Leftover Roast Beef Yorkshire Pudding Pot Pie
Imagine a giant Yorkshire pudding baked with tender beef, veggies, potatoes and gravy - that's what this 1-dish dinner is all about, and it's ready to eat in about 40 minutes!
Ingredients
- 2 tbspCooking Oil
- 1 cupMilk
- 2Eggs
- 1 cupAll Purpose Flour
- 0.5 tspSalt
- ⅛ tspGround Black Pepper
- 2 cupleftover roast beef ( and ), trimmed cubed
- 1 cupleftover boiled potatoes ( ), cubed
- 1 cupleftover veggies (carrots, peas, turnips - whatever you have)
- 1.5 cupbeef gravy ( ), divided
Instructions
- 1
Preheat your oven to 425-F.
- 2
Whisk the milk, flour, eggs, salt, and pepper in a large bowl until it is lump-free. Set aside.
- 3
Combine the leftover roast beef, diced potatoes, veggies, and 1 cup of the leftover roast beef gravy in a large bowl until well-mixed.
- 4
When the oven has reached 425-F, add the cooking oil to a 9x9-inch baking dish and set the baking dish on a baking sheet with raised sides. Heat the oil in the baking dish in the oven for about 10 minutes or until very hot but not smoking.
- 5
Carefully remove the baking dish from the oven and pour the batter into the baking dish.
- 6
Spoon the leftover roast beef and gravy mixture into the center of the batter. The beef will displace the batter - that's OK.
- 7
Bake the Yorkshire pudding pie at 425-F for about 30 minutes or until the Yorkshire pudding is puffed and golden brown around the edges and the filling in the center is bubbling and hot.
- 8
Heat the remaining gravy and serve it over top of the finished pie. Enjoy!