Irish Beef Pot Pies
- Yield 8 to 12 servings
"My father's side of the family is Irish. This recipe has been developed from the basic meat pie to a rich, delicious delicacy. The vegetables, spices, and Irish whiskey give it a distinctive flavor that fits in perfectly with a St. Patrick's Day menu."
- 6 tablespoons butter or margarine
- 2 pounds top sirloin, cut into 1/2-inch cubes
- 3/4 cup Irish whiskey
- 2 medium onions, chopped
- 3 medium carrots, peeled and chopped
- 4 medium garlic cloves, minced
- 10 dried bay leaves
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 (10-ounce) can beef consomme
- 1 (10-ounce) can cream of mushroom soup
- 1 (13-ounce) can whole mushrooms, drained
- 1 (15-ounce) can green peas, drained
- 4 frozen pie shells, thawed (not deep-dish)
- Butter-flavor nonstick cooking spray
- Preheat the oven to 350F.
- Melt the butter in a large skillet over medium-high heat. Add half of the beef and cook until browned, stirring frequently. Remove with a slotted spoon to a large bowl. Repeat with the remaining beef. Pour the whiskey over the beef, cover with plastic wrap and set aside.
- Add the onions, carrots, garlic, bay leaves, pepper, and garlic powder to the pan drippings. Reduce the heat to medium and cook until onions are translucent, about 4 minutes, stirring frequently. Add the consomme and cook over medium heat until reduced slightly, about 10 minutes. Remove and discard the bay leaves.
- Add the consomme mixture to the beef. Stir in the mushroom soup; mix well. Add the mushrooms and peas and stir gently to blend.
- Spoon the beef mixture into two pie shells, place a pie shell on top of each and pinch the edges. Make several 1/2 -inch slits in each top crust. Spray with butter-flavor nonstick cooking spray.
- Line the oven rack with foil. Bake for 1 hour and 20 minutes, or until the crusts are golden.
Recipe by Mary Lewis, Eatonton, Ga.