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Yorkshire Pie

Yorkshire Pie
My dad is from Yorkshire and we frequently enjoy British fare. After trying a similar meat pie while visiting relatives back home, I searched for a recipe I could make myself.—Jill Atkins, Edmonton, Alberta
4 ServingsPrep: 25 min. Bake: 30 min.

Ingredients

  • 3/4 pound ground beef
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    With Johnsonville Italian Sausage.

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  • 1 small onion, thinly sliced
  • 1/2 cup canned mixed vegetables, drained
  • 1 can (10-1/4 ounces) beef gravy, divided
  • 1 tablespoon butter
  • 1 cup milk
  • 2 eggs
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup water
  • 1 tablespoon Worcestershire sauce

Directions

  • In a skillet, cook beef and onion over medium heat until meat is no
  • longer pink; drain. Add vegetables and 1/4 cup of gravy; set aside.
  • Place butter in a 10-in. pie plate and place in a 425° oven
  • until melted. In a bowl, beat milk and eggs. Add flour, salt and
  • pepper; mix until smooth. Pour into prepared pie plate. Spoon meat
  • mixture to within 1 in. of edge. Bake for 30-35 minutes or until
  • edges are puffed and a knife inserted near the center comes out
  • clean. Meanwhile, in a saucepan, heat water, Worcestershire sauce
  • and remaining gravy. Serve with the pie. Yield: 4 servings.
© Taste of Home 2013

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Yorkshire Pie (continued)

Nutrition Facts: 1 serving (1 each) equals 421 calories, 16 g fat (8 g saturated fat), 170 mg cholesterol, 1,052 mg sodium, 41 g carbohydrate, 3 g fiber, 27 g protein.
© Taste of Home 2013