Beef Potpies With Yorkshire Pudding Crusts Recipes

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ROAST BEEF AND YORKSHIRE PUDDING



Roast Beef and Yorkshire Pudding image

This recipe came from an English friend who married an American serviceman. Her family serves it every Sunday (a British tradition).

Provided by Jan Laskey

Categories     100+ Everyday Cooking Recipes

Time 2h

Yield 4

Number Of Ingredients 8

2 pounds rump roast
garlic powder to taste
salt to taste
freshly ground pepper, to taste
¼ teaspoon salt
1 cup all-purpose flour
2 eggs, beaten
1 cup milk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Wash roast and sprinkle with garlic powder, salt and pepper. Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch any bone or fat.
  • Bake on a wire rack inside of a large roasting pan in the preheated oven for 90 minutes, or to desired doneness. For medium-rare, the meat thermometer should read 135 degrees F (57 degrees C). Remove roast from pan, reserving drippings.
  • In a small mixing bowl, beat the two eggs until frothy. In another small bowl, mix the salt and flour. Stir the beaten eggs into the flour. Stirring constantly, gradually pour in the milk.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Pour the reserved pan drippings into a medium muffin tin. Place in the preheated oven for 3 minutes. Remove from heat and pour the egg, flour and milk mixture into the hot drippings. Return muffin tin to the oven and bake for 20 minutes, or until fluffy and golden brown.

Nutrition Facts : Calories 663.1 calories, Carbohydrate 26.9 g, Cholesterol 236.2 mg, Fat 36.4 g, Fiber 0.8 g, Protein 53.1 g, SaturatedFat 14.5 g, Sodium 317.1 mg, Sugar 3.1 g

GROUND BEEF YORKSHIRE



Ground Beef Yorkshire image

This dish features ground beef and Yorkshire pudding in a comfort food one-dish casserole.

Provided by JillSev

Categories     Main Dish Recipes     Casserole Recipes

Time 1h25m

Yield 6

Number Of Ingredients 15

1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
3 eggs, beaten
1 ½ cups milk
¼ cup melted butter
1 tablespoon dried parsley
1 pound extra lean ground beef
¼ cup finely chopped onion
¼ cup diced celery
¼ cup chopped carrot
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon Worcestershire sauce
1 tablespoon steak sauce (such as A.1.™)

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
  • Whisk together the flour, baking powder, and the 1 teaspoon salt. In a separate bowl, whisk together the eggs, milk, and butter. Pour the egg mixture over the flour mixture; beat until well blended. Stir in parsley; set aside.
  • Heat a large skillet over medium-high heat and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
  • Combine the drained meat mixture with the celery, carrot, the 1/2 teaspoon salt, pepper, Worcestershire sauce, and steak sauce. Spread meat mixture evenly into the prepared baking dish. Pour the batter over the meat.
  • Bake in the preheated oven until the pudding has risen tall and is golden, about 45 minutes. Serve immediately.

Nutrition Facts : Calories 345.7 calories, Carbohydrate 21.6 g, Cholesterol 152.8 mg, Fat 19.2 g, Fiber 1 g, Protein 21 g, SaturatedFat 9.4 g, Sodium 887.3 mg, Sugar 4 g

BEEF POT PIES WITH YORKSHIRE PUDDING CRUSTS



Beef Pot Pies With Yorkshire Pudding Crusts image

From Gourmet magazine, February 1990. Reminiscent of Scottish/English steak pies. Sometimes I add sliced carrots.

