Tag Archives: British

Yorkshire Pudding

Recipe,

3 eggs
1½ cup / 355 ml milk, at room temperature
¾ tsp salt
1½ c / 200 g flour
3 Tbsp beef drippings, butter, or the fat of your choice

  • Mix eggs, milk and salt
  • Slowly add flour, mixing until smooth
  • Rest batter at least 30 minutes
  • Add 1 tsp. of fat to each well in a muffin pan and bake at 450F for 5 minutes, until fat is melted
  • Quickly fill each well 1/3 full of batter and bake 20 minutes without opening the oven

Source: The Hobbit Cookbook

Shepherd’s Pie

Recipe, ,

Filling:

1 Tbsp. butter
1/2 onion, finely chopped
1 carrot, finely chopped
1 lb. ground beef
2 Tbsp. flour
1 Tbsp. ketchup
2 Tbsp. heavy cream
3/8 cup chicken broth
3/8 cup beer
1 Tbsp. soy sauce
1 tsp. thyme, minced
1/2 cup frozen peas

  • Saute onion and carrot in butter until onions are caramelized and tender, about 8 min.
  • Add beef, season with salt and pepper, and cook until browned, about 6 min.
  • Add flour and tomato paste, and cook until paste starts to darken, about 1 min.
  • Add cream and cook about 1 min.
  • Add broth, beer, soy sauce and thyme. Simmer until thickened but still saucy, about 5 min.
  • Remove from heat, add peas, season with salt and pepper, and add to casserole dish.

Topping:

1 lb. potatoes
1 Tbsp. butter
3 Tbsp. heavy cream

  • Cut potatoes and boil until tender. Drain and mash with butter and cream.
  • Spread potatoes over filling, smooth top and then make ridges with a fork.
  • Bake at 375F (190C) for 15 min., until bubbling.
  • Broil (high) for 3-5 min., until golden brown.
  • Remove from oven and cool for 10 min. before serving.