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This recipe, originally a French-Canadian favorite, became popular in New England. This dish also tends to be most popular during Lent, in the weeks leading up to Easter. This recipe is a seafood version of the French-Canadian recipe Tourtière, a traditional meat pie that is also enjoyed throughout Canada and New England. This Salmon Pie as well as the Meat pie tend to be served at holidays. I find them to be a great, year round dish.

Ingredients for Salmon Pie

Like many recipes that I ask my mother about, her response is usually, “I don’t have a recipe, this is what I do.” or “I don’t measure, I just add…”. So in my efforts to remember these recipes, I make these recipes with the information she gives me and add my own touch as I see fit, but never enough to alter the flavor of it much, then document them on here. 

• Salmon – Typically canned salmon is used but I have also made it with fresh salmon fillets.
• Potatoes –  Yukon Gold or Russet potatoes are best. The higher starch potatoes hold up best for the fluffy consistency and flavor with the other ingredients.
• Onions – Yellow onion is usually used but any type can work just fine.
• Garlic, Thyme, butter, milk, as well as 2 pie crusts.

Tools you will need for Salmon Pie

• Rolling Pin
• 1-  9 inch pie pan
• Large skillet – cast iron is best
• Potato masher or mixer
• Large mixing bowl or the pot you boiled the potatoes in

How to Make Salmon Pie with Sourdough Crust

Prepare the crust

First you will want to prepare your pie crust. You can use store bought or homemade pie crust forgoing the sourdough. I prefer to have the benefits of the fermented flour.

If you choose to long ferment your pie crust, “feed” your starter 24 hours before you plan to make your pie or you can use sourdough discard.

Add 2 cups of all purpose flour, 2 teaspoon salt and 1 tablespoon sugar to a large bowl, mix together. Add 1 cup of cold cubed butter and mix together. Don’t over mix, you want a chunky consistency. This may be easier to mix together with your hands or a potato masher to break up the butter into smaller pieces. Add in 1 cup of fed sourdough starter or discard and mix until combined. Divide into 2 sections and form a disk with each and wrap in plastic wrap, then refrigerate overnight to ferment. You could leave it out on the counter to ferment but refrigerating for the fermenting does best to make a flaky crust.

When your ready to make your pie, roll out your pie dough on a lightly floured surface to about an inch larger then your pie pan, about 9″ inches. Do this with both disks. Place the bottom crust in the pan and gently fold the second crust in half and put on top of the pan and place both in the fridge until your ready to add the filling.

Prepare the Salmon Pie Filling

Preheat your oven to 400 F

Next, add about 6 medium potatoes to a pot and fill till just covered with water and bring to a boil on high heat. Once boiling, lower the heat to medium-low and allow to cook until fork tender, about 15-20 minutes. Careful not to over cook them, you don’t want them to absorb too much water, it’ll make for a soggy pie.

You can peel the potatoes if you choose, if you don’t, just check for any discoloration or bruises and remove them.

While your potatoes are cooking, preheat a cast iron frying pan on medium heat with 2 tablespoons butter. Finely chop an onion and add it to the pan and cook until it starts to become translucent. Add your minced garlic and cook until onions are cooked, don’t brown them.

Once the potatoes are cooked, drain and mash the potatoes. To the mashed potatoes, add the onion mixture, thyme and 4 tablespoons butter and 1/2-3/4 cup milk. Add salt and ground black pepper to taste. Mix well until creamy, add more milk if necessary. 

Drain 2 cans of wild caught salmon and add to a small bowl. Remove the spine bones (or crush finely with a fork and add to the mixture, this adds tons of calcium) and add the salmon to the potato mixture. Mix together well until smooth and creamy. I use a potato masher, you can also use a mixer.

Add the salmon mixture to your pie pan on top of the bottom crust. Add the second crust on top of the pie and cut a few slits into the top crust center for the steam to escape.

Crimp the pie crust edges together and trim off any excess dough from the edges of the pie crust. 

Bake in a preheated oven for about 30 minutes or until golden brown.

Remove from oven and let cool for about 10 minutes and serve warm.

