Salmon Crunch Pot Pie

Cold evenings always make me think about gathering my family in the kitchen, pouring a glass of wine, and serving something warm and comforting at the table. One dish my family loves is Shepherd’s Pie—simple, rustic, and perfect for sharing. 

The traditional version is delicious but often heavy, made with ground beef, lots of butter, and sometimes even a cheesy topping. With a few easy swaps, I've lightened it up while keeping all the cozy, family-style comfort that makes this kind of meal so special. It’s the kind of dish meant to be passed around, savored slowly, and shared together with those you love.

Cracker Crunch Topping:

• 1 box Onesto Sea Salt crackers, crushed
• 2 TBSP butter

Salmon Pot Pie:

• 1 small white onion, finely chopped
• 2 cloves of garlic, minced (or 1 tsp garlic powder)
• 1 small shallot, chopped
• 1 pound of salmon, skin off, cut into 2 inch cubes
• 2 TBSP olive oil, divided in two servings
• 1 tsp each (salt, pepper, onion powder, dried dill, smoked paprika)
• 1 heaping cup frozen peas, thawed
• 1 cup fish or vegetable stock
• ½ cup water
• ¼ cup corn starch
• Half of a lemon, juiced
• 1 TBSP Dijon mustard
• 3 cups mashed potatoes (keep it easy, use store bought)
• Fresh dill for garnish
• Thin lemon slices for garnish

Directions:

1. Preheat your oven to 375 degrees F.
2. Place salmon in a Ziploc bag and coat with 1 tablespoon olive oil and spices (salt through the paprika), set aside.
3. In a small skillet, sauté the cracker pieces in 2 TBSP butter until golden brown and fragrant. Turn off heat and set aside.
4. Heat the other 1 TBSP olive oil in a large saucepan over medium heat. Add the onion, garlic/garlic powder and shallot and sauté until onions are translucent and glossy.
5. Add the salmon and peas and toss well. Cook for about 3-4 minutes.
6. In a small bowl, whisk the corn starch and water until slightly thickened and corn starch is dissolved. Add to the saucepan.
7. Stir constantly until the sauce has thickened and the salmon is cooked through and flakes easily.
8. Add lemon juice and Dijon mustard and stir well, breaking apart the salmon as you mix.
9. Add salt and pepper to taste.
10. In a casserole dish, iron skillet or portioned ramekins add the salmon and veggie mixture in the bottom.
11. Top with a layer of your favorite mashed potatoes.
12. Finally, top with the cracker crumb mixture.
13. Bake for 15-30 minutes (depending on the size of the dish).
14. Sprinkle with fresh dill and a few thinly sliced lemon wheels and serve immediately.

This dish pairs well with a crisp Sancerre or a very dry Gewürztraminer.

Water is always great too!