Beef Pot Pies With Yorkshire Pudding Crusts

Submitted by swissms

"From Gourmet magazine, February 1990. Reminiscent of Scottish/English steak pies. Sometimes I add sliced carrots."

 

• Ready In: 50mins
• Ingredients: 15
• Yields: 6 potpies
• Serves: 6

ingredients

• 1182.95 ml cooked rare roast beef, cut into 1/2-inch pieces (about 2 pounds)
• 283.49 g package frozen peas, thawed
• 453.59 g boiling potato, cooked and cut into 1/2-inch pieces (about 4)
• 1 onion, sliced thin
• 14.79 ml unsalted butter
• 1 garlic clove, minced
• 14.79 ml Worcestershire sauce
• 7.39 ml bottled horseradish
• 59.14 ml heavy cream
• 29.58 ml unsalted butter, melted or 29.58 ml roast beef drippings, heated

• For the Yorkshire pudding batter

• 2 large eggs
• 2.46 ml salt
• 236.59 ml all-purpose flour
• 236.59 ml milk
• 1 large egg white, at room temperature

directions

1. In a large bowl combine the roast beef, the peas, and the potatoes.
2. In a skillet cook the onion in the 1 tablespoon butter over moderately low heat, stirring occasionally, until it is softened.
3. Add the garlic, and cook the mixture for 3 minutes.
4. Stir in the Worcestershire sauce, horseradish, and cream and cook, stirring until thickened.
5. Add the sauce to the roast beef mixture, season with salt and pepper, and combine well.
6. Divide the mixture among the six 1 1/2 cup gratin dishes.
7. 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.
8. 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).
9. Reduce the heat to 400°F and bake the potpies for 10 to 15 minutes more, or until the pudding is puffed and browned.
10. Make the Yorkshire pudding batter.
11. In a blender blend the eggs, salt, flour, and milk for 30 seconds and chill, covered, for 30 minutes.
12. In a small bowl beat the egg white until it forms soft peaks and fold it into the mixture.