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Salmon and Sweet Potato Shepherd’s Pie

A cozy twist on classic shepherd’s pie that swaps the traditional beef for flaky salmon and a creamy sweet potato mash. This dish layers tender salmon with vibrant greens and a hint of lemon, all crowned with a golden, savory crust. It’s comforting, nourishing, and perfect for weeknights or weekend dinners alike.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • 1 lb skinless salmon fillets
  • 2 large sweet potatoes
  • 1 small onion
  • 2 cloves garlic
  • 2 cups baby spinach
  • 1/2 cup whole milk or cream
  • 1/4 cup butter
  • 2 tablespoons all-purpose flour
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dill
  • 1 lemon zest and juice
  • 1 cup frozen peas
  • 1/4 cup sour cream (optional)
  • Salt and pepper

Instructions
 

  • Preheat your oven to 400°F (200°C) and set aside a baking dish large enough to hold the salmon and sweet potato mash.
  • Peel and chop the sweet potatoes into even chunks. Place in a pot with cold water, bring to a boil, and simmer until very tender, about 12-15 minutes. Drain well and mash with half of the butter and the milk or cream. Season with a pinch of salt and a touch of pepper.
  • Meanwhile, heat olive oil in a skillet over medium heat. Add the chopped onion and a pinch of salt; cook until translucent and lightly caramelized, about 5-7 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  • Stir in the flour to make a light roux, cooking for 1 minute to remove the raw flour taste. Add the lemon zest, thyme, dill, and a splash of lemon juice. If the mixture seems dry, splash in a little water or broth.
  • Fold in the spinach and peas. Cook just until the greens wilt and the peas are heated through. Remove from heat.
  • Season the salmon pieces with salt and pepper, then add them to the skillet with gentle folds to coat them in the warm sauce without breaking them apart.
  • If you’re using sour cream, fold it into the creamy base now for extra richness. Taste and adjust salt, pepper, and lemon juice as needed.
  • Transfer the salmon and veggie mixture to the baking dish. Spoon or pipe the sweet potato mash on top, spreading evenly to create a smooth layer; dot with the remaining butter for a golden finish.
  • Bake in the preheated oven for 18-22 minutes, or until the top is slightly golden and the filling is bubbling gently around the edges.
  • If you’d like a crisper topping, switch to broil for the last 2-3 minutes, watching carefully to prevent burning.
  • Let the pie rest for about 5 minutes before serving to allow the layers to set and flavors to meld.