A delightful twist on the classic Yorkshire beef pie, this recipe combines rich flavors with a fluffy, golden crust.
Preheat your oven to 425°F.
Ensure the oven is fully preheated for even cooking.
In a skillet, cook the ground beef and chopped onion over medium heat until the beef is browned. Drain any excess fat.
Stir frequently to prevent sticking and ensure even cooking.
Add the diced carrot, Worcestershire sauce, and prepared gravy to the skillet. Stir well and let it simmer for 5 minutes.
Simmering allows the flavors to meld together beautifully.
Place the butter in a 10-inch pie dish and put it in the oven until melted.
Keep an eye on the butter to prevent it from browning.
In a mixing bowl, whisk together the milk, eggs, flour, salt, and pepper until smooth.
Whisk vigorously to avoid lumps in the batter.
Pour the batter into the hot pie dish with the melted butter.
The hot butter helps create a crispy crust.
Spoon the beef mixture evenly over the batter, keeping it about 1 inch from the edges.
Leaving space at the edges allows the batter to puff up nicely.
Bake in the oven for 25-30 minutes or until the crust is golden and puffed.
Avoid opening the oven door to maintain consistent heat.
Serve warm with additional gravy on the side.
Garnish with fresh parsley for a pop of color.