Note: 

You can use a fresh salmon fillet instead of canned salmon. You will need roughly,  a 1 pound salmon fillet. Cook this with the onions and garlic in the large skillet. 

Puff pastry can also be used in place of the pie crust.

What to Serve with Salmon Pie

Serve with a white sauce or a Béchamel sauce.

Our family favorite is to melt some butter on top and then put some sweet pepper relish on top. We like the Howard’s brand.

Storage

Homemade salmon pie is good in the fridge for about 4-5 days. Allow to cool and cover leftovers with plastic wrap or place in an airtight container.

Store the baked pie in the freezer for about 3 months. ​Allow to cool to room temperature and wrap tightly with plastic wrap or in an airtight container.

Products Mentioned

Cast Iron Skillet

9″ Pie pan

Howard’s Sweet Pepper Relish

Other Recipes You May Like

Baked Spaghetti Pie Recipe an Easy Meal Idea

Easy Classic American Potato Salad Recipe

Chinese Pie Recipe – How to Make Pâté Chinois

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French-Canadian Salmon Pie with Sourdough Crust

Yield: 8

Prep Time: 20 minutes

Cook Time: 1 hour

Additional Time: 12 hours

Total Time: 13 hours 20 minutes

This French-Canadian Salmon Pie is a family favorite. This recipe has seasoned salmon and potato with onions, baked in a flaky sourdough pie crust. Among my other French-Canadian recipes, this is another favorite to add to the list. If you like salmon, you will enjoy this pie.

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Ingredients

• Sourdough Crust
• - 2 cups all purpose flour
• - 2 tsp salt
• - 1 tbs sugar
• - 1 cup cubed cold butter
• - 1 cup fed sourdough starter or discard
• Pie Filling
• - 6 medium potatoes boiled and drained
• - 1 onion finely chopped
• - 1 clove garlic minced
• - 1 tsp thyme
• - 6 tbs butter
• - 1/2 cup - 3/4 cup milk
• - salt and pepper to taste
• - 2 15 oz cans, wild caught salmon, drained and large bones removed if desired

Instructions

Prepare the crust

• First you will want to prepare your pie crust. You can use store bought or homemade pie crust forgoing the sourdough. I prefer to have the benefits of the fermented flour.
• If you choose to long ferment your pie crust, "feed" your starter 24 hours before you plan to make your pie or you can use sourdough discard.
• Add 2 cups of all purpose flour, 2 teaspoon salt and 1 tablespoon sugar to a large bowl, mix together. Add 1 cup of cold cubed butter and mix together. Don't over mix, you want a chunky consistency. This may be easier to mix together with your hands or a potato masher to break up the butter into smaller pieces. Add in 1 cup of fed sourdough starter or discard and mix until combined. Divide into 2 sections and form a disk with each and wrap in plastic wrap, then refrigerate overnight to ferment. You could leave it out on the counter to ferment but refrigerating for the fermenting does best to make a flaky crust.
• When your ready to make your pie, roll out your pie dough on a lightly floured surface to about an inch larger then your pie pan, about 9" inches. Do this with both disks. Place the bottom crust in the pan and gently fold the second crust in half and put on top of the pan and place both in the fridge until your ready to add the filling.

Prepare the Salmon Pie Filling

• Preheat your oven to 400 F
• Next, add about 6 medium potatoes to a pot and fill till just covered with water and bring to a boil on high heat. Once boiling, lower the heat to medium-low and allow to cook until fork tender, about 15-20 minutes. Careful not to over cook them, you don't want them to absorb too much water, it'll make for a soggy pie.
• You can peel the potatoes if you choose, if you don't, just check for any discoloration or bruises and remove them.
• While your potatoes are cooking, preheat a cast iron frying pan on medium heat with 2 tablespoons butter. Finely chop an onion and add it to the pan and cook until it starts to become translucent. Add your minced garlic and cook until onions are cooked, don't brown them.
• Once the potatoes are cooked, drain and mash the potatoes. To the mashed potatoes, add the onion mixture, thyme and 4 tablespoons butter and 1/2-3/4 cup milk. Add salt and ground black pepper to taste. Mix well until creamy, add more milk if necessary. 
• Drain 2 cans of wild caught salmon and add to a small bowl. Remove the spine bones (or crush finely with a fork and add to the mixture, this adds tons of calcium) and add the salmon to the potato mixture. Mix together well until smooth and creamy. I use a potato masher, you can also use a mixer.
• Add the salmon mixture to your pie pan on top of the bottom crust. Add the second crust on top of the pie and cut a few slits into the top crust center for the steam to escape.
• Crimp the pie crust edges together and trim off any excess dough from the edges of the pie crust. 
• Bake in a preheated oven for about 30 minutes or until golden brown.
• Remove from oven and let cool for about 10 minutes and serve warm.

