Best 3 Beef Pot Pies With Yorkshire Pudding Crusts Recipes
Indulge in a culinary journey with our delectable Beef Pot Pies topped with Yorkshire Pudding Crusts. These individual pies are a harmonious blend of savory beef filling, encased in a golden-brown, crispy Yorkshire pudding crust. Each bite offers a delightful symphony of flavors and textures, from the tender beef and hearty vegetables to the airy and fluffy pudding. This article features two variations of this classic dish: a traditional beef pot pie filling and a vegetarian version packed with an array of colorful vegetables. Both recipes promise a comforting and satisfying meal, perfect for a cozy dinner party or a special occasion. Embark on this culinary adventure and create these delightful pies that will tantalize your taste buds and leave you craving for more.
Here are our top 3 tried and tested recipes!
BEEF POTPIES WITH YORKSHIRE PUDDING CRUSTS
Categories Blender Beef Potato Bake Casserole/Gratin Horseradish Pea Winter Gourmet
Yield Serves 6
Number Of Ingredients 15
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.
OLD ENGLAND TRADITIONAL ROAST BEEF AND YORKSHIRE PUDDING
Possibly the most famous of all English dishes, traditionally served for the "big" family meal of the week, Sunday Lunch. First a little about the Yorkshire Pudding. Different areas of England cook, serve and eat this in totally different ways. No single way is 'right' nor 'wrong'. It depends upon your family tradition and where you live. Originally the Yorkshire Pudding was eaten on its own as a first course with thick gravy. This was to fill your stomach with the cheap Yorkshire Pudding so that you would not eat so much of the more expensive meat in the next course. Now Yorkshire Puddings tend to be lighter and crispier and they are served and eaten with the meat course, with lashings of beef gravy with them! How to serve the roast beef: Some families carve the meat in the kitchen and bring it to the table on pre-warmed plates. Others carve the meat at the table so every one can see, that is how my Dad used to do it! Roast Beef is best served with roast potatoes, and a selection of freshly steamed seasonal vegetables, such as carrots, cabbage and broccoli. Have a gravy boat brimming full of gravy for diners to help themselves to. For special occasions consider making the gravy with a glass or two of wine! I have posted this recipe for 8 to 10 people; I always feel it's worth cooking more than you need, as you can have cold roast beef sandwiches for tea and of course make cottage pie the next day! The Yorkshire pudding listed below is already posted on Zaar - Recipe #203349, but I have added it here again, so you can cook them with the beef, following only one recipe for ease. My Mum's Yorkshire pudding recipe is simple, as long as all the ratio of measurements are equal, you can increase or decrease the amount of puddings you make!
Provided by French Tart
Categories One Dish Meal
Time 3h45m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Combined method for cooking the Roast Beef and the Yorkshire Pudding:.
- Preheat the oven to 220C/425F/Gas 7.
- Put the joint of beef into a shallow baking tray or tin.
- Season the meat to taste with a little salt and black pepper, and English mustard powder if using.
- Melt half of the beef dripping and pour over the meat and seasoning.
- Roast in the preheated oven for 30 minutes and then reduce the heat to 190C/375F/Gas 5 for a further 1 1/2 hours. This will give you rare roast beef in the middle.
- When cooked, put the meat in a warm place to rest for 20-30 minutes before carving and serving, and then turn up the heat to 240C,475F or gas mark 9.
- Pour the remainder of the beef dripping into a cake baking tray (The type of baking tray used to make small cakes / muffins). Put the tray, with a little bit of dripping in each of the depressions in the tray, into the oven for 3 minutes or until you see the dripping smoke.
- Remove from the oven and pour 2 tablespoons of the Yorkshire Pudding batter (see below for batter recipe) into each cake depression and bake for 15 to 20 minutes, or until well puffed up and golden brown. DO NOT Open the door for the first 10 minutes!
- Meanwhile carve and portion the beef on to hot plates, and make a gravy using the juices left in the roasting. As soon as the Yorkshire pudding is ready, serve, with mustard and horseradish sauce, roast potatoes and seasonal vegetables.
- To make the Yorkshire Pudding Mixture (Batter):.
- Sift the flour into a large bowl.
- and add the beaten eggs into the centre of the heap of flour.
- Mix the water and the milk together in a jug. Pour the mixture slowly onto the flour and egg. As you start to pour the water/milk slowly beat the mixture together with a whisk. Add the salt and continue to beat. The puddings will be lighter if the batter includes a little air.
- Once all the ingredients have been beaten together leave to stand, covered by a cloth, for 40 minutes or so.
- Now you are at 'step 8' in the main cooking method. Your oven should be very hot and your tray for the puddings very hot.
- Tip: The bigger the joint, the better the meat, and it should always be cooked on the bone. The meat should have a good covering of fat, be dark red in colour (which shows it has been hung properly), and have a good marbling of fat throughout.
- Sprinkling some English mustard powder over the top of the meat gives a great crust and a fabulous taste.
Nutrition Facts : Calories 1476.4, Fat 104.3, SaturatedFat 41.3, Cholesterol 517.7, Sodium 389.8, Carbohydrate 12.9, Fiber 0.4, Sugar 0.3, Protein 113.8
BEEF POT PIES WITH YORKSHIRE PUDDING CRUSTS
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
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.
Tips:
- Use a good quality beef broth. This will make a big difference in the flavor of the pot pie.
- Brown the beef well before adding it to the pot pie filling. This will help to develop the flavor.
- Don't overcook the vegetables. You want them to be tender but still have a little bit of crunch.
- Make sure the pot pie filling is thick enough. It should be thick enough to hold its shape when you spoon it into the ramekins.
- Don't overfill the ramekins. Leave about 1/2 inch of space at the top so that the Yorkshire pudding batter has room to rise.
- Bake the pot pies until the Yorkshire pudding is golden brown and the filling is bubbling.
Conclusion:
Beef pot pies with Yorkshire pudding crusts are a delicious and hearty meal that is perfect for a cold winter day. They are also relatively easy to make, and they can be tailored to your own taste preferences. If you are looking for a new recipe to try, I highly recommend giving this one a try.
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