Salmon and Potato Pie

Ingredients:

  • 4 cups salmon, cooked and shredded;
  • 6 to 8 sweet or russet potatoes, peeled and thinly sliced;
  • 1 to 2 carrots, diced;
  • 1 celery stalk, diced;
  • 1 red onion, diced;
  • 2 tbsp. fresh chives, minced;
  • 2 cups almond or coconut milk; (use coconut for nut-free option)
  • 2 garlic cloves, minced;
  • 1 tbsp. tapioca starch;
  • 3 tbsp. ghee;
  • Sea salt and freshly ground black pepper;

Method:

  1. Preheat your oven to 375 F.
  2. Melt the ghee with the garlic in a saucepan over medium heat.
  3. Add the tapioca starch and stir to combine.
  4. Pour the almond or coconut milk into the saucepan, and cook, stirring constantly, until sauce thickens. Season to taste.
  5. In a bowl, combine the salmon, carrots, celery, onion, chives, and salt and pepper to taste.
  6. Lay a layer of potatoes at the bottom of a baking dish, and cover generously with some of the coconut sauce.
  7. Top the potato layer with half the salmon mixture, then with the remaining potatoes. Ppour the remaining sauce all over the salmon pie.
  8. Bake in the oven for 45 to 60 minutes.

 

Source: http://paleoleap.com/salmon-potato-pie/

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