Notes

• You can use a fresh salmon fillet instead of canned salmon. You will need roughly,  a 1 pound salmon fillet. Cook this with the onions and garlic in the large skillet. 
• Puff pastry can also be used in place of the pie crust.

Storage

• Homemade salmon pie is good in the fridge for about 4-5 days. Allow to cool and cover leftovers with plastic wrap or place in an airtight container.
• Store the baked pie in the freezer for about 3 months. ​Allow to cool to room temperature and wrap tightly with plastic wrap or in an airtight container.

What to Serve with Salmon Pie

Serve with a white sauce or a Béchamel sauce.

Our family favorite is to melt some butter on top and then put some sweet pepper relish on top. We like the Howard's brand.

Nutrition Information:

Amount Per Serving: Calories: 90.58Total Fat: 38.86gSaturated Fat: 21.701gTrans Fat: 1.313gUnsaturated Fat: 3.051gCholesterol: 156mgSodium: 1356mgCarbohydrates: 54.54gFiber: 3.5gSugar: 5.58gProtein: 34.54g

Nutrition information isn't always accurate, especially calories.

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The post French-Canadian Salmon Pie Recipe with Sourdough Crust appeared first on Natural Living Homestead.

This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.

This recipe is a fun twist on traditional spaghetti. Still all the great flavor but just packed in a pie or springform pan and baked until it reaches that tasty golden brown crust on top. Who could resist! My Aunt first introduced me to spaghetti pie years ago as a kid and I never forgot it. Spaghetti noodles, tomato sauce, meat and cheese, all baked in a pan then cut into pie wedges. Yum! 

This is definitely a favorite in my family. When I thought I gave my 2 year old too much of it, he surprised me and ate just about every bit of it, leaving show of it on his whole face. My husband and the rest of the family even went back for seconds.  

Baked Spaghetti Pie Tips

Meat Alternatives

If you want, you can swap out the ground beef for chopped chicken or turkey for a bit lighter version of this recipe. Ground Italian sausage would also taste great.

Cheese 

If you want to swap out the ricotta cheese, cottage cheese is a good alternative. I’ve heard of people swapping out the ricotta for cream cheese, this will just make for a more creamy dish.

Don’t skip on using the egg. 

The egg is important to hold the ingredients together, otherwise you’ll be left with a mess and it won’t hold it’s shape.

Veggies

If you want to add in some extra veggies, you can add chopped bell pepper  and garlic and top it with some chopped fresh herbs after baking.

Ingredients for this Baked Spaghetti Pie Recipe

• ​Cooked ground beef
• ​Cooked Onions
• Marinara Sauce – Homemade marinara sauce or store bought
• Eggs
• Ricotta cheese
• Parmesan cheese 
• Salt 
• Parsley or Italian Seasoning

Topping

• Mozzarella cheese
• Parmesan

How to make this Baked Spaghetti Pie Recipe

Preheat the oven to 350 F

First, cook spaghetti noodles according to the package directions. 

While the pasta is cooking, dice up an onion and melt some butter in a large skillet and cook your onions.

Once the onions start to turn brown around the edges, set aside in a small dish. 

Now add in the ground beef  to the cast iron skillet and cook on medium heat and cook until browned.

When your pasta has finished cooking, it should be al dente. Drain the water and add the noodles to a large bowl.

Add the cooked ground beef, cooked onions, ricotta cheese, marinara sauce, parmesan cheese, salt, parsley and eggs into the bowl with the spaghetti and give it all a good mix until thoroughly combined.

