Fisherman's Pie

Servings: 2 | Serving size: about 3 cups

Cooking Time: 60 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe 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:

Place a medium skillet in the oven and preheat to 325°F.

When the oven is hot, spray the pan with oil and add the salmon.

Cook on the first side for about 5 minutes and turn.

Cook for another 5 minutes and remove to a paper towel.

While the fish is cooking, place the olive oil in a large skillet over medium high heat.

Add the garlic and onions and cook for about 2 minutes until the onions begin to soften. Stir frequently.

Add the rosemary, celery and carrots. Cook, stirring frequently, for about 7 minutes until the carrots are slightly tender.

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 thickened.

Flake the cooked salmon and fold into the sauce.

Preheat the oven to 325°F.

Divide the pie filling between two oven proof dishes.

Top with the mashed sweet potatoes.

Place the pie in the oven and cook for about 10 minutes until the top is slightly browned. Serve.