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

 


Shepherd’s Pie

March 11, 2011

What would St. Patrick’s Day be without some tasty Shepherd’s Pie? Somewhat lacking I’d wager. I’ve always considered this an Irish dish. However, some folks have recently questioned whether it didn’t originate in England. I looked around online to see if I could find a definitive answer and really couldn’t, though there seems to be plenty of debate. I certainly ate more than my share of Shepherd’s Pie in Ireland. You can find it everywhere, its a pub grub staple, so I’ve decided to include it. There are literally zillions of ways to make this dish. Chef Gordon Ramsay makes a fantastic Shepherd’s Pie, so I’ve used his recipe (which he claims is English-just ignore that) with some slight modifications. He uses lamb mince (ground lamb) in his dish. I chose to use ground beef, which is much more widely available in this neck of the woods, and my husband doesn’t really care for lamb. I guess that makes mine a Cottage Pie technically, since I think Shepherd’s Pie is made with lamb, whereas Cottage Pie is done with beef. The only other thing I changed is that I like peas in my Shepherd’s Pie. Chef Ramsay didn’t include any, but I threw some in. You will love this incarnation of the dish. The mince, or ground meat, is incredibly flavourful and the mashed potatoes on top give it a satisfying crunch followed with a lovely creamy finish. Fantastic!

Mmmmm! Shepherd’s Pie….

Shepherd’s Pie

Original recipe by Gordon Ramsay, modifications by me (don’t tell the Chef-I’m a bit scared of him!)

Serves 4-6

Ingredients:

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) red wine-or some might say “a healthy glug”

1 1/4 Cup (300ml) chicken stock

2 1/4 lbs.(1kg) potatoes, peeled and cut into chunks

3 1/2 Tablespoons (50g) butter

2 egg yolks

1/4 heavy cream-you could use milk if you are being virtuous

Parmesan cheese, for grating

olive oil

sea salt and freshly ground black pepper

Directions:

Preheat oven to 350° F (180° C/gas 4)

Watch Chef Ramsay prepare his Shepherd’s Pie and become inspired.

Easy right? Now you’re ready to go!

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 red wine and reduce until almost completely evaporated. Add the chicken stock, bring to the boil and simmer until the sauce has thickened.

Meanwhile, cook the potatoes in boiling, salted water until tender, about 15 minutes. Drain then return to the hot pan over low heat to dry out briefly. Pass them through a potato ricer or use a good old-fashioned potato masher/ stand mixer combo as I did. Beat in the butter, egg yolks and cream followed by about 1/4 cup grated Parmesan. Season with salt and pepper to taste.

Spoon the meat into the bottom of a large ovenproof dish. I used a 8 1/2″ by 8 1/2 ” square dish. Individual ramekins would likely work as well. Make sure the dish is deep enough to accommodate both a healthy layer or minced beef as well as the potato topping. Once you’ve place the meat into your dish or dishes of choice, using a large spoon, layer the mashed potato generously on top, starting from the outside and working your way into the middle. Grate some extra Parmesan over the top. Fluff up the mashed potato with a fork to make rough peaks. Bake in the oven for approximately 20 minutes, until bubbling and golden brown.

Enjoy!


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