Shepherd's Pie Yorkies
Oversized yorkshire pudding stuffed with shepherd's pie filling and topped with whipped potatoes
Ingredients
Shepherd's Pie Filling
- 1 Tbsp flour heaping tablespoon
- 1 Tbsp butter heaping tablespoon
- 1 ½ cups beef broth
- 1 tsp Worcestershire sauce
- 1 Tbsp ketchup
- 1 ½ cups chopped cooked roast beef or deli meat or cooked ground beef
- 1 cup frozen peas and carrots rinsed well with hot water
- pinch of salt amount of salt depends on sodium in beef broth
- fresh cracked black pepper
Yorkshire Pudding
- 4 large eggs
- ¾ cup whole milk
- 1 Tbsp whole milk
- 2 tsp water if using 2% milk, dilute with only 1 tsp water and use milk for remaining liquid measurement. If using 1%, no need to dilute.
- 1 cup all purpose flour
- 2 tsp all purpose flour
- pinch of salt
- 6 tsp meat drippings, lard or shortening
Whipped Potato Topping
- 3 cups mashed potatoes about 5-6 medium boiled potatoes
- ½ cup milk, or enough to make potatoes very soft
- 1 Tbsp horseradish
- pinch of salt
Instructions
Yorkshire Pudding
- Whisk together eggs, milk, water, flour and salt. Refrigerate until 30 minutes before cooking.
- While batter is returning to room temperature, preheat oven to 450°. Place 1 tsp fat in each of 6 oversized muffin tins or ramekins. If using regular muffin sized tins, place ½ tsp in each.
- Heat pan in oven until oil is hot and smoking, about 10 minutes. Give batter a quick whisk and pour evenly into tins. Bake for 22-24 minutes if making larger sized or 17-18 minutes for smaller, until puffed up and browned.
- While cooling, poke a few holes in the bottom with a fork to help deflate and create a cavity for stuffing.
- Reduce heat to 350°.
Shepherd's Pie Filling
- While yorkshires are baking, melt butter and combine with flour in pot over medium heat until frothy and golden. Add beef broth and stir until thickened and bubbling.
- Reduce heat to medium-low and add chopped beef, Worcestershire and ketchup. Taste and season with salt and pepper, keeping sodium content of broth in mind for amount of salt required.
- Rinse frozen peas and carrots under very hot water until no ice remains and veggies are starting to defrost. Add to beef mixture and allow to simmer.
Whipped Potato Topping
- Boil potatoes until fork tender. Drain well. Add most of milk and beat with a hand mixer until creamy and fluffy. Add more milk if required for best consistency. Beat in horseradish and salt.
Assemble Shepherd's Pie Yorkies
- Remove baked yorkies and place in baking dish without overcrowding. Spoon generous amount of beef mixture into each one.
- Spoon potato mixture into a large freezer bag and snip a small corner from the bottom. Squeeze mixture on top of stuffed yorkies in a circular pattern starting from the outside edge. Or spoon mixture over top evenly.
- Bake for 20-25 minutes at 350° until top is starting to brown and filling is hot.
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