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."


6tablespoons butter or margarine
2pounds top sirloin, cut into 1/2-inch cubes
3/4cup Irish whiskey
2medium onions, chopped
3medium carrots, peeled and chopped
4medium garlic cloves, minced
10 dried bay leaves
1teaspoon pepper
1teaspoon 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


  1. Preheat the oven to 350F.
  2. 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.
  3. 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.
  4. Add the consomme mixture to the beef. Stir in the mushroom soup; mix well. Add the mushrooms and peas and stir gently to blend.
  5. 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.
  6. 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.