Leftover Roast Beef Yorkshire Pudding Pot Pie

Leftover Roast Beef Yorkshire Pie in a casserole dish.

4.72 from 42 votes

Leftover Roast Beef Yorkshire Pudding Pot Pie

Imagine a giant Yorkshire pudding baked with tender beef, veggies, potatoes and gravy - that's what this 1-dish dinner is all about, and it's ready to eat in about 40 minutes!

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American, European

Keyword: air fryer beef empanadas, gravy, leftover roast beef, roast beef, yorkshire pudding

Servings: servings

Calories: 563kcal

Author: Chef Jenn

Equipment

9x9 baking dish

Ingredients

2 tablespoons cooking oil
1 cup milk
2 eggs
1 cup all purpose flour
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 cups leftover roast beef trimmed and cubed
1 cup leftover boiled potatoes cubed
1 cup leftover veggies carrots, peas, turnips - whatever you have
1 1/2 cups beef gravy divided

Instructions

Preheat your oven to 425-F.
Whisk the milk, flour, eggs, salt, and pepper in a large bowl until it is lump-free. Set aside.
Combine the leftover roast beef, diced potatoes, veggies, and 1 cup of the leftover roast beef gravy in a large bowl until well-mixed.
When the oven has reached 425-F, add the cooking oil to a 9x9-inch baking dish and set the baking dish on a baking sheet with raised sides. Heat the oil in the baking dish in the oven for about 10 minutes or until very hot but not smoking.
Carefully remove the baking dish from the oven and pour the batter into the baking dish.
Spoon the leftover roast beef and gravy mixture into the center of the batter. The beef will displace the batter - that's OK.
Bake the Yorkshire pudding pie at 425-F for about 30 minutes or until the Yorkshire pudding is puffed and golden brown around the edges and the filling in the center is bubbling and hot.
Heat the remaining gravy and serve it over top of the finished pie. Enjoy!

Notes

Chef Jenn's Tips

If you don't want to mix the batter by hand, you can add the milk, eggs, flour, salt, and pepper to a blender and pulse it until it is well mixed.
If your gravy needs a bit of help in the flavor department, add a splash of Worcestershire sauce, a pinch of garlic powder, onion powder, or a teaspoon or two of red wine to the gravy.
You can also use a packet of gravy - you'll need enough for about 1 1/2 cups of gravy.
If you don't have leftover veggies, you can use mixed frozen veggies. You'll need about 2 cups. Thaw them first in the microwave.
Bake your Yorkshire pudding pie on a baking sheet in case it spills over a bit. It will make a smoky mess in your oven if it spills without a baking sheet to catch the oil.

Nutrition