Hearty Sockeye Salmon and Leek Shepherd's Pie
February 17th, 2025A Lighter, Nutritious Version of This Comforting Dish
This shepherd's pie is packed with tender veggies and ground sockeye salmon in place of red meat. This unexpected swap makes this hearty, comforting dish feel light enough to enjoy any time of year. Sweet, jammy leeks melt into a velvety sauce that complements the robust flavor of sockeye.
For this recipe, you’ll start part of the shepherd’s pie on the stovetop in a skillet, then transfer it to the oven once you’ve built a filling and topped it with freshly cooked mashed potatoes.
Hearty Sockeye Salmon and Leek Shepherd's Pie
By Wild Alaskan Company
Prep time
15 minutes
Cook Time
50 minutes
Total time
75 minutes
Yield
6 servings
Ingredients
- 1 (12 oz.) package Ground Sockeye Salmon
- 2 pounds yukon gold potatoes, peeled and cut into 2” pieces
- Salt
- 3 ¾ cups whole milk, divided
- 6 tablespoons unsalted butter, divided
- 2 tablespoons neutral oil
- 3 medium leeks, white and light green parts sliced into ¼” pieces and rinsed
- ¼ cup flour
- 1 (12 oz.) package frozen spinach, thawed, squeezed, and drained
- 1 (10 oz.) package frozen peas, thawed
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- Freshly ground black pepper
- 2 tablespoons dill, roughly chopped, for serving
Instructions
1. Preheat oven to 400F.
2. Meanwhile, cover potatoes in a medium pot with 2” water. Season generously with salt and bring to a boil, then reduce to a simmer and cook potatoes until fork tender, 15 to 20 minutes.
3. While potatoes boil, heat oil in a large oven-safe 12” skillet over medium heat. Add leeks and cook, stirring often, until completely softened, about 12 minutes. Season with 1 teaspoon salt.
4. Add 2 tablespoons butter and ¼ cup flour to leeks and cook, stirring constantly, until mixture is homogeneous. Add remaining milk to the pan, ½ cup at a time, stirring constantly and allowing the sauce to thicken before adding more.
5. Once all of the milk is in the pan, stir in salmon, spinach, and peas and cook, breaking up the salmon, until salmon is just opaque, about 3 minutes. Season to taste with salt. Stir in lemon juice, zest, and ½ teaspoon black pepper. Remove from heat.
6. Drain potatoes and return to the pot. Add ¾ cup milk and 4 tablespoons butter. Mash the potatoes to your desired consistency, then adjust seasoning with salt.
7. Dollop and spread the mashed potatoes evenly over the salmon filling. Transfer to the oven and bake until the filling is bubbling around the sides, 15 to 20 minutes. Remove from oven, then top with dill and black pepper before serving.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
