Salmon Shepherd’s Pie | RICARDO

Ingredients

• 6 cups (1 kg) potatoes, peeled and cubed
• 1 onion, chopped
• 2 red bell peppers, seeded and diced
• 2 tbsp (30 ml) olive oil
• 1/4 cup (60 ml) water
• 2 tbsp (30 ml) tomato paste
• 1 tsp (5 ml) harissa
• 1 lb (450 g) skinless salmon fillet, cubed
• 1 cup (150 g) frozen corn, thawed
• 1 can (19 oz/540 ml) cream corn
• 2 tbsp cold butter, thinly sliced