Pour it into your springform pan then top it with your shredded mozzarella cheese and parmesan cheese.

Put in the oven and bake for about 30 minutes or until the cheese on top is a nice golden brown and has crispy edges.

Serve this with a side of a green leafy salad or warm garlic bread, potato salad even goes great with it.

Slice and Enjoy!

Note: If you don’t have a springform pan you can use a casserole dish or a very deep pie dish.

Storage

Once cooled to room temperature, store any leftovers in a airtight container for up to 5 days in the fridge. You can also cover the pan it was cooked in, tightly with plastic wrap.

Make Ahead and Freezing Instructions

Make Ahead

If you want to make this a few hours ahead of time, you can mix everything together, just don’t bake it until your ready to serve it. If your looking to make this a day in advance, mix everything together in your large bowl except the marinara sauce. When your ready to bake it, add the sauce to the rest of the ingredients in the bowl and mix together then put in your springform pan to bake. Letting it sit, with the sauce, in the dish for a day would allow the juice from the sauce to pool at the bottom of the pan and make for some soggy spaghetti.

Freezing

Cook the spaghetti noodles until just al dente then assemble the pie as usual. Cover with a layer of parchment paper on top, then aluminum foil. Freeze for up to 3 months. Allow to thaw in the fridge then bake as usual. 

Products Mentioned

Cast Iron Skillet

Springform Pan

Other Recipes You May Like

Easy Classic American Potato Salad Recipe

The Best Chicken Divan Casserole Recipe

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Show your support and appreciation. If you made this recipe and loved it, give it a 5 star review and leave a comment. Follow me on Instagram @naturalliving.homestead then tag me in a photo of your amazing creation! Thank you!

Baked Spaghetti Pie Recipe

Yield: 8-10

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour 15 minutes

This Baked Spaghetti Pie Recipe is an easy meal you can quickly put together on those busy week nights. This baked dish is cheesy and packed with flavor that the whole family will love.

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Ingredients

• 1 pound spaghetti
• 1 pound cooked ground beef
• 1/2 cup cooked onions
• 3 eggs
• 2 cups marinara sauce
• 1/2 cup ricotta
• 1/2 cup parmesan
• 1 tsp salt
• 2 tbs parsley
• 1 cup mozzarella
• 2 tbs parmesan

Instructions

1. Preheat the oven to 350 F
2. First, cook spaghetti noodles according to the package directions. 
3. While the pasta is cooking, dice up an onion and melt some butter in a large skillet and cook your onions.
4. Once the onions start to turn brown around the edges, set aside in a small dish. 
5. Now add in the ground beef  to the cast iron skillet and cook on medium heat and cook until browned.
6. When your pasta has finished cooking, it should be al dente. Drain the water and add the noodles to a large bowl.
7. Add the cooked ground beef, cooked onions, ricotta cheese, marinara sauce, parmesan cheese, salt, parsley and eggs into the bowl with the spaghetti and give it all a good mix until thoroughly combined.
8. Pour it into your springform pan then top it with your shredded mozzarella cheese and parmesan cheese.
9. Put in the oven and bake for about 30 minutes or until the cheese on top is a nice golden brown and has crispy edges.
10. Serve this with a side of a green leafy salad or warm garlic bread, potato salad even goes great with it.

Slice and Enjoy!

Notes

If you don't have a springform pan you can use a casserole dish or a very deep pie dish.

Storage

Once cooled to room temperature, store any leftovers in a airtight container for up to 5 days in the fridge. You can also cover the pan it was cooked in, tightly with plastic wrap.

Make Ahead

If you want to make this a few hours ahead of time, you can mix everything together, just don't bake it until your ready to serve it.

If your looking to make this a day in advance, mix everything together in your large bowl except the marinara sauce. When your ready to bake it, add the sauce to the rest of the ingredients in the bowl and mix together then put in your springform pan to bake. Letting it sit, with the sauce, in the dish for a day would allow the juice from the sauce to pool at the bottom of the pan and make for some soggy spaghetti.

Freezing

Cook the spaghetti noodles until just al dente then assemble the pie as usual. Cover with a layer of parchment paper on top, then aluminum foil. Freeze for up to 3 months. Allow to thaw in the fridge then bake as usual. 

