Mother Gahagan’s Canned Corned Beef Hash Pie

Updated on February 8, 2022

Pie Filling:

Biscuit Topping:

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.

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.

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

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.

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

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

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

I Made It

Nutrition Facts (per serving)

384Calories15g Fat44g Carbs17g Protein

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Nutrition FactsServings Per Recipe8Calories384% Daily Value *Total Fat15g20%Saturated Fat5g24%Cholesterol37mg12%Sodium902mg39%Total Carbohydrate44g16%Dietary Fiber4g15%Total Sugars4gProtein17gVitamin C19mg93%Calcium143mg11%Iron3mg18%Potassium640mg14%

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