Yorkshire Meat Pies
|Frozen mixed vegetables||10 Ounce (1 Package)|
|Red wine||1⁄4 Cup (4 tbs)|
|Tomato paste||1 Teaspoon|
|Ground chuck||1 Pound|
|Yorkshire topping||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Onion||2 Tablespoon, finely chopped|
|Beef stock/Canned beef bouillon||2 Cup (32 tbs)|
Preheat the oven to 400Â° F 10 minutes before the meat pies are ready to be baked.
Butter 6 individual casseroles or shirred egg dishes.
Thaw and drain the frozen vegetables.
Saute the ground chuck in a heavy skillet over medium heat until it is well browned.
Melt the butter in a heavy saucepan.
Add the onion and saute over medium heat until soft.
Add the beef.
Stir in the flour and cook until it disappears.
Add the Beef Stock, wine, and tomato paste.
Simmer, partially covered, for 1 hour or until the mixture is very moist but most of the liquid has reduced.
Add salt and pepper to taste.
Increase the heat to medium, add the thawed and drained mixed vegetables, and heat briefly.
Place in the prepared casseroles.
Bake at 400Â° F for 5 minutes.
Remove from the oven.
Beat the Yorkshire Topping briefly and pour over the meat mixture.
Return the casseroles to the oven and bake at 400Â° F for 25 to 35 minutes or until the Yorkshire Topping is puffy and golden.
Garnish with parsley.