Preheat oven to 400 degrees
Step 1: Chop up an onion and cook over medium heat with 2 tablespoons of oil until translucent. Pretty easy so far, right? We are still together on this one.
Step 2: Add the drained peas and the corned beef to the pan and mix.
Step 3: Cut your dough mixture in half. This pie has a top and a bottom half. So, try to make them even. Roll out each half as flat as you possibly can.
Step 4: Place the bottom part of the dough in the pie pan and fill with meat mixture. Press down. You can see that she has left some of the dough to roll over the edges of the pan. You will need this to close up the pie mixture.
Step 5: Roll out last half of dough mixture and cover pie. Pinch the edges to seal the pie all the way around.
Step 6: Cut off the excess edges of the pie. Punch fork holes all around the center of the pie to allow steam to release. This is important. Press down with your fork around the rim to close up the two halves of the dough and then press down with your finger for decoration. This will give you that pie crust look.
Cook 35 to 40 minutes to brown the bottom of the pan. Keep an eye on the color of your crust.