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. So, who cares if it’s cold and raining outside.
bacon topped crunchy salmon pot pie
- 2 x 200g cans Safcol salmon in spring water
- 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
- 2 tablespoons chopped parsley
- bacon topped crunchy salmon pot pie
bacon topped crunchy salmon pot pie method
Preheat oven to 180oC
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 a 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 oven proof 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.
Tip: You can assemble the pies in advance, pop them in freezer bags and freeze them for up to 2 months. Defrost them over night in the fridge and then cook for a easy weekday meal.
Serves 6. Preparation time 30 minutes. Cooking time 50 minutes.