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4.38 from 8 votes

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.
Course Main Course
Cuisine Irish
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings 6 people
Calories 801kcal
Author Julie & Debbie

Ingredients

FOR THE MASHED POTATOES

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

TOPPING

  • 2 cups shredded cheese ( we used a mix of aged cheddar and gruyere)

Instructions

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. 

Nutrition

Serving: 2stuffed halves | Calories: 801kcal | Carbohydrates: 62g | Protein: 48g | Fat: 39g | Saturated Fat: 16g | Cholesterol: 256mg | Sodium: 2486mg | Potassium: 1293mg | Fiber: 6g | Sugar: 8g | Vitamin A: 5130IU | Vitamin C: 26.4mg | Calcium: 386mg | Iron: 9.4mg