Yorkshire Pie Recipe

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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
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES:4 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min.
MAKES: 4 servings


  • 3/4 pound ground beef
  • 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

Nutritional Facts

1 each: 421 calories, 16g fat (8g saturated fat), 170mg cholesterol, 1052mg sodium, 41g carbohydrate (9g sugars, 3g fiber), 27g protein.


  1. 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.
Originally published as Yorkshire Pie in Taste of Home Ground Beef Cookbook 1999, p274

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