Mother Gahagan's Canned Corned Beef Hash Pie

1 . Stage

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 . Stage

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 . Stage

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

4 . Stage

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 . Stage

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

6 . Stage

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

7 . Stage

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