Best 5 Beef Yorkshire Pie Recipes

EASY STEAK PIE

Steps:

• To make the filling, heat the oven to 160C/140C fan/gas 3. Heat half the oil in a large casserole dish, brown the meat really well in batches, then set aside. Add the onions adding a drizzle more oil, then cook on a low heat for 5 mins until coloured.
• Scatter over the flour, stirring until the flour turns brown. Tip the meat and any juices back into the pan along with the ketchup and give it all a good stir. Pour over the stock, season, and bring to a simmer then cover with a lid and put in the oven for about 2 hrs, until the meat is tender. The filling can be made up to three days ahead and chilled or frozen for up to three months.
• To make the pie, heat the oven to 220C/200C fan/gas 7. Tip the filling into a 24-26cm rimmed pie dish and brush the rim of the dish with some yolk. Unravel the pastry, drape over the dish and use a knife to trim and press the edges against the side of the dish. Re-roll your trimmings to make a decoration if you like. Brush the pie heavily with egg yolk. Make a few little slits in the centre of the pie and bake for 40 mins until golden. Leave to stand for a few minutes before serving.

BEEF YORKSHIRE PIE

Steps:

• You will need 2 skillets for this dish; one should be a 10" skillet that is oven safe.
• Preheat the oven to 400.
• In one skillet, cook the beef, onions, salt, pepper, coriander, cumin and garlic until the beef is browned; drain.
• Put the 10" oven safe skillet into the oven until the pan is hot.
• Meanwhile, in a bowl, mix the flour with the salt.
• Set aside.
• In another bowl, mix the eggs and milk, and add to the flour mixture, beating until smooth.
• Pour half the batter into the hot skillet.
• Top with the meat mixture, then the rest of the batter.
• Return to the oven and bake for 40 minutes.

GROUND BEEF YORKSHIRE

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.

YORKSHIRE PIE

Steps:

• In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add vegetables and 1/4 cup of gravy; set aside. Place butter in a 10-in. pie plate and place in a 425° oven until melted. In a bowl, beat milk and eggs. Add flour, salt and pepper; mix until smooth. Pour into prepared pie plate. Spoon meat mixture to within 1 in. of edge. Bake for 30-35 minutes or until edges are puffed and a knife inserted in the center comes out clean. Meanwhile, in a saucepan, heat water, Worcestershire sauce and remaining gravy. Serve with the pie.

BEEF POT PIES WITH YORKSHIRE PUDDING CRUSTS

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.