A hearty meal bringing together tender corned beef and creamy mashed potatoes within a flaky pie crust, embodying comfort and satisfaction.
Ingredients
Scale:
2 cups cooked corned beef, shredded or diced
2 cups mashed potatoes
1 cup shredded cheddar cheese (optional)
2 cups all-purpose flour
1 teaspoon salt
1 cup unsalted butter, chilled and diced
6 to 8 tablespoons ice water
Instructions
In a large bowl, combine the flour and salt thoroughly. Cut in the butter until the mixture resembles coarse crumbs. Stir in enough ice water until the dough comes together. Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
In a large mixing bowl, combine the shredded corned beef, mashed potatoes, and half of the cheese. Mix until well combined.
Preheat your oven to 375°F (190°C).
On a floured surface, roll out one disc of dough to fit a 9-inch pie plate. Place the rolled dough in the pie plate, pressing it gently into the corners.
Spoon the corned beef and potato filling into the crust, spreading it evenly. Top with the remaining cheese, if desired.
Roll out the second disc of dough and place it over the filling. Seal the edges by crimping. Cut a few slits in the top crust to allow steam to escape.
Bake for 45-50 minutes, or until the crust is golden brown and the filling is hot. Cover edges with foil if they brown too quickly.
Allow the pie to cool for 10-15 minutes before slicing and serving.
