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salmon shepherd's pie with green peas
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Canned Salmon Shepherd’s Pie Recipe

This Canned Salmon Shepherd’s Pie is a comforting and satisfying dish made with pantry staples. Layers of flaked salmon, green peas, and creamy mashed potatoes come together for a hearty dinner baked to perfection. It's the perfect go-to recipe when you want something quick, easy, and delicious.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Dish
Cuisine: American
Keyword: canned salmon recipe, easy dinner, Salmon shepherd's pie
Cooking Method: Oven
Diet: Gluten-free (if using certified gluten-free canned goods)
Servings: 4
Calories: 670kcal
Author: MelanieCooks.com

Equipment

  • Large pot for boiling potatoes
  • Potato peeler
  • Colander for draining potatoes
  • Large mixing bowl for mashing potatoes
  • Potato masher or fork for mashing
  • Measuring Cups for milk and seasonings
  • Microwave-safe cup if heating milk
  • Whisk or fork for whisking the egg
  • Baking dish for assembling the pie

Ingredients

  • 2 can canned salmon 8 oz each
  • 1 can green peas 14 oz
  • 6 large potatoes
  • 1 cup milk optional
  • 1 egg optional

Instructions

  • Preheat your oven to 375°F (190°C).
  • Boil water in a large pot. Peel and quarter the potatoes, then boil for about 25 minutes or until tender.
  • While the potatoes are boiling, drain the canned salmon and green peas. Flake the salmon with a fork and spread it evenly in a baking dish. Top with an even layer of green peas.
  • Once the potatoes are tender, drain them. Mash them in a large bowl, adding milk (or reserved potato cooking water) to reach your desired consistency. Season with salt and pepper.
  • Spread the mashed potatoes over the salmon and peas, smoothing the top with a spoon. Whisk the egg and brush it over the mashed potatoes for a golden finish. Alternatively, use mayonnaise or skip this step.
  • Use a fork to draw decorative lines on the mashed potato layer.
  • Bake the dish for 30 minutes, then switch the oven to broil for 5 minutes to brown the top.
  • Remove from the oven and let it cool slightly before serving.

Notes

  • Milk and egg are optional; you can substitute milk with hot potato water.
  • Mayo can replace the egg for brushing the potatoes or leave it plain.
  • This dish is perfect for making ahead and reheating for a quick meal.

Nutrition

Calories: 670kcal | Carbohydrates: 114g | Protein: 39g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 119mg | Sodium: 394mg | Potassium: 2889mg | Fiber: 12g | Sugar: 11g | Vitamin A: 818IU | Vitamin C: 63mg | Calcium: 413mg | Iron: 7mg