Corned Beef Pot Pie

This recipe was given to me by Barbara Andrews from Machias, New York in August 2004.  It is a Pennsylvania Dutch recipe that her mother, Florence Davidson, used to make, and is one of Barb's husband's favorite recipes.  This pot pie has no crust, but has 1-inch square pie dough dumplings on top.  Barb says she likes to mash the potatoes when she eats this dish.  It is one of her favorite recipes too.  Barb says that you want the pie crust dumpling dough to be tough so it won't fall apart in cooking.  Don't be afraid to handle the dough - a definite no no for making flaky, tender pie crusts.

12-oz. can corned beef
2 1/2 quarts water
8 cups potatoes, diced
1 teaspoon salt

Pie Dough for Dumplings:
2 cups flour
3/4 cup Crisco all-vegetable shortening
1/2 teaspoon salt
5 tablespoons water

Place corned beef in a 4-quart saucepan.  Use a fork to break up corned beef.  Add water and bring to a boil over medium heat.  Boil for 30 minutes.  Add the diced potatoes and salt.  Boil for 30 minutes.

Meanwhile, make the dumplings.  In a medium-size bowl, combine the flour, Crisco, and salt with a fork.  Stir in the water.  Use your hands to form dough into a ball.  Roll out dough on a floured cutting board and cut into 1-inch squares.  Add squares of dough to top of corned beef mixture.  Cook for another 30 minutes or until dough is done.  Potatoes will be mushy at this point.  Taste before serving and add additional salt if needed.

This recipe makes 4 generous servings.