- 6 potatoes, peeled
- 1 small onion, minced
- 1 clove garlic, minced
- 1 tablespoon butter (15 g)
- 1 (6 ounce) can red salmon (168 g)
- 1 teaspoon dried thyme (5 g)
- 1 cup milk (240 ml)
- 2 (9 inch) unbaked pie shells
- Salt and pepper
- First, preheat the oven to 400 degrees F (200 degrees C).
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain thoroughly, cool and chop.
- In a medium saucepan, cook onions, garlic and butter over medium heat until vegetables become transparent in color.
- Combine onion/garlic mixture with salmon, thyme and cooked potatoes. Mash all together with milk, adding just enough to bring about a smooth consistency.
- Spread mashed potato mixture evenly into pie shell.
- Place the other pie shell over top of salmon mixture. Cut slits into the upper shell, and then pinch edges of both pie shells together.
- Bake on lower rack of oven for 45 minutes.
- Let it cool for 10 minutes, and then serve and enjoy!