“When the fridge is almost empty and you need a hearty, stick-to-your-ribs dinner on the table with virtually zero prep time.”

Directions and Instructions

1. Preheat your oven to 400°F (200°C). To make cleanup easier, set a 9-inch glass pie dish on a baking sheet to catch any drips.
2. In a large pot, place the peeled and chopped potatoes, covering them with cold water by about an inch. If you’d like, add a small pinch of salt. Bring the pot to a boil over medium-high heat, then reduce to a gentle boil and cook until the potatoes are tender and can be easily pierced with a fork, about 12-15 minutes.
3. While the potatoes are cooking, open the cans of corned beef and leave the meat chilled. Cold corned beef is easier to crumble, so use a fork to break it into small chunks in a bowl, making it ready for layering in the pie.
4. Once the potatoes are tender, drain them in a colander, allowing steam to escape so they don’t become watery. Return the hot potatoes back to the warm pot.
5. Pour in 1 cup of milk, and then mash the potatoes with a potato masher until they are fairly smooth but still sturdy enough to hold shape in the pie. If the mixture seems a bit too stiff, add 1–2 tablespoons of milk, a little at a time, until you reach a thick, spreadable consistency.
6. Taste your mash and decide if it needs a small pinch of salt, keeping in mind that the corned beef will add a lot of flavor.
7. Spoon about half of the mashed potatoes into the prepared pie dish, spreading them into an even layer and pressing gently up the sides to create a simple crust.
8. Evenly scatter all of the crumbled corned beef over the mashed potato layer, breaking up any larger clumps as you go.
9. Top with the remaining mashed potatoes, spreading gently from the center outward to cover the corned beef completely. Use the back of a spoon or fork to smooth the top, then create some texture by lightly dragging the fork across the surface.
10. Carefully place the pie dish (still on the baking sheet) into your preheated oven. Bake for 30–35 minutes, or until the top is lightly golden and the edges are beautifully browned and crisp.
11. If you’d like an extra crunch and color, you can move the pie to the top rack for the last 5 minutes of baking, but be sure to keep an eye on it!
12. Once baked, remove the pie from the oven and let it rest for about 10 minutes before cutting into it to serve.

Notes or Tips

For added flavor, consider layering in some shredded cheese between the potato and corned beef layers. Also, feel free to experiment with herbs like thyme or parsley for a fresh touch. This pie is incredibly forgiving and can easily adapt to what you have on hand!

Cooking Techniques

This recipe involves basic techniques like boiling, mashing, and baking, making it perfect for cooks of all levels. Boiling the potatoes until tender ensures a creamy mash, while baking brings out a satisfying texture contrast between the soft filling and crisp potato topping. Don’t be afraid to get creative with spices and seasonings to make it your own!