie.
Onion has a compound called quercetin and vitamin C which helps promote optimal immune system function. Onions also help to lower your blood pressure and are a good source of vitamin B6 which is needed to make red blood cells and manganese which plays a role in metabolism and protein digestion. Have you saved this recipe yet?
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