Yorkshire Pudding Stuffed with Guinness Shepherd’s Pie

March 16, 2017

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You ever have those “oh my god, worlds are colliding” moments? I definitely experienced one when I saw a recipe for Yorkshire Pudding Stuffed with Guinness Shepherd’s Pie. I think I literally said “shut up”, in my outside voice and everything!

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I mean I love Yorkshire Pudding and I love Shepherd’s Pie but the thought of putting them together has somehow eluded me. Well I couldn’t wait to give it whirl and boy oh boy was I glad I did. It certainly did not disappoint.

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I was inspired by the folks at Cooks with Cocktails, but being very set in my ways, I already had strong opinions about making both the pudding as well as the Shepherd’s Pie. So I did take their concept and then applied it to my own time tested recipes. My Shepherd’s Pie is an adaptation of Chef Gordon Ramsay’s version. (Please don’t tell him I changed one of his recipes – I must admit I am a bit scared of the Chef…). And I don’t remember where I originally found this Yorkshire Pudding recipe. The marriage of the two was just amazing.

IMG_6119 Let me tell you I was over the moon with this dish. Not only did I get to experience the golden puffed goodness of the Yorkshire Puddings but I also got to savor that rich Guinness spiked Shepherds Pie topped high with lashings of creamy mashed potatoes and gooey melted Irish Cheddar. Comfort food at its finest!

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With out a doubt, this is the dish to serve at your St. Patrick’s Day dinner. And it is so easy because everything can be prepped ahead of time, which gets you out of the kitchen and on to celebrating! You can make the Shepherd’s Pie filling and mashed potatoes earlier in the day or even the day before. The Yorkshire Pudding batter should be made and refrigerated for at least and hour before cooking, but can be made up to 24 hours ahead. After your guests have arrived, preheat the greased yorkshire pudding tins, make the puddings, stuff them with the pre-made Guinness filling and top them with the potato and cheddar. Then just pop them back into the oven until the filling is bubbling and the cheese has melted and there you have it. Dinner is served. Folks will surely swoon!

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Yorkshire Pudding Stuffed with Guinness Shepherd's Pie

  • Servings: 6 - 8
  • Difficulty: easy
  • Print

recipe inspired by: Cooks with Cocktails

Ingredients: 

For the Mashed Potatoes:

  • 3 -4 large potatoes
  • 1 teaspoon salt
  • 4 Tablespoons butter
  • 2 -4 Tablespoons cream
  • salt & pepper to taste

For the Shepherd’s Pie Filling:

  • 2 Tablespoons olive oil
  • Sea salt and freshly ground black pepper
  • 1 1/4 pound (500g) minced lean lamb-or ground beef
  • 1 large onion, finely grated
  • 1 large carrot, finely grated
  • 2 cloves garlic
  • 2 Tablespoons Worcestershire Sauce
  • 1 Tablespoon tomato puree
  • Handful of thyme sprigs, leaves picked
  • 1 sprig of Rosemary, needles chopped
  • 1 small can of le sueur very young small early peas
  • 1 cup + 1 Tablespoon (250ml) Guinness
  • 1 1/4 Cup (300ml) chicken stock

For the Yorkshire Puddings:

  • 4 eggs
  • 1 1/2 cups milk
  • 1/2 teaspoon coarse salt
  • 1 1/4 cup flour

Grated Irish Cheddar & chives for sprinkling over top

Directions:

Make the mashed potatoes. Peel the potatoes and place them in a pot of water salted with 1 teaspoon of salt. Bring to a boil and cook until the potatoes are fork tender. Drain the potatoes. Put the cooked potatoes through a ricer into the bowl of a stand mixer. Add in the butter milk and salt & pepper to taste. Mix until light and creamy.

Next make the Shepherd’s Pie Filling. Heat the oil in a large sauté pan until hot. Season the meat and fry in the oil over moderate to high heat for 2-3 minutes. If the meat has released a lot of grease, drain off at this point. Return pan to heat. Stir the onions and carrot into the meat and then grate the garlic in as well. Add the Worcestershire sauce, tomato puree, herbs and peas. Cook for 1-2 minutes stirring constantly. Pour in the Guinness and reduce until almost completely evaporated. Add the chicken stock, bring to the boil and simmer until the sauce has thickened. Remove from the heat and set aside.

Now make the Yorkshire Puddings. Heat the oven to 425°F. Place one teaspoon of oil ( I used bacon grease, but a vegetable oil is fine) in each of the wells of a yorkshire pudding or popover pan. Place the baking tin into the oven once it reaches temperature. In a blender combine the eggs, milk, salt and flour. Blend well. Once the oil in the baking tin is very hot, pour the Yorkshire Pudding batter into each well, filling it 1/2 way full. Place the baking tin back in the oven and bake for 20 minutes. I know you are going to want to open that oven door to check on the process of the puddings, but DON’T! You absolutely can not open that oven door until 20 minutes have passed! I’m serious!!! Check after 20 minutes, the puddings should be puffed up and brown. Let go for 5 more minutes if you would like it to be set a bit firmer. Remove to a wire rack to cool.

