In time-honored tradition, based on the alignment of the stars (or, uh, something), it is high time I posted a recipe.

Some years back, I was visiting porcinea, who took me out to an English Tea House for dinner (is that place still there?).  I over-ate.  Man, was it all delicious!  Among other things, they had about a gazillion different versions of shepherd's pie.  The one I ordered was made with salmon instead of lamb.  MMmmmm!

My neighbors have a "pie party" once a year, to which everyone who comes brings a pie.  Usually it's mostly a dessert party, but no one seems to mind.  Today's party actually had a fair amount of savories, though, and I contributed.  I didn't have the recipe from the restaurant, but my mom gave me her recipe for salmon loaf, and I topped it with mashed potatoes:

Quarter a dozen small red potatoes and boil them until soft.
Blend them with a little rice milk (cows or soy would do) and some butter (I used my new-from-the-flea-market pink sunbeam mixer:) and set aside.

Open and drain four cans of red salmon.  (The kind I got, Rubinstein's, also had to be deboned. mumble.)
Dice two medium yellow onions.
Chop fine a small handful of parsley.
Two (or more) celery stalks, sliced small.
Four slices of bread, finely crumbled (I sliced mine smaller and then put them in a coffee mill)
Beat four eggs with:
a tablespoon of crushed garlic.

Mix all ingredients except the potatoes together well. 
Add salt to taste.
Press mixture into two baking dishes (I had one standard bread pan and one large casserole dish) and bake at 350F for about 30 minutes.
Cover the top with mashed potatoes, dot with more butter if desired, and bake until the potatoes are warm and/or browned.

You can probably do the baking all in one step, but because the recipe had originally not had the potatoes on top, I decided to do it separately.  All you really need to do is get the eggs cooked; browning the potatoes is a nice touch that I didn't manage.

People scarfed this at the pie party.
(Fortunately, they only ate half of my mom's rhubarb pie with almond-flour crust, so the rest is MINE ALL MINE.  *ahem*)