Hometown Recipes for the Holidays/2007

Irish Beef Potpies
Servings Preparation Time Cooking Time Temperature Notes Calories Trans Fat Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
8 to 12


INGREDIENTS:
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, chopped 4 medium garlic cloves, minced
10 dried bay leaves 1 teaspoon pepper 1 tespoon garlic powder
one 10-ounce can beef consomme one 10-ounce can cream of mushroom soup one 13-ounce can whole mushrooms, drained
one 15-ounce can green peas, drained 4 frozen pie shells (not deep-dish), thawed butter-flavored nonstick cooking spray



1 Preheat the oven to 350 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, stirring frequently, until the onions are translucent, about 4 minutes. 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.
5 Spoon the beef mixture into 2 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-flavored nonstick cooking spray.
6 Line the oven rack with foil. bake for 1 hour and 20 minutes, or until the crusts are golden.

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