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Yorkshire Meat Pies's picture
  Frozen mixed vegetables 10 Ounce (1 Package)
  Red wine 1⁄4 Cup (4 tbs)
  Tomato paste 1 Teaspoon
  Ground chuck 1 Pound
  Butter 2 Tablespoon
  Yorkshire topping 1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)
  Parsley 1 Teaspoon
  Onion 2 Tablespoon, finely chopped
  Flour 2 Tablespoon
  Beef stock/Canned beef bouillon 2 Cup (32 tbs)
  Salt To Taste
  Pepper To Taste

Preheat the oven to 400° 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 400° 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 400° F for 25 to 35 minutes or until the Yorkshire Topping is puffy and golden.
Garnish with parsley.

Recipe Summary

Main Dish

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