Reviewed: Dec. 6, 2010

This is very good. Very much like my recipe. I drain the salmon and use the broth in a white sauce to pour over the pie. Excellent.

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Reviewer:

ginnyjoe

Reviewed: Dec. 3, 2010

This was the first savoury pie I've ever made and I really liked it! I made it with a doubled No Roll Pie Crust from here. I used 5 potatoes instead of six, added two thinly sliced leeks, and a shredded carrot and zuchinni. It seemed to take a while (approx. 2 hrs.) but I'm sure that was because I was making pie crust for the first time and got a little OC when I was picking the bones out of the salmon. I added the milk to the juice from the salmon to get to a cup. I'm sure once I get the hang of making the easy, easy piecrust I can cut the time down. Thank-you Mackenzie for a lovely, comforting recipe!

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Reviewer:

BELLA84

Cooking Level: Intermediate

Home Town: Sarnia, Ontario, Canada

Living In: Toronto, Ontario, Canada

Reviewed: Sep. 24, 2010

Spectacular! I used two cans of Alaskan salmon and lots more garlic than the recipe called for. This was total comfort food. Next time, I'll probably add some veggies to the pie. Yes, there certainly will be a next time!! Thanks, Mackenzie, for sharing your family recipe with us!

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Reviewer:

KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

Reviewed: Jul. 15, 2010

Thought it was very good, but could of used some kind of vegetable in it. I made it with real salmon (4 fillets- baked in the oven) and used dill and lemon instead of thyme.

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Reviewer:

jo_sunshine

Reviewed: Dec. 9, 2009

This was pretty tasty, but it seemed like more of a base than a complete recipe. I used a 7oz can of red salmon, but didn't realize there would be vertebrae in it, so had to spend more time than I had planned on going through the fish to remove the bones and skin (I didn't want my 15-month old son to find one). I think next time I will get a 14oz can, as it really just seemed like salmon-flavored mashed potatoes. I added some frozen peas, and next time maybe I'll use peas and carrots, as well as increasing the garlic and onion mixture. Maybe some sort of cheese as well.

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Reviewer:

Courtney K

Reviewed: Nov. 11, 2009

Everytime I make this I use fresh left over salmon, the result is always the same, AMAZING!

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Reviewer:

Nutrition Goddess

Cooking Level: Expert

Home Town: Hooksett, New Hampshire, USA

Living In: Milford, New Hampshire, USA

Reviewed: Aug. 13, 2009

This recipe is so perfect. Exactly what I was looking for, simple, basic, healthy and fast. I can change it to suit whatever I have on hand. I love this recipe!

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Reviewer:

gspolard

Reviewed: Jul. 23, 2009

I made this for my family, the kids and grown-ups loved it. Didn't have a pie plate, so used a loaf pan with the crust layered on the bottom and on top. Only changes I made was that I added more garlic, used 3 potatoes instead of 6 (loaf pan is smaller), and I used the reserve liquid from the salmon and used less milk. Very good dish, will make it again.

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Reviewer:

July

Reviewed: Jul. 18, 2009

This meal was a winner for our family of 9. With 7 kids (and a husband) to please, let me just say it isn't easy finding something that everyone likes. I did tweak a few things though. I used Sainsbury's shortcrust pastry mix and added a sprinkling of dried rosemary for extra herbiness. I also added cayenne pepper, sage, dried parsley and about twice the amount of thyme to the filling (we like lots of flavour). On top of that, I quickly steamed some fresh carrots that I had cut quite chunky and added that to the filling aswell, just to give some texture. Next time I'll use 2 packets of pastry mix though, because I do like my pastry! This is a good sturdy pie with a lovely salmon flavour that isn't too fishy. Would go great with gravy, but I just served with a dollop of ketchup and it was good to go! All round, definitely a keeper.

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Reviewer:

Umm Aboodie

Reviewed: Apr. 22, 2009

This is comfort food, for sure. I've made it with both one can and two cans of salmon. Fine with one can, but two was even better. I found that using the juices from the can worked well - very little, if any, milk needed. Delicious!

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