YumYum Divas YumYum Recipes: BEEF POTPIES WITH YORKSHIRE PUDDING CRUSTS, contributed by TwinLakesChef

Recipe Title: BEEF POTPIES WITH YORKSHIRE PUDDING CRUSTS

Contributed by: TwinLakesChef

Additional Credits for Recipe
Gourmet
February 1990
Gastronomie sans Argent: Potpies and Savory Shortcakes

List of Ingredients
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

Preparation

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.

Number of Servings: 6

Cookbook Category
Beef
Casserole
Vegetables

General Cooking/Prep Method
Bake

Extra Features of Recipe
Difficulty Level-Moderate

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