With St. Paddy’s day just around the corner, Debbie and I wanted to do our part to contribute to the Green and Irish recipes that have been flooding the internet. I have a feeling though, that our offering of Guinness Shepherd’s Pie Stuffed Yorkshire Pudding will become a regular occurrence in both our kitchens and very likely yours as well. It got a resounding 11 out of 10 from all who were lucky enough to come for dinner the other night.
This dish is meat and potatoes at is very best. Total comfort food. A filling of tender vegetables and spiced ground beef simmered with a hearty Guinness stuffed inside beautifully puffed Yorkshire pudding and topped off with a mountain of creamy mashed potatoes and a good handful of sharp cheese. Truth be told, its not a dish that’s easy on the waistline, but its so good that its worth it to indulge a little. The guys were literally making cooing noises while they were eating lol.
Debbie and I have not added beer to our shepherds pie before, but that was really the only thing we changed from our usual filling and it really added some good flavor. And you need the Guinness to make it Irish of course. If you don’t want to go all out with the Stuffed Yorkshire Pudding, this recipe is still amazing as a regular old Shepherds Pie.
We used a pretty basic recipe for these Stuffed Yorkshire Pudding. Next time I make this, I will be throwing in some cheese and herbs to the batter to just up the flavor even a little more. But I also know that if I do that, I will be eating a full one with butter on top straight out of the oven. And that’s before I even stuff them… I wouldn’t be able to resist. I already know this about myself.
Don’t be scared of making Yorkshire pudding. Its easy if you just follow these tips:
- Only put a little oil in each muffin tin. Less than a tsp
- Make sure the oil and muffin tin are nice and hot before you pour in the batter.
- Don’t over fill the muffin tins. Just fill them ¾ of the way full.
- Don’t open the oven door while the Yorkshire pudding are cooking. Make sure to wait until they are fully puffed up and nicely browned. Otherwise your puddings will fall and it will suck.
Holy do I ever want Stuffed Yorkshire Pudding right now! Since it IS St. Paddy’s day tomorrow, I think its a pretty damn good reason to make it again. Right?
- MASHED POTATOES
- 3 large potatoes
- 1 tsp salt
- 4 tbsp butter
- 2 - 4 tbsp milk or cream
- 1 tsp salt
- 650 g lean ground beef
- 1 tsp salt
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 2 stalks celery, diced
- 2 carrots, diced
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 cup peas
- 1 Guinness beer
- 2 tbsp beef bullion (we like "better than bullion")
- 1 cup water
- 1 tbsp corn starch
- 2 cups flour
- 2 cups milk
- 4 eggs
- 1 tsp salt
- ¼ cup oil
- 2 cups shredded cheese ( we used a mix of aged cheddar and gruyere)
- First make the mashed potatoes. Peel the potatoes and place them in a pot with 1 tsp salt. Cover with water and bring to a boil. Cook until the potatoes are fork tender. Drain them and put them back into the pot. Either rice them or mash them well and mix in the butter, milk and salt. Set aside.
- Next make the filling. Heat a large skillet on medium heat. Add the ground beef and break it up with a wooden spoon. Add the salt, onion and garlic powder and cook till the meat browns. Add the celery, carrots, onion and garlic. Cook for another couple mins and add the peas, Guinness, and beef bullion. Cook till the liquid reduces in half. Make a slurry with the cornstarch and a little of the filling liquid in a small bowl till it fully combines. Add it to the filling and stir well. Cook until the mixture starts to thicken and then turn off the heat and set aside.
- Make the Yorkshire pudding. Heat your oven to 400 degrees. Get out a muffin tin and divide the oil between the 12 holes. When the oven reaches 400 degrees, throw the muffin tin inside the oven. Meanwhile, make the batter. In a blender, add the flour, milk, eggs and salt. Blend well. When the oil in the muffin tins starts to smoke in the oven, pull it out and divide the batter between the 12 holes and place back in the oven. Cook for 20 mins or until puffed up and browned.
- Finally, put it all together. Cut a few yorkshire puddings in half and place them in small oven proof dishes. Spoon a bunch of the filling into and on top of the yorkshire pudding. Top with a good dollop of mashed potatoes and a handful of shredded cheese. Place back in the oven till the cheese is melted and the filling is bubbling.
- Serve right away.