MOTHER GAHAGAN'S CANNED CORNED BEEF HASH PIE

Mother Gahagan's Canned Corned Beef Hash Pie image

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.

Provided by GAHAGAN

Time 2h

Yield 8

Number Of Ingredients 12

Ingredients

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

Steps:

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.
Reduce heat and remove cover. Simmer until liquid has reduced to a level slightly above the vegetable-meat mixture, about 1 hour 15 minutes.
After the vegetable-meat mixture has simmered for 1 hour, preheat the oven to 425 degrees F (220 degrees C).
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.
Turn mixture out onto a well-floured surface and roll it into a 9-inch circle.
Poor cooked pie filling into a 9-inch round cake pan. Carefully lift dough and place it on top of the filling.
Bake in the preheated oven for until golden brown, about 15 minutes. Let cool for 5 minutes before cutting and serving.

Nutrition Facts : Calories 383.9 calories, Carbohydrate 43.8 g, Cholesterol 36.5 mg, Fat 15.4 g, Fiber 4.2 g, Protein 17.4 g, SaturatedFat 4.8 g, Sodium 902 mg, Sugar 4.1 g