Salmon and Potato Pie

Recipe View 5 mins Preheat the oven to 400 degrees F (200 degrees C). Place one pie crust into a 9-inch deep-dish pie pan and crimp edges. Set aside. (5 minutes)

Recipe View 15 mins In a large pot, bring salted water to a boil. Add the potatoes and cook until fork-tender, about 12-15 minutes. Drain well, return to the pot, and let steam for a few minutes to remove excess moisture. (20 minutes)

Recipe View 7 mins While potatoes are cooking, melt butter in a medium saucepan over medium heat. Add the minced onion and cook until softened and translucent, about 5 minutes. Add garlic and cook for another minute until fragrant. (10 minutes)

Recipe View 10 mins Gently mash the cooked potatoes in the pot. Add the onion-garlic mixture, flaked salmon, and thyme. Gradually add milk, stirring until you achieve a creamy, mashed potato consistency. Season generously with salt and pepper. (10 minutes)

Recipe View 45 mins Spoon the salmon-potato mixture evenly into the prepared pie crust. Top with the second pie crust. Crimp the edges to seal, and cut several slits in the top crust to allow steam to escape. (5 minutes)

Recipe View Brush the top crust with the beaten egg for a golden, glossy finish. (2 minutes)

Recipe View Bake on the lower rack of the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is heated through. Let cool slightly before serving. (45 minutes)