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Yorkshire Pudding Cottage Pies

Deliciously Cozy Yorkshire Pudding Cottage Pies Recipe

Enjoy the delightful combination of Yorkshire Pudding and savory cottage pie flavors in these Yorkshire Pudding Cottage Pies.
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Course: Main Dishes
Cuisine: British
Keyword: comfort food, Cottage Pies, family dinner, Freezer-Friendly, hearty meal, Yorkshire Pudding
Prep Time: 15 minutes
Cook Time: 30 minutes
Batter Resting Time: 30 minutes
Total Time: 45 minutes
Servings: 12 pies
Calories: 350kcal

Equipment

  • large skillet
  • Mixing bowl
  • 12-cup muffin tin

Ingredients

For the Filling

  • 1 lb Ground beef Savory base for filling
  • 1 medium Onion Chopped, adds sweetness
  • 2 medium Carrots Diced, for natural sweetness
  • 2 stalks Celery Diced, adds crisp texture
  • 2 cloves Garlic Minced, enhances flavor
  • 2 tablespoon Worcestershire sauce Umami richness
  • 1 tablespoon Tomato paste Depth of flavor
  • 1 teaspoon Dried thyme Aromatic herb
  • 1 teaspoon Salt Enhances taste
  • 1 teaspoon Ground black pepper Adds spice
  • 1 cup Beef broth Creates a sauce

For the Yorkshire Pudding Batter

  • 1 cup All-purpose flour Foundation for pudding
  • 1 cup Milk Liquid for tender batter
  • 3 large Eggs Helps pudding rise
  • ½ teaspoon Salt Enhances flavor
  • 3 tablespoon Butter Rich finish after baking

Instructions

Cooking the Filling

  • Brown the beef in a large skillet over medium heat for 5-7 minutes, breaking it up as it cooks.
  • Add chopped onion, diced carrots, and diced celery. Sauté for 5-7 minutes until tender.
  • Stir in minced garlic, Worcestershire sauce, tomato paste, thyme, salt, and black pepper; cook for 1 minute.
  • Pour in beef broth, stir, and let simmer for 5-10 minutes until thickened. Remove from heat.

Making the Batter

  • Whisk together flour, milk, eggs, and salt until smooth. Let batter rest for 30 minutes.
  • Preheat oven to 425°F (220°C) during the resting time.
  • Melt butter in a muffin tin in the preheated oven.
  • Pour the batter into the muffin cups, filling halfway, and spoon the meat filling over it.
  • Bake for 20-25 minutes until the Yorkshire puddings are puffed and golden.
  • Let cool for a minute before garnishing with fresh parsley.

Notes

These Yorkshire Pudding Cottage Pies are best served warm and can be frozen for later enjoyment.

Nutrition

Serving: 1pie | Calories: 350kcal | Carbohydrates: 30g | Protein: 20g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 80mg | Sodium: 600mg | Potassium: 500mg | Fiber: 3g | Sugar: 4g | Vitamin A: 2000IU | Vitamin C: 5mg | Calcium: 150mg | Iron: 3mg