Provided by swissms

Categories     Savory Pies

Time 50m

Yield 6 potpies, 6 serving(s)

Number Of Ingredients 15

5 cups cooked rare roast beef, cut into 1/2-inch pieces (about 2 pounds)
1 (10 ounce) package frozen peas, thawed
1 lb boiling potato, cooked and cut into 1/2-inch pieces (about 4)
1 onion, sliced thin
1 tablespoon unsalted butter
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 1/2 teaspoons bottled horseradish
1/4 cup heavy cream
2 tablespoons unsalted butter, melted or 2 tablespoons roast beef drippings, heated
2 large eggs
1/2 teaspoon salt
1 cup all-purpose flour
1 cup milk
1 large egg white, at room temperature

Steps:

  • In a large bowl combine the roast beef, the peas, and the potatoes.
  • In a skillet cook the onion in the 1 tablespoon butter over moderately low heat, stirring occasionally, until it is softened.
  • Add the garlic, and cook the mixture for 3 minutes.
  • Stir in the Worcestershire sauce, horseradish, and cream and cook, stirring until thickened.
  • Add the sauce to the roast beef mixture, season with salt and pepper, and combine well.
  • Divide the mixture among the six 1 1/2 cup gratin dishes.
  • Pour the melted butter around the edges of the gratin dishes and heat the potpies in the middle of a preheated 450°F, oven for 2 minutes.
  • Pour 1/3 cup of the Yorkshire pudding batter around the edge of each gratin dish and bake the potpies for 15 minutes (do not open the oven door).
  • Reduce the heat to 400°F and bake the potpies for 10 to 15 minutes more, or until the pudding is puffed and browned.
  • Make the Yorkshire pudding batter.
  • In a blender blend the eggs, salt, flour, and milk for 30 seconds and chill, covered, for 30 minutes.
  • In a small bowl beat the egg white until it forms soft peaks and fold it into the mixture.

BEEF POTPIES WITH YORKSHIRE PUDDING CRUSTS



Beef Potpies with Yorkshire Pudding Crusts image

Categories     Blender     Beef     Potato     Bake     Casserole/Gratin     Horseradish     Pea     Winter     Gourmet

Yield Serves 6

Number Of Ingredients 15

5 cups 1/2-inch pieces cooked rare roast beef (about 2 pounds)
a 10-ounce package frozen peas, thawed
1 pound boiling potatoes (about 4), cooked and cut into 1/2-inch pieces
1 onion, sliced thin
1 tablespoon unsalted butter, plus 2 tablespoons unsalted butter, melted (or 2 tablespoons roast beef drippings, heated)
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 1/2 teaspoons bottled horseradish
1/4 cup heavy cream
For the Yorkshire pudding batter
2 large eggs
1/2 teaspoon salt
1 cup all-purpose flour
1 cup milk
1 large egg white at room temperature

Steps:

  • In a large bowl combine the roast beef, the peas, and the potatoes. In a skillet cook the onion in the 1 tablespoon unmelted butter over moderately low heat, stirring occasionally, until it is softened, add the garlic, and cook the mixture for 3 minutes. Stir in the Worcestershire sauce, the horseradish, and the cream and cook the mixture, stirring until it is thickened. Add the sauce to the roast beef mixture, season the mixture with salt and pepper, and combine it well. Divide the mixture among the six 1 1/2 cup gratin dishes.
  • Pour the melted butter around the edges of the gratin dishes and heat the potpies in the middle of a preheated 450°F., oven for 2 minutes. Pour 1/3 cup of the Yorkshire pudding batter around the edge of each gratin dish and bake the potpies for 15 minutes (do not open the oven door). Reduce the heat to 400°F. and bake the potpies for 10 to 15 minutes more, or until the pudding is puffed and browned.
  • Make the Yorkshire pudding batter
  • In a blender blend the eggs, the salt, the flour, and the milk for 30 seconds and chill the mixture, covered, for 30 minutes. In a small bowl beat the egg white until it forms soft peaks and fold it into the mixture.

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  • In a large bowl combine the roast beef, the peas, and the potatoes. In a skillet cook the onion in the 1 Tbsp. unmelted butter over moderately
  • low heat, stirring occasionally, till it is softened, add in the garlic, and cook the mix for 3 min. Stir in the Worcestershire sauce, the horseradish, and the cream and cook the mix, stirring till it is thickened. Add in the sauce to the roast beef mix, season the mix with salt and pepper, and combine it well. Divide the mix among the six 1 1/2 c. gratin dishes.
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