1 can corned beef (Libby's)
1 onion
4 to 5 potatoes peeled
1 pie shell (top and bottom)
salt and pepper

Steam or boil peeled potatoes until soft. In large bowl roughly chop up potatoes and grate onion into them. Add crumbled corned beef and also salt and pepper to taste. Place pie shell on bottom of pie dish and mold. Then add the meat mixture. Top with upper pie shell and trim edges of crust. Make 2 to 3 slits in top of pie with a knife to vent.

Bake at 350°F for about 20 minutes or until golden brown crust.

Is great warm but better served cold. Refrigerate. Serve with garden salad.