Nutrition Information:

Amount Per Serving: Calories: 57.41Total Fat: 11.24gSaturated Fat: 4.663gTrans Fat: 0.218gUnsaturated Fat: 1.009gCholesterol: 123mgSodium: 550mgCarbohydrates: 49.91gFiber: 3.1gSugar: 4.41gProtein: 34.12g

Nutrition information isn't always accurate, especially calories.

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The post Baked Spaghetti Pie Recipe an Easy Meal Idea appeared first on Natural Living Homestead.

This is a French Canadian recipe that has been pass down through my family. You may find other recipes that include different ingredients and methods of making this meatball and pork stew. This way of making it is pretty simple and not a lot of extra ingredients but still having that delicious flavor and smell everyone will love.

My grandmother was from Canada so my mother grew up with this recipe. My mother then made it for my siblings and I and I loved it. I find that this is pretty similar to biscuits and gravy. My mother would make this every now and then throughout the year but this would be a great meal for the holiday season.

What Does the Name Mean?

“Ragoût” means a seasoned dish that with small cuts of meat and is then stewed with vegetables.

Now “Cochon” means “Pig” and “Pattes” means “Feet”. Then “Boulettes” means “meatballs”. You then have what says “Ragout Pigs feet and meatballs”. I know that doesn’t sound very appetizing with the pig feet. This part of the recipe, pig feet, is technically the ankle of the pig. So the trotters “hooves” have been removed and your left with the meaty bone part which is mostly the ankle.

My family has always pronounced this recipe as “Ragu” since the “out” part of the word is silent anyways. We just spelled it Ragu.

I promise you this is very delicious and such a hearty and filling recipe.

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Why you should use pork hock

Pork hock is such a tender meat to add to meals. It has a good amount of fat and skin which adds so much flavor to your dish if cooked until it falls off the bone.

Its a good way to use all of the animal, which would typically get thrown out unfortunately. Sadly in todays culture these things are considered gross and always go to waste or maybe get repurposed into say, dog food or something similar.

With proper cleaning and if done right, there is no gross things left. Typically the top thin layer of skin is removed and discarded along with the hair. The same thing is done for the rest of the animal if someone is wanting to save the skin of a pig for example. That’s how you start the process to make pork rinds.

​Frequently asked questions

Can I use pork shanks instead of a pork hock?

You can use a pork shank in place of a pork hock you just need to make sure it’s cooked nice and slowly. It’s a tougher cut of meat so if you simmer it on the stove as per the directions in this recipe it should make the pork meat come out nice and tender.

Should I brown hocks and the meatballs?

You could brown them a bit to give them a bit more texture and flavor but it’s not necessary.

Can I bake the meat in the oven?

You may find other recipes say you can cook the meat in the oven. I have not personally tried this method. You don’t want to use baking sheets, it would still be best to simmer it in a pot covered with broth. I would include the meatballs as well, having them simmered in the broth with the pork meat adds so much flavor to them. With both the pork hock and meatballs simmering together it makes for a much richer stock.

Can I use plain flour instead of browned/roasted flour?

You could, but I would not recommend it. Using browned flour gives it so much more flavor. Browning it gives a nuttier flavor with a soft and smooth texture.

Other Add-ins/Alternatives for Pork Hock and Meatball Soup

A bay leaf and onions are something you can add in when you cook the meat. I have not personally used bay leaves in this recipe neither my mother but if you like the flavor you get, then go for it.

Ground Pork is an alternative to ground beef. We have always used ground beef in this recipe but I don’t see why ground pork couldn’t be used as well.

Noodles or white could be an alternative to potatoes. Though I have not tried the other add-ins, I personally like the texture of potatoes in this dish.

Ingredients For Pork Hock and Meatball Stew

• Pork Hocks
• Ground Beef
• Ground Cloves
• Ground Nutmeg
• Salt
• Black Pepper
• Bone Broth or water
• Browned Flour
• Potatoes

Note: Try to find pork hocks that are not smoked. This recipe tastes best with pork hocks that have not been smoked.

How to Make Pork Hock and Meatball Stew

Cook the Meat

First make up your meatballs. Take about a pound of ground beef in a large bowl and add your ground cloves, nutmeg, salt and pepper. Mix together well and form into roughly 1 inch balls.

Then to a large pot, add your pork hock and meatballs. Add your bone broth or cold water make sure to add enough water so that it is covering all the meat.

Set it to simmer on your stove. I had my heat on about 2 out of 10. So in between low and medium low heat.

Let this simmer for a cooking time of a couple hours at least with the lid on. The meat should be easily pulled off the bones.

Cook the Flour and Potatoes

While your meat is finishing cooking, not long before your going to serve, boil your potatoes and drain.

Once the meat is cooked, pull all the meat off the bones and shred it into small pieces and add it back to the pot with the meatballs and discard the bones.

If you lost some liquid while simmering you may need to add more liquid back in.

Add your flour to a pan on the same heat setting and brown your flour. Stir constantly so it doesn’t burn. You want it to be almost a dark brown color.

Slowly add a couple cups of liquid from the stew to the pan of browned flour or mix it together in a medium bowl making sure to mix out any lumps as you go.

Add the flour mixture to the rest of the stew meat and mix in well to make a gravy.

Plate up some of the boiled potatoes and top it with some meatballs and a generous portion of the gravy.

Other Recipes You May Like

The Best Instant Pot Bone Broth

Homemade Corn Chowder Recipe

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Show your support and appreciation. If you made this recipe and loved it, give it a 5 star review and leave a comment. Follow me on Instagram @naturalliving.homestead then tag me in a photo of your amazing creation! Thank you!

Pork Hock and Meatball Stew

Yield: 6

Prep Time: 15 minutes

Cook Time: 3 hours

Total Time: 3 hours 15 minutes

This is a hearty recipe that offers tender, long simmered pork hock and seasoned meatballs. Then a browned flour gravy, topped over boiled potatoes to finish off this stew.

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Ingredients

• 2 Pork Hocks
• 1 pound Ground Beef
• 1/8 tsp Ground Cloves
• 1/8 tsp Ground Nutmeg
• 1/2 tsp Salt
• 1/2 tsp fresh ground Black Pepper
• 4 cups Bone Broth or water
• 2/3 cup Browned Flour
• 2 pounds Potatoes

Instructions

1. First make up your meatballs. Take about a pound of ground beef in a large bowl and add your ground cloves, nutmeg, salt and pepper. Mix together well and form into roughly 1 inch balls.
2. Then to a large pot, add your pork hock and meatballs. Add your bone broth or cold water make sure to add enough water so that it is covering all the meat.
3. Set it to simmer on your stove. I had my heat on about 2 out of 10. So in between low and medium low heat.
4. Let this simmer for a cooking time of a couple hours at least with the lid on. The meat should be easily pulled off the bones.
5. While your meat is finishing cooking, not long before your going to serve, boil your potatoes and drain.
6. Once the meat is cooked, pull all the meat off the bones and shred it into small pieces and add it back to the pot with the meatballs and discard the bones.
7. If you lost some liquid while simmering you may need to add more liquid back in.
8. Add your flour to a pan on the same heat setting and brown your flour. Stir constantly so it doesn't burn. You want it to be almost a dark brown color.
9. Slowly add a couple cups of liquid from the stew to the pan of browned flour or mix it together in a medium bowl making sure to mix out any lumps as you go.
10. Add the flour mixture to the rest of the stew meat and mix in well to make a gravy.
11. Plate up some of the boiled potatoes and top it with some meatballs and a generous portion of the gravy.

Notes

Try to find pork hocks that are not smoked. This recipe tastes best with pork hocks that have not been smoked.

Nutrition Information:

Yield: 6 Serving Size: 551 grams
Amount Per Serving: Calories: 76.33Total Fat: 24.63gSaturated Fat: 8.272gTrans Fat: 0.453gUnsaturated Fat: 2.239gCholesterol: 201mgSodium: 1840mgCarbohydrates: 37.29gFiber: 3.8gSugar: 1.22gProtein: 53.55g

The post How to make hearty Pork Hock and Meatball Stew appeared first on Natural Living Homestead.