Beef Pot Pies With Yorkshire Pudding Crusts Recipes

Steps:

• Melt the butter with the olive oil in a heavy pot. Sear the meat over medium-high heat in batches until brown, 4 to 5 minutes; remove to a plate.
• Add the carrots, celery and shallots and saute until the vegetables start to wilt, about 5 minutes. Reduce the heat to medium low, add the mustard, garlic and 1 tablespoon of the flour and saute for 1 minute. Add the mushrooms and cook for 2 minutes. Pour in the wine, beef broth and 1 cup water. Add salt and pepper to taste and stir. Bring to a boil. Return the browned meat to the pot and reduce the heat to low. Add the bay leaves and thyme sprigs, then cover and simmer for 30 to 45 minutes.
• After 45 minutes, mix the remaining 2 tablespoons flour with a little water and pour into the stew. Cook and thicken for 10 more minutes. Remove from the heat and set aside to cool completely.
• Preheat the oven to 425 degrees F.
• On a lightly floured work surface, roll out the puff pastry sheets one by one to get rid of the creases. Set a 6- to 8-inch ovensafe skillet upside down on a pastry sheet and cut a circle around it, making it 1/2 inch larger than the dish. Repeat with the remaining 5 skillets using all of the pastry sheets; discard the scraps.
• Put the 6 skillets onto 2 baking sheets and fill the skillets with the cooled beef mixture. Sprinkle over some chopped bacon and 1/2 teaspoon chopped parsley on each.
• Top each skillet with a pastry circle, pressing along the edges to seal. Mix together the egg and 1 tablespoon water in a small bowl to make an egg wash. Brush each pastry lid with the egg wash. Bake until the pastry is puffed and golden brown, 20 to 25 minutes.

Steps:

• In a saucepan over medium heat, brown the pieces of meat on all sides. Pour in some water to almost cover. Bring to a boil and reduce heat. Simmer until meat is tender and falls apart easily; about 2 to 3 hours. Transfer meat to a large mixing bowl. Shred the meat slightly and add salt and pepper to taste.
• In another 2 quart saucepan over medium heat, pour in beef broth and add carrots and potatoes. Cook until almost tender; about 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
• When the carrots and potatoes are done, transfer to the large mixing bowl with the beef; leaving the liquid in the pan. Combine the peas with the carrots, potatoes and beef.
• Dissolve the cornstarch with the 1/3 cup of water. Pour into the saucepan of beef broth, stirring constantly. Bring to a simmer and reduce heat; cook for 5 minutes.
• Line a 9 inch pie plate with one of the pie crust following the package directions. Place the beef mixture into the pie crust. Pour the gravy over the top of the mixture, then cover with the other pie crust. Bake in a preheated oven until the crust is golden brown; about 25 minutes. Let cool for 5 minutes before serving.

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Wash roast and sprinkle with garlic powder, salt and pepper. Insert a meat thermometer into the thickest part of the roast, making sure it doesn't touch any bone or fat.
• Bake on a wire rack inside of a large roasting pan in the preheated oven for 90 minutes, or to desired doneness. For medium-rare, the meat thermometer should read 135 degrees F (57 degrees C). Remove roast from pan, reserving drippings.
• In a small mixing bowl, beat the two eggs until frothy. In another small bowl, mix the salt and flour. Stir the beaten eggs into the flour. Stirring constantly, gradually pour in the milk.
• Preheat oven to 400 degrees F (200 degrees C).
• Pour the reserved pan drippings into a medium muffin tin. Place in the preheated oven for 3 minutes. Remove from heat and pour the egg, flour and milk mixture into the hot drippings. Return muffin tin to the oven and bake for 20 minutes, or until fluffy and golden brown.

Steps:

• In a large skillet, cook beef and onion until beef is browned; drain.
• Add vegetables and 1/4 cup gravy.
• Stir water and Worcestershire sauce into remaining gravy; set aside.
• In a 10-inch pie plate, place butter and put into a 425°F oven.
• In a small bowl combine milk and eggs, add flour salt and pepper; beat until smooth.
• When butter is melted remove from the oven add the egg mixture into the hot dish.
• Spoon meat mixture evenly over bottom, keeping 1 inch from the edge.
• Return to oven and bake for 25-30 minutes or until browned and puffed.
• Heat gravy and pass with the pie.

Steps:

• 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.

Steps:

• In a large bowl combine the roast beef, the peas, and the potatoes. In a skillet cook the onion in the 1 tablespoon unmelted 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, the horseradish, and the cream and cook the mixture, stirring until it is thickened. Add the sauce to the roast beef mixture, season the mixture with salt and pepper, and combine it 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, the salt, the flour, and the milk for 30 seconds and chill the mixture, covered, for 30 minutes. In a small bowl beat the egg white until it forms soft peaks and fold it into the mixture.