Greek Salmon “Shepherd’s” Pie

Greek Salmon “Shepherd’s” Pie

TIME: 15min DIFFICULTY: PRODUCT: Tuna fillet in olive oil INGREDIENTS FOR 4 SERVINGS

 ½ sweet onion chopped
    1 Tbsp ghee
    1 Tbsp garlic crushed
    1 tsp dried mustard powder
    1 cup finely chopped carrots approx. 4 medium carrots
    ¼ cup kalamata olives thinly sliced
    75 g feta cheese crumbled or shredded
    ½ Tbsp lemon (juiced about 1.5 )
    4 Can Raincoast Trading - Wild Pink Salmon
    4 cups dill mashed potatoes (3-4 large cooked peeled white potatoes tablespoon butter, ⅛-1/4 cup dill pickle brine, almond        milk as needed for desired consistency (1/4-1/2 cups), salt to taste

Instructions   

1- Preheat oven to 350F.

2- In a frying pan over medium heat, melt butter and saute onions.

3- Add garlic, carrots and mustard powder when onions are translucent.

4- When carrots are soft, remove from heat.

5- In a casserole dish pour in salmon, onion mixture, olives, feta cheese, and lemon juice. Mix well so that salmon is flaked    apart, and spread evenly.

6- Top with mashed potatoes.

7- Put in oven to heat through salmon (everything is already cooked at this point). If desired, broil until potatoes are golden brown on top.