Mother Gahagan's Canned Corned Beef Hash Pie

A stick-to-your-ribs comfort food you probably won't find anywhere but mom's kitchen. Easy to make corned beef, potatoes, celery, and carrots with a baked-on biscuit topping.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 35 mins
• Total Time: 1 hr 55 mins
• Calories: 384 Calories

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• ⅓ cup shortening
• 1 tablespoon baking powder
• 1 teaspoon freshly ground black pepper
• 6 cups water
• 4 cups cubed potatoes
• ½ teaspoon ground white pepper
• 3 stalks celery, chopped
• 1 (12 ounce) can corned beef
• ⅔ cup skim milk
• 6 medium carrots, sliced

Recipe Instructions

Step 1

Combine water, potatoes, corned beef, carrots, celery, and black pepper for pie filling in a large stockpot. Use your hands to mix the corned beef until completely broken apart. Cover and bring to a boil.

Step 2

Reduce heat and remove cover. Simmer until liquid has reduced to a level slightly above the vegetable-meat mixture, about 1 hour 15 minutes.

Step 3

After the vegetable-meat mixture has simmered for 1 hour, preheat the oven to 425 degrees F (220 degrees C).

Step 4

At the same time, prepare biscuit topping: Mix together flour, baking powder, salt, and white pepper in a medium bowl until evenly distributed. Cut in shortening until crumbly. Add milk and stir just until combined.

Step 5

Turn mixture out onto a well-floured surface and roll it into a 9-inch circle.

Step 6

Poor cooked pie filling into a 9-inch round cake pan. Carefully lift dough and place it on top of the filling.

Step 7

Bake in the preheated oven for until golden brown, about 15 minutes. Let cool for 5 minutes before cutting and serving.