5 c 1/2 inch pieces cooked rare
-roast beef; (about 2
-pounds)
A 10-ounce package frozen
-peas; thawed
1 lb Boiling potatoes; (about 4),
-cooked
; and cut into
; 1/2-inch pieces
1 Onion; sliced thin
1 tb Unsalted butter; plus 2
-tablespoons
; unsalted butter,
; melted (or 2
; tablespoons roast
; beef drippings,
; heated)
1 Garlic clove; minced
1 tb Worcestershire sauce
1 1/2 ts Bottled horseradish
1/4 c Heavy cream
———————FOR THE YORKSHIRE PUDDING BA———————
2 lg Eggs
1/2 ts Salt
1 c All-purpose flour
1 c Milk
1 lg Egg white at room
-temperature
In a large bowl combine the roast beef, the peas, and the potatoes.
In a skillet cook the onion in the 1 tablespoon unmelted butter over
moderately low heat, stirring occasionally, until it is softened, add
the garlic, and cook the mixture for 3 minutes. Stir in the
Worcestershire sauce, the horseradish, and the cream and cook the
mixture, stirring until it is thickened. Add the sauce to the roast
beef mixture, season the mixture with salt and pepper, and combine it
well. Divide the mixture among the six 1 1/2 cup gratin dishes.
Pour the melted butter around the edges of the gratin dishes and heat
the potpies in the middle of a preheated 450°F., oven for 2
minutes. Pour 1/3 cup of the Yorkshire pudding batter around the edge
of each gratin dish and bake the potpies for 15 minutes (do not open
the oven door). Reduce the heat to 400°F. and bake the potpies
for 10 to 15 minutes more, or until the pudding is puffed and browned.
Make the Yorkshire pudding batter:
In a blender blend the eggs, the salt, the flour, and the milk for 30
seconds and chill the mixture, covered, for 30 minutes. In a small
bowl beat the egg white until it forms soft peaks and fold it into
the mixture.
Serves 6.
Yields
1 servings