Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
Avoid this recipe if you are lactose intolerant.
Sodium
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use garbanzo flour and not all-purpose flour in this dish.
"Govern a great nation as you would cook a small fish. Do not overdo it."
-Lao Tzu, Philosopher
This seafood variation on the classic British Cottage Pie is delicious with almost any seafood or combination of fish. The salmon is great but cod, grouper or tuna would work. Using a few clams, mussels or even a bit of crab in almost any combination will make a great dish.
The carrots give this dish added texture. You can, however cook them for longer or even use something else like diced parsnips or peas. The variations on this are endless.
You can use a pastry bag fitted with a star tip to pipe the mashed potatoes onto the top of the pie.It makes a great dish a bit more elegant.Don't worry if you don't have one, however.You can spoon the potatoes on top of the pie and swirl using a rubber spatula or a spoon if you want to add some decoration.
Servings: 2 | Serving size: about 3 cups
Cooking Time: 60 Minutes
This recipe can be multiplied but does not make very good leftovers.
Topping:
Place the water in a medium sauce pan over high heat.
When the water boils add the sweet potatoes.
Cook for about 15 minutes until soft.
Remove and let cool slightly.
Place in a bowl with the butter and whip using an electric mixer.
Add the buttermilk, salt and pepper and whip for another minute.
Set aside.
Filling:
Preheat the oven to 325°F.
Place the olive oil in a large skillet over medium high heat.
Add the garlic and onions and cook for 4 minutes until the onions begin to soften. Stir frequently.
Add the rosemary, celery and carrots.
Cook for about 7 minutes until the carrots are slightly tender. Stir frequently.
Add the salt and pepper and then sprinkle the flour (or garbanzo flour) over the vegetables.
Continue to cook, stirring frequently, for about 1 minute.
Add the milk slowly, while stirring continuously, until the mixture is thickened.
Ad the cubed salmon to the sauce and fold in gently.
Cook for 2 minutes.
To assemble:
Divide the pie filling between two oven proof dishes.
Top with the mashed sweet potatoes.
Place the pies in the oven and cook for about 10 minutes until the top is slightly browned.
Serve.
Nutrition Facts
Serving size: about 3 cups
Servings: 2
Amount Per Serving
Calories 560 | Calories from Fat 207 |
% Daily Value |
Total Fat 23g | 29% |
Saturated Fat 9g | 43% |
Monounsaturated Fat 8g | |
Trans Fat 0g | |
Cholesterol 78mg | 26% |
Sodium 583mg | 26% |
Total Carbohydrates 57g | 21% |
Dietary Fiber 7g | 26% |
Sugars 19g | |
Protein 28g |
Vitamin A 168% | Vitamin C 16% |
Calcium 29% | Iron 6% |
Vitamin K 14mcg | Potassium 1422 mg |
Magnesium 118mg |