Stuffed Yorkshire pudding pies

Ingredients

• 4, about 10 cm in diameter eachshop-bought Yorkshire puddings
• 480 ml (2 cups)leftover savoury mince
• 360 ml (1½ cups)leftover mashed potatoes
• 2–3 tablespoons (30–45 ml)grated cheese, for topping

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C.

2. 2

   Fill the puddings

   Spoon the leftover mince into the Yorkshire puddings. With puddings of this size, about 120 ml (½ cup) of mince fits in each one.

3. 3

   Add the topping

   Cover each pudding with a thick layer of mashed potato, piling it generously. Press a sprinkling of grated cheese onto the potato.

4. 4

   Arrange on a tray

   Place the filled Yorkshire puddings on a baking tray.

5. 5

   Bake until golden

   Bake at 200°C for about 20 minutes, until the cheese is melted and golden and the pies are heated through.

6. 6

   Serve the pies

   Serve hot with a fresh green salad, and add leftover gravy if you like.

What are Yorkshire pudding pies?

Yorkshire pudding is a traditional British batter pudding often served alongside a roast. Here, ready-made puddings become individual bases for a pie-style filling of savoury mince and mashed potato.

The combination works because the mince brings a rich, savoury centre, while potato and cheese form a hearty topping. Using leftovers also keeps the preparation simple.

Nutrition and macros by portion

The nutrition label shows one serving as written: 793 calories, 60g protein, 50g carbs, 39g fat.

The Yorkshire puddings and mashed potatoes provide most of the carbohydrates, while the mince contributes much of the protein and fat. Cheese adds further fat and protein; a fresh green salad alongside is a simple way to add vegetables to the plate.

Build a sturdy filling

Yorkshire puddings: Spoon the mince into the centre without forcing it right to the edges, so the pudding can still hold its shape.

Leftovers: Use mince and mash that are ready to eat. If the mince is especially wet, avoid adding excess liquid to the puddings.

Make the potato topping

Pile it on: A generous, fairly thick layer of mashed potato gives each pie its distinctive top and helps keep the mince in place.

Add the cheese: Press the grated cheese lightly onto the mash so it stays put as the pies go into the oven.

Check for doneness

Colour: The cheese should be melted and golden when the pies are ready.

Heat: The recipe uses leftovers, but they still need to be heated through. If the tops brown before the centres are hot, keep baking and check again shortly.

Timing and serving

Oven time: Allow about 20 minutes at 200°C, after assembling the pies. The recipe takes 25 minutes in total.

On the plate: Serve them hot with a fresh green salad. Leftover gravy is an optional extra for spooning over the pies.

Recipe notes & tips

• Set the puddings on the baking tray before filling them to make them easier to move.
• Use a spoon to divide the mince evenly between the four puddings.
• Pile the mash thickly, but keep it balanced on top of each pudding.
• Press the cheese gently into the potato so it does not fall off.
• Check that the centres are hot before serving, especially if the leftovers were chilled.

Variations

• Use another cheese: Try a different grated cheese you have to hand for a change in flavour.
• Add leftover vegetables: Fold cooked vegetables into the mince before filling the puddings.
• Serve with gravy: Warm leftover gravy and spoon it over the pies at the table.
• Change the topping: Use a thinner layer of mash if you prefer more mince in each bite.

Common mistakes to avoid

• Overfilling the puddings: Leave enough room for the potato topping so the filling stays contained.
• Using too much gravy: Excess liquid can make the pudding base soggy; serve gravy on the side instead.
• Skimping on the mash: Add a thick layer so each pie has a proper potato topping.
• Expecting the cheese to brown immediately: Give the pies about 20 minutes and check for melted, golden cheese.
• Serving before the centre is hot: Check the filling is heated through before bringing the pies to the table.

How to store

Refrigerate leftover pies in a covered container and eat within 2 days. Reheat in an oven until hot all the way through; the Yorkshire pudding may soften after storage.

Frequently asked questions