This shepherd’s pie stuffed yorkshire pudding is pub style food that you can easily make at home for a crowd. It’s full of tender vegetables and spiced ground beef simmered in a hearty Guinness and topped off with a mountain of creamy mashed potatoes and a good handful of sharp cheese.
This recipe is meat and potatoes at it’s very best. Total comfort food!
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. However, I have a feeling that our offering of Guinness shepherd’s pie stuffed inside puffy 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. The guys were literally making cooing noises while they were eating lol.
Lefotvers Tip: It makes kick ass leftovers too, but store the shepherds pie and the yorkshire pudding separately or the yorkshire pudding will get soggy.
Its pretty easy to make a lot of these at once, so if you are having friends over for a game or casual dinner and you want to serve a casual dinner recipe that’s sort of like Irish pub food, this is a great option.
This recipe serves six people and if you are serving more than six, it doubles very easily. It just depends on how many muffin tins you have.
Tools You Need
- These muffin tins for the yorkshire – you must have a muffin tin to make yorkshire pudding and these muffin tins are kick ass. Stainless steel so no chemicals or non-stick coating.
- A blend tec or vitamix blender or large bowl and whisk to make the batter
- A large skillet or kick ass braiser to make the shepherd’s pie filling
- A medium sized pot to make the mashed potatoes
- A potato ricer – you don’t need one to make mashed potatoes, but if you want creamy, no lump mashed potatoes every time, you WANT one!
- A baking dish for the final step – these are the personal size cast iron dishes we used
What Is Yorkshire Pudding?
It’s is a common English side dish consisting of a baked pudding made from batter consisting of eggs, flour, and milk or water. Its baked in the oven and it puffs up big and turns golden brown.
It’s commonly eaten with roast beef and gravy, and we love it like that. But it is extra good when its stuffed with shepherd’s pie like in this recipe or stuffed with short ribs and truffle sauce!
How to Make Them
We used a pretty basic recipe. If you like you can throw in some cheese and herbs to the batter just to turn 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 intimidated! When you have made them once you will see what I mean, they are simple and awesome and when they come out all puffed up and golden, you will feel like a domestic goddess!
Here’s how its done:
- Heat your oven to 400 degrees. Get out a muffin tin and divide the oil between the 12 holes. You just need a scant teaspoon in each one.
- When the oven reaches 400 degrees, throw the muffin tin inside the oven.
- While the oven is heating up, make the batter. In a blender or large bowl, add the flour, milk, eggs and salt. Blend well. (you can do this with a whisk too, but mix really well)
- Let the batter sit for at least 20 mins if you can.
- When the oil in the muffin tin is really hot (about 15-20 mins), 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.
Tips for Making Perfect Yorkshire Puddings
- 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. Heat your oven to temperature with the muffin tin in the oven.
- Don’t over fill the muffin tins. Just fill them ¾ of the way full.
- Don’t open the oven door while they are cooking. Make sure to wait until they are fully puffed up and nicely browned. Otherwise your puddings will fall and it will suck.
- If you have the time, let the batter sit for 20 mins or even up to overnight.
Now all you need is the filling…
Shepherd’s Pie Ingredients
First of all, we make our shepherd’s pie with beef. It is traditionally made with lamb, but we like beef better for the flavor and also the cost. This shepherd’s pie recipe is pretty traditional otherwise, except for the Guinness beer we used, but its pretty damn good with the beer!
Here is what else goes in the shepherd’s pie filling recipe:
- ground beef (as mentioned)
- a Guinness beer
- beef bullion – or you can use beef broth too. We like to use the organic Better than Bullion brand.
- a little corn starch
So ya, pretty traditional and no crazy ingredients 🙂 Read on below to see how to make the filling…
How to 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 with no lumps. Add it to the filling and stir well.
- Cook until the mixture starts to thicken and then turn off the heat and set aside
Just a couple tips:
- Make sure you reduce the liquid enough because you don’t want really runny shepherd’s pie. The cornstarch will help but it won’t be enough if there is too much liquid.
- Be careful when salting the mixture in the pan. Start off with the amount in the recipe and don’t add more until the very end. The beef bullion will add salt and when you reduce it, it will increase the salty flavor.
Stuffing the Yorkshire Pudding with the Shepherd’s Pie
Here’s how you put it all together.
- Turn your oven back on to 400 degrees
- Cut an X in the top of each yorkshire pudding and place them in small oven proof dishes or on a tray. Spoon a bunch of the filling into each one.
- Top with a 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.
If you are like us and you love butter, add a little slab of butter to the top of each one when they come out of the oven. You are already eating comfort food, so whats a few extra calories between friends? Nothin…
Ways to Serve this Recipe
Like we have talked about in this post, or do regular sized ones, or do mini ones as a 1 bite appetizer. They would be a total hit at any party, especially at a St Patricks day party.
These are perfect for your St Patrick’s day dinner or party, but they certainly are great any time of the year when your craving a little comfort food.
Other Recipes You Might Like
- Mini Yorkshire Pudding Stuffed with Short Ribs
- Green Apple Sangria – a St Patrick’s Day Cocktail
- Crack Nuts and Bolts – an addictive party snack for any occasion
- Chicken Pot Pie
If you’ve tried this yorkshire pudding stuffed with shepherd’s pie recipe then don’t forget to rate the recipe and let us know how it turned out in the comments below. We love hearing from you!
We love to see your creations! Tag @Cookswithcocktails if you post a picture of this recipe on INSTAGRAM
Yorkshire Pudding Stuffed with Guinness Shepard's Pie
FOR THE MASHED POTATOES
FOR THE FILLING
FOR THE YORKSHIRE PUDDING
- 2 cups flour
- 2 cups milk
- 4 large eggs
- 1 tsp salt
- 1/4 cup oil
- 2 cups shredded cheese ( we used a mix of aged cheddar and gruyere)
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. About 10 mins. 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.
MAKE THE FILLING
- While the potatoes are boiling, 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. You just need a scant teaspoon in each one. No need to use all the oil. When the oven reaches 400 degrees, throw the muffin tin inside the oven.
- While the oven is heating up, make the batter. In a blender, add the flour, milk, eggs and salt. Blend well. (you can do this with a whisk too, but mix really well) When the oil in the muffin tins is really hot (about 15-20 mins), 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.
STUFF THE YORKSHIRE
- Finally, put it all together. Cut a slit in each yorkshire pudding and place them in small oven proof dishes or on a tray. Spoon a bunch of the filling into and on top of each 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.