Gourmet Salmon Shepherd’s Pie

By Jackie DeKnock  

June 29, 2015

Salmon is a nice and healthy alternative to beef in Shepherd’s Pie. Why not include salmon, a great source of ‘brain food’ for your family when you can! The salmon flavor is very mild and is a perfect fit with the sweet potatoes.

  • Yields: 4 Servings


4 salmon filets, skin off and bones removed

sea salt

3-4 sweet potatoes

1 carrot, peeled and grated

2 celery stalks, grated

1/3 cup Cheddar cheese, grated

1 lemon, zested and juiced

Freshly ground black pepper

¼ cup sour cream or yogurt

4 sprigs of fresh flat-leaf parsley, coarsely chopped

olive oil



1. Preheat oven to 200°C/400°F and bring a large pot of salted water to the boil. If you prefer potatoes, peel the potatoes and cut into 2cm chunks and cook in boiling water for around 8 minutes, until soft (you can stick your knife into them to check). If you prefer sweet potatoes, quarter them, brush with olive oil and bake in the oven for approximately 20-30 minutes until soft.

2. Place the carrot, celery, cheese, lemon zest and juice, black pepper, sour cream and parsley into buttered baking dish and mix well.

3. Cut the salmon into bite-sized chunks and add to the baking dish. Drizzle with olive oil and add a good pinch of salt and pepper. Mix everything together really well.

4. By now your potatoes should be cooked, so drain them in a colander and return them to the pan. Drizzle with a tablespoon of olive oil, add a pinch of salt and pepper and mash until nice and smooth, then spread evenly over the top of the fish. If you prefer sweet potatoes, unpeel potatoes, mash, drizzle with olive oil, salt/pepper, mix well and spread over top.

5. Place in the preheated oven for around 20-25 minutes, or until cooked through, crispy and golden on top. Sprinkle with paprika before serving.

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