Stuffed yorkshire pudding 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. Pub style food that you can easily make at home for a crowd.
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.
Its very 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 pub food style dinner, this recipe serves six people and if you are serving more than six, this recipe doubles very easily. It makes kick ass leftovers too, but I wouldn’t store the shepherds pie in the yorkshire pudding or the yorkshire will get soggy.
This shepards pie stuffed yorkshire pudding 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 haven’t 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. And 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 the stuffed yorkshire pudding. Next time, I will be throwing 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 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. 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 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.
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!
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?
Useful tools for making this stuffed yorkshire pudding:
- muffin tins for the yorkshire – you must have a muffin tin to make yorkshire and these muffin tins are kick ass. Stainless steel so no chemicals or non-stick coating.
- personal size cast iron dishes – love love these. We use them for this dish, mac and cheese, personal lasagna, any type of baked pasta.
- blend tec or vitamix blender – these are the cream of the crop blenders. I have a blend tec, Debbie has a vitamix. Both are amazing and you will never regret having one!
- 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!
Yorkshire Pudding Stuffed with Guinness Shepard's Pie
Stuffed Yorkshire Pudding 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.
FOR THE MASHED POTATOES
- 3 large potatoes
- 1 tsp salt
- 4 tbsp butter
- 2 - 4 tbsp milk or cream
- 1 tsp salt
FOR THE FILLING
- 650 g lean ground beef
- 1 tsp salt
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 2 stalks celery , diced
- 2 large carrots , diced
- 1 large onion , diced
- 4 cloves garlic , minced
- 1 cup peas
- 1 bottle Guinness beer
- 2 tbsp beef bullion (we like "better than bullion")
- 1 cup water
- 1 tbsp corn starch
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 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.
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.