Salmon Pot-Pie Made Over

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prep time

20 min

total time

50 min

makes

photo by:

kraft

recipe by: kraft

What You Need

2 lb. (900 g) sweet potatoes (about 4), peeled, cut into 1-inch chunks

1 onion, chopped

2 cans (213 g each) salmon, drained

1/2 cup (1/2 of 250-g tub) Philadelphia Light Cream Cheese Spread

1/4 cup Miracle Whip Calorie Wise Dressing

1/3 cup milk

1/4 tsp. ground nutmeg

5 cups baby spinach leaves

Make It

HEAT oven to 375ºF. Cook potatoes in boiling water in saucepan 15 min. or until tender. Meanwhile, cook onions in medium skillet sprayed with cooking spray 3 min., stirring frequently. Add salmon, cream cheese spread, dressing, milk and nutmeg; cook 2 min. or until cream cheese is melted and mixture is blended, stirring frequently. Stir in spinach; cover. Cook 3 min. or just until spinach starts to wilt; stir.

SPOON salmon mixture into greased 9-inch square baking dish. Drain potatoes. Beat with mixer until smooth; spoon over salmon mixture.

BAKE 30 min. or until pie is heated through and top is lightly browned.

kraft kitchens tips

Variation

Substitute 1 lb. (450 g) salmon fillets, skin removed and cut into 1-inch pieces, for the canned salmon. Cook with onions 5 min., stirring frequently. Add cream cheese spread, dressing, milk and nutmeg; continue as directed.

Makeover - How We Did It

We've taken a favourite fish pie and made it over by eliminating the pastry crust and spraying the skillet with cooking spray instead of using butter. We've also eliminated the egg and used Miracle Whip Calorie Wise Dressing. This madeover version results in a savings of 430 calories and 40 grams of total fat, including 10 grams of saturated fat, per serving. As a bonus, we added spinach which provides a source of vitamin A.