Country Corned Beef Pie
Servings: 4
1 Corned Beef Hash (15-ounce) can
2 cups frozen mixed vegetables
1 (10 3/4-ounce) can cream of celery soup
1 teaspoon dill weed
2 tablespoons grated parmesan cheese
1/4 teaspoon coarsely ground black pepper
1 (4.5-ounce) package refrigerated biscuit dough
Heat oven to 425°F. Spread hash evenly in 9-inch pie plate. In bowl, combine vegetables, soup, and dill weed. Spoon over hash. Cover. Bake 35 to 45 minutes or until thoroughly heated. Meanwhile, in small bowl, combine cheese and pepper. Cut each biscuit in half to make 2 half circles. Coat dough with cheese mixture. Arrange in circle on outside edge of hot pie filling. Sprinkle any remaining cheese mixture over pie. Bake 7 to 10 minutes longer or until biscuits are deep golden brown.
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