Beef Pot Pies With Yorkshire Pudding Crusts

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• 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
• 2 large eggs
• 1/2 teaspoon salt
• 1 cup all-purpose flour
• 1 cup milk
• 1 large egg , at room temperature

Recipe

• 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 until it forms soft peaks and fold it into the mixture.