Thursday, December 4, 2014

Giant Yorkshire Dinner

This is a fantastic meal to make whenever you have leftover pot roast with gravy, onions, potatoes and carrots!!!  Easy, delicious and economical.  (I used the recipe from my Slow Cooker Roast Beef post for the original pot roast meal)
1 cup cooked beef, shredded or cubed
1/2 cup cooked diced potato
1/2 cup cooked diced carrot
1 cooked diced onion
1/2 cup water
1 1/2 cups leftover beef gravy, divided
4 tsp Worcestershire sauce
1 1/2 tsp onion powder
3/4 tsp garlic powder
2 tbsp. butter (or margarine)
1 cup milk
2 eggs
1 cup flour
1/4 tsp salt
1/8 tsp black pepper
  • Combine meat, vegetables, water, 1/4 cup gravy, Worcestershire sauce, 1 tsp onion powder and 1/4 tsp garlic powder.  Set aside.
  • Put butter in a deep dish 10" pie plate and place in a cold oven.  Turn heat to 425F.
  • Puree milk, eggs, flour, salt and pepper in a blender container at high speed for 45 seconds, or until thoroughly combined.
  • Remove pie plate from the oven and pour the batter in the plate.  Spoon meat and vegetables into the centre of the pie plate.
  • Place casserole in the oven for 30 minutes being careful not to open the oven door at that time as it will cause the Yorkshire to drop like a souffle!
  • While casserole is baking, heat remaining 1 cup gravy with remaining 1/2 tsp onion powder and 1/2 tsp garlic powder until hot.
  • Serve casserole topped with gravy and ENJOY!

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