Assemble the puddings. Slice into the Yorkshire Puddings along the length, taking care not to cut all the way through. Place Puddings into oven proof dishes. Stuff with Shepherd’s Pie Filling and top with a good hearty dollop of mashed potatoes. I used a pastry bag to pipe the potatoes on because I was being fancy, but that is not necessary. Sprinkle each pudding with a handful of shredded Irish Cheddar Cheese. Place back in the oven until the cheese has melted and the filling is bubbling. Sprinkle with fresh cut chives. Serve immediately.

Enjoy!

Yorkshire Pudding Stuffed with Guinness Shepherd’s Pie brought to you by: Runcible Eats (www.leaandjay.com)

Links to Helpful Kitchen Tools & Ingredients for Yorkshire Pudding Stuffed with Guinness Shepherd’s Pie:

Kitchen Aid Artisan Stand Mixer

Oxo Good Grips Stainless Steel Potato Ricer

Scanpan Evolution Sunday Pan with Lid

Nordic Ware Grand Popover Pan – what I use for my Yorkshire Puddings

Oval Au Gratin Baking Dishes

 

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Beef & Guinness Pie

March 15, 2011

Beef and Guinness…need I say more. My idea of comfort food. This pie is not only so simple to make but also so incredibly delicious. The filling for this pie is cooked slowly for 1 1/2 hours to allow the flavour of the Guinness to thoroughly permeate it.You won’t believe the fantastic, mouth-watering aroma that will fill your house while you’re preparing it. You can even prepare the filling a day in advance should you desire. Make it on St. Patrick’s Day and watch your guests melt at the first bite! This is another Chef Gordon Ramsay recipe and it will not disappoint! The Chef recommended baking the Beef & Guinness in an 8″ pie dish. I have done this and it is not only very easy, but presents very well. However, I was feeling creative the other night and thought I’d try some variations, so I baked a couple servings in French soup bowls and covered them with a shortcrust pastry.

Beef & Guinness Pie in soup bowls

Not to be stopped there, I made smaller individual pies by lining the wells of a large popover pan with pastry dough, filling it with the Beef and Guinness and then cutting a bit more of the pastry for a lid.

Stand-alone Beef & Guinness Pie

Yummy Guinnessy Goodness inside!

Adorable huh? No matter how you package it, you just can’t go wrong with this recipe!

Beef & Guinness Pie

Recipe by Chef Gordon Ramsay

Ingredients:

1 1/2 lb. (750g) lean braising steak, eg. skirt of beef, beef chuck

4 Tablespoons all-purpose flour

Freshly ground salt and pepper

4 Tablespoons olive oil

1 Tablespoon tomato purée

16 oz. (500ml) Guinness

3/4 lb. (350g) shallots, peeled and chopped

a few sprigs of thyme

2 Bay leaves

2 garlic cloves, peeled and chopped

1 egg yolk mixed with 1 Tablespoon water

Pastry Dough-either shortcrust or puff pastry-enough for 8″ pie dish minimum

Directions:

Dice the beef into  1″ (2.5 cm) cubes. Place the flour in a medium-sized bowl and season well with salt and pepper. Roll the beef in the flour to coat.

Heat the oil in a large pan and fry the beef until golden brown in colour. Add the tomato purée and cook for 1 minute, stirring well. Then pour in the Guinness and add the shallot, thyme, bay leaves and garlic. Season with the salt and pepper. Cover and simmer for 1 1/2 hours. Remove the bay leaves.

Preheat oven to 390° F (200°C/Gas 6)

Transfer the meat to a 8″ (20 cm) pie dish-2″ (5-7 cm) deep

Roll out the pastry and cover the pie. Scrunch the pastry to the edge of the dish and trim around the edge, leaving 1-2 cm overhanging. Brush the top with the egg. *for the baking dish variations shown above, read below*

Transfer to a baking tray and place in the oven. Bake for 15-20 minutes and serve immediately.

Serves 4-6

*For French Soup Bowls or Individual Ramekins:

Place Beef & Guinness filling in baking dish of choice. Roll out pastry. Cut pastry lid 1-2″ larger than dish. Brush the underside of the lid with the egg wash. Fit to top of dish and scrunch the pastry to the edge. Brush the top of the pastry dough with the egg wash.

*For Popover Stand-alone Pies:

Lightly grease the individual wells of a large popover pan. Line each well with pastry dough making sure there are no holes in the pastry lining and that it is snug against the walls of the well. Work the pastry so that it comes up just over the edge of the well so that you can easily attach a lid. Cut your lids out to be slightly larger than the diameter of the popover well. Poke a couple of holes is the lid so that steam can escape during baking. Fill the pastry lined wells with the Beef & Guinness mixture. Brush the underside of the lid with the egg wash. Place lid on the top of the individual pie and crimp around the edges. Brush the top of each pie with the egg wash. Bake for 15 minutes or until golden brown. Let pies cool in pan for 5 minutes. Gently slide them out of the pan. Do not grab the top and pull or risk the top of the pie breaking off.


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