Beef Potpies With Yorkshire Pudding Crusts Recipe

Name: Beef Potpies With Yorkshire Pudding Crusts Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 x inch pcs cooked rare roast beef (about 2 pounds) a 10-oz package frzn peas thawed; 1 lb boiling potatoes (about 4), cooked and cut into 1/2-inch pcs; 1 x onion sliced thin; 1 Tbsp. unsalted butter plus 2 Tbsp. unsalted butter, melted (or possibly 2 Tbsp. roast beef drippings, heated); 1 x garlic clove chopped; 1 Tbsp. Worcestershire sauce; 1 1/2 tsp bottled horseradish; 1/4 c. heavy cream; 2 lrg Large eggs; 1/2 tsp salt; 1 c. all-purpose flour; 1 c. lowfat milk; 1 lrg egg white at room temperature

Servings: persons

1/2 x inch pcs cooked rare roast beef (about 2 pounds) a 10-oz package frzn peas thawed
1 lb boiling potatoes (about 4), cooked and cut into 1/2-inch pcs
1 x onion sliced thin
1 Tbsp. unsalted butter plus 2 Tbsp. unsalted butter, melted (or possibly 2 Tbsp. roast beef drippings, heated)
1 x garlic clove chopped
1 Tbsp. Worcestershire sauce
1 1/2 tsp bottled horseradish
1/4 c. heavy cream
2 lrg Large eggs
1/2 tsp salt
1 c. all-purpose flour
1 c. lowfat milk
1 lrg egg white at room temperature

1
In a large bowl combine the roast beef, the peas, and the potatoes.
2
In a skillet cook the onion in the 1 Tbsp.
3
unmelted butter over moderately
4
low heat, stirring occasionally, till it is softened, add in the garlic, and cook the mix for 3 min.
5
Stir in the Worcestershire sauce, the horseradish, and the cream and cook the mix, stirring till it is thickened.
6
Add in the sauce to the roast beef mix, season the mix with salt and pepper, and combine it well.
7
Divide the mix among the six 1 1/2 c. gratin dishes.
8
Pour the melted butter around the edges of the gratin dishes and heat the potpies in the middle of a preheated 450A degrees F., oven for 2 min.
9
Pour
10
1/3 c. of the Yorkshire pudding batter around the edge of each gratin dish and bake the potpies for 15 min (don't open the oven door).
11
Reduce the heat to 400A degrees F. and bake the potpies for 10 to 15 min more, or possibly till the pudding is puffed and browned.
12
Make the Yorkshire pudding batter:In a blender blend the Large eggs, the salt, the flour, and the lowfat milk for 30 seconds and refrigeratethe mix, covered, for 30 min.
13
In a small bowl beat the egg white till it forms soft peaks and fold it into the mix.

608

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 x inch pcs cooked rare roast beef (about 2 pounds) a 10-oz package frzn peas thawed, 1 lb boiling potatoes (about 4), cooked and cut into 1/2-inch pcs, 1 x onion sliced thin, 1 Tbsp. unsalted butter plus 2 Tbsp. unsalted butter, melted (or possibly 2 Tbsp. roast beef drippings, heated), and more.

Yes, Beef Potpies With Yorkshire Pudding Crusts Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!