Here is a salmon lovers’ version of “shepherd’s pie” with a few pantry staples and leftover mashed potatoes that go right into the loaf. It’s so easy to make and enjoy.
2 cans (7.5 oz /213 g each) salmon, drained
1/2 cup light mayonnaise
1/4 cup chopped shallots or green onions
3 cups cooked mashed potatoes
- In a large bowl, using fork mash up salmon including bones.
- Stir in mayonnaise, shallots and egg until combined. Add potatoes and mix together until well distributed.
- Preheat oven to 400 F.
- Scrape into a 9 inch pie plate and spread evenly. Bake about 35 minutes or until golden brown.
|Nutritional Information (per serving)|
|Vitamin A||4%||Vitamin C||8%|
*The percentage of calcium is based on the Osteoporosis Canada’s daily calcium requirement for people under 50 years of age of 1000 mg.
Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium and vitamin D while stressing a well-balanced diet which includes fiber and whole grains, vitamins and minerals and protein.
This is a great recipe to use up yesterday’s leftover mashed potatoes and use canned salmon.
Canned salmon has bones and that’s where the calcium is. Don’t throw them out, just mash them up into the salmon and they will breakdown while cooking.