Mini Salmon Shepherd's Pie

Name: Mini Salmon Shepherd's Pie | Recipes | Trident Seafoods
Yield: 4-6 servings
Ingredients: 4; Trident Alaska Salmon Burgers; (thawed and crumbled); 1 tablespoon olive oil; 1 small onion, diced; 1 cup frozen mixed vegetables (peas, carrots, and corn); 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 cup chicken or vegetable broth; 1 teaspoon garlic powder; 1 teaspoon dried thyme; Salt and pepper, to taste 2 cups mashed potatoes (prepared); 1/2 cup shredded cheddar cheese (optional)

50 minutes 4-6 servings

This Salmon Shepherd’s Pie is a cozy, nutritious twist on a classic comfort dish, made with crumbled Trident Alaska Salmon Burgers, sautéed onions, and a medley of peas, carrots, and corn. The savory filling is simmered in a creamy, herb-infused sauce made from butter, flour, broth, garlic powder, and thyme, then layered beneath a blanket of fluffy mashed potatoes. For an extra touch of indulgence, a sprinkle of cheddar cheese on top adds a golden, melty finish. Baked until bubbling and lightly crisped, it’s a satisfying, all-in-one meal perfect for weeknight dinners.

Ingredients

4 Trident Alaska Salmon Burgers (thawed and crumbled)
1 tablespoon olive oil
1 small onion, diced
1 cup frozen mixed vegetables (peas, carrots, and corn)
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken or vegetable broth
1 teaspoon garlic powder
1 teaspoon dried thyme
Salt and pepper, to taste 2 cups mashed potatoes (prepared)
1/2 cup shredded cheddar cheese (optional)

Directions

Preheat the oven to 375°F. Heat the olive oil in a pan over medium heat. Sauté the diced onion until softened, 3-4 minutes. Add the crumbled Trident Alaska Salmon Burgers and cook for another 4-5 minutes, breaking them into smaller pieces as they cook.
Add the frozen vegetables to the pan and cook until warmed through, about 2 minutes.
Push the mixture to one side of the pan, and in the open space, melt the butter. Stir in the flour to create a roux, and cook for 1 minute. Gradually add the broth while stirring, making sure it thickens and forms a light gravy. Season with garlic powder, thyme, salt, and pepper. Stir the entire mixture together and cook for 2-3 more minutes. Remove from heat.
Divide the salmon mixture evenly into 4-6 ramekins or oven-safe mini pie dishes. Spoon the mashed potatoes on top of the salmon filling, spreading them evenly. If you like, sprinkle shredded cheddar cheese over the potatoes.
Place the ramekins on a baking sheet and bake for 15-20 minutes, or until the tops are golden and slightly crisp and the filling is bubbling. Let cool slightly and enjoy!