Irish Beef Pot Pies Recipe

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
One 10-ounce can beef consommé
One 10-ounce can cream of mushroom soup
One13-ounce can whole mushrooms, drained
One 15-ounce can green peas, drained
4 frozen pie shells, thawed (not deep-dish)
Butter-flavor nonstick cooking spray

1. Preheat the oven to 350 degrees F.
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 consommé and cook over medium heat until reduced slightly, about 10 minutes. Remove and discard the bay leaves.
4. Add the consommé 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 ½ -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.

Serves 8 to 12.

Tips From Our Test Kitchen: The potpies may be served in shallow bowls, if desired.