Recipe of the Week: Fish Pie, by C.S.

Here is a recipe that my family enjoys. It uses several items from my long-term food storage. We are in Alaska, so some of our food storage may seem strange to you. When I first moved here from the mid-west, I thought the idea of canning salmon was the oddest thing. Now every year we can many pounds of fish, which make tasty meals through the winter. We also have a root cellar that helps us keep produce from the garden fresh through our long winters.

Serves 6 “Really it did”


  • 2 Tbsp Butter or fat
  • 2 Tbsp Flour
  • 1/2 tsp salt
  • 1 Cup Milk (use 1/4 Cup dry + water to make 1 cup)
  • 2 Cup cooked leftover fish, flaked (I used 2 pint jars of salmon)
  • 3/4 Cup cooked peas (I re-hydrated the dry ones from my garden)
  • 1 Tbsp onion (dry works fine, check the amount with your onions so it is not too strong)
  • 1 Tbsp chopped green pepper (dry again works well, check the substitution amounts for dry versus fresh)
  • 1 Cup mashed potatoes


  1. Melt butter in pan.
  2. Add flour and brown.
  3. Add salt and milk.
  4. Heat and stir until creamy.
  5. Add fish flakes, peas, onions and peppers. Heat through.
  6. Turn into a greased baking dish.
  7. Top with potatoes.
  8. Bake in hot oven (400 F) 12 minutes.

Serve with a pile of steamed cabbage.

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