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, 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

PRINTABLE RECIPE CARD

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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.

Print

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

PRINTABLE RECIPE CARD

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.

Print

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.