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From Gourmet magazine, February 1990. Reminiscent of Scottish/English steak pies. Sometimes I add sliced carrots.
- 5 cups cooked rare roast beef, cut into 1/2-inch pieces (about 2 pounds)
- 1 (10 ounce) package frozen peas, thawed
- 1 lb boiling potato, cooked and cut into 1/2-inch pieces (about 4)
- 1 onion, sliced thin
- 1 tablespoon unsalted butter
- 1 garlic clove, minced
- 1 tablespoon Worcestershire sauce
- 1 1⁄2 teaspoons bottled horseradish
- 1⁄4 cup heavy cream
- 2 tablespoons unsalted butter, melted or 2 tablespoons roast beef drippings, heated
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
- 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.