Back to search

Fisherman's Pie

A contemporary take on traditional English pub food. A hearty treat for all the family! Only 15 minutes and dinner’s in the oven.

1 can (120 g) Gold Seal No Drain Flaked Light Tuna
1 can (213 g) Gold Seal Sockeye Salmon, drained (skin & bones removed, if desired)
2 cans (285 g each) Cream of mushroom soup
1 cup frozen peas
1 cup
frozen corn
1 cup finely chopped onion
1/2 cup finely chopped celery
1 tsp chopped fresh thyme
 1/2 cup chopped red bell pepper
1/2 cup chopped parsley

 Freshly cracked pepper, to taste
3 cups mashed potatoes
  • Directions

    1. Preheat oven to 350ºF (180°C).
    2. Combine cream of mushroom soup, peas, corn, onions, celery, thyme, bell pepper, parsley and cracked pepper in a large mixing bowl and mix well.
    3. Add tuna & salmon chunks. Mix gently. 
    4. Pour mixture into 9” x 12” greased casserole pan; spread mashed potatoes on top. Fill only ¾ of the way to avoid bubbling over.
    5. Place on baking sheet and bake, covered, for 45 minutes
    6. Remove cover and bake for another ½ hour until potatoes are lightly browned.
  • YIELD:

    Serves 6


    Prep: 15 mins
    Total: 1 1/2 hrs.

    Nutritional Values
    8 g
    Sat Fat 2 g
    Carbs 31 g
    Protein 18 g
    Fibre 5 g
    Cholesterol 29 mg
    Sodium 590 mg
    Sugar 7 g
    Calcium 118 mg


You may also like: