Stuffed Yorkshire pudding pies are a super way to use up leftover savoury mince and mashed potatoes. Just spoon your mince into a Yorkshire pudding, cover it with a mound of mashed potatoes, and top it with grated cheese. And you have an instant Yorkshire pudding pie. So yummy!
Have you ever had leftover savoury mince and not had a clue about how best to serve it? Well, here's a great idea for you! Spoon it into Yorkshire puddings, top it with mashed potatoes and grated cheese and bake until golden. Serve it with a fresh green salad and you'll have a delicious family supper that is practically guaranteed to leave you with empty plates all round!
The Yorkshire pudding soaks up any excess gravy in the mince - because let's face it, that's what Yorkshire puddings do best. And the cheesy potato topping turns this whole meal into mini cottage pies. And everyone loves a cottage pie. Right? Well of course they do. Especially when it's stuffed into a Yorkshire pudding pie!
A great meal with leftovers
I've tried to keep this recipe as easy as possible - it is made with leftovers after all!
You can use store-bought frozen Yorkshire puddings as I've done. I used quite large 4-inch Yorkshire puddings. One was sufficient for my appetite - hubby managed to eat almost 2! You can use the smaller Yorkshire puddings if you prefer and serve each person two or even three each.
If you'd rather make your own, you can use this Yorkshire pudding recipe. You can make individual ones or you can make one large one - it's up to you. I think a large Yorkshire pudding stuffed with leftover beef mince and topped with mashed potatoes and cheese would make a lovely big family pie!
My advice would be to consider the size of your family. If you are only 2 people (as we are) then it's easy to make a few small individual ones. If you are a large family it may be easier to make one large one and share it.
And if you don't have any leftover mashed potatoes, it's a simple matter boil up a few potatoes and make a quick bowl of mash!
What you will need
This is a method more than anything so it's difficult to give exact quantities. You can adapt this recipe according to how many leftovers you have and how many people you are serving. I've put the quantities for 2 people (which is what I made) into the recipe card - increase to your own requirements.
- Yorkshire puddings - I like to use Auntie Bessie's large Yorkshire puddings because they are quite deep and hold a lot of mince. Much as I hate to admit it, I think store-bought Yorkshire puddings will hold up better in this recipe. They seem to be sturdier than homemade ones! On the other hand, I think homemade ones taste better 🙂 - you decide and let me know in the comments!
- savoury mince - this can be leftover from any ground beef dish that you've made - spaghetti bolognese, savoury mince, curried mince. It does need a little gravy for moisture, but it shouldn't be swimming in it.
- mashed potatoes - this is a great way to use up leftover mashed potatoes, but if you don't have any leftovers, don't let that put you off trying this recipe. Simply boil a few potatoes in a pan of salted water and mash them with butter and a drop of milk. The mash should be quite loose - not too firm or it won't spread nicely over the Yorkies!
- grated cheese - a little grated cheese sprinkled on top of the mash makes all the difference. It turns soft and gooey in the oven and adds an extra level of flavour to the dish.
**Get the exact ingredients I used for two people (I made 4 Yorkshire pudding pies) on the printable recipe card at the end of the post**
What to do
Spoon the leftover mince into a Yorkshire pudding. For the size of Yorkshire puddings I had, I managed to get about half a cupful of mince in.
Cover each one with a layer of mashed potato. Be generous and pile it on quite thickly. Then press a sprinkling of grated cheese onto the potato.
Arrange the assembled stuffed Yorkshire pudding pies on a baking tray.
Bake in a hot oven (200C / 400F) for about 20 minutes until the cheese is melted and golden and the pies are well heated through.
I like to serve these stuffed Yorkshire pudding pies with a green salad.
If you have any gravy leftover from a roast you could pour that over them too!
Hint: If you don't have leftover savoury mince, and you make a fresh batch of mince using one of my recipes in the FAQ below. Please let the mince cool before stuffing it into the Yorkshire puddings. This will ensure that the puddings stay crispy.
Because they are made with leftovers, these Yorkshire pudding pies are best eaten on the day you make them. I wouldn't recommend storing them for longer.
On the other hand, if you make them with freshly cooked mince you can store them for up to 3 days in the refrigerator. Reheat them on a baking tray in a hot oven until heated through. If you do store them, you may find that they are not as crispy as they are when freshly made.
I wouldn't recommend freezing this dish.
Yorkshire pudding is a traditional English side dish made from thin batter and roasted in the oven until puffed up and crispy. It is normally served covered in gravy alongside roast meat.
It was originally served covered in gravy as a starter to the main meal to take the edge off people's appetites so they didn't need a huge portion of meat.
You can use any leftover cooked mince that you have available. Why not make an extra large batch of one of these mince recipes so that you will be guaranteed to have some leftovers? The mince in any of these recipes would be suitable:
- easy homemade bolognese sauce
- air fryer baked potatoes with savoury mince topping
- spicy ground beef curry and rice
Save for later
If you would like to make these stuffed Yorkshire pudding pies why not save the recipe to one of your Pinterest boards so you can find it easily? Just click on the image below.
Alternatively, you can save the recipe by clicking on the floating heart icon on the right-hand side of the screen.
Here are some other easy meals with leftovers that you may like to try:
Stuffed Yorkshire pudding pies
(Click the stars to rate this recipe)
- 4 shop-bought Yorkshire puddings 4" diameter
- 2 cups leftover savoury mince
- 1½ cups leftover mashed potatoes
- 2 - 3 tablespoons grated cheese for topping
- Preheat the oven to 200°C / 400°F
- Spoon the leftover mince into a Yorkshire pudding. For the size of Yorkshire puddings I had, I managed to get about half a cupful of mince in.4 shop-bought Yorkshire puddings, 2 cups leftover savoury mince
- Cover each one with a layer of mashed potato. Be generous and pile it on quite thickly. Then press a sprinkling of grated cheese onto the potato.1½ cups leftover mashed potatoes, 2 - 3 tablespoons grated cheese
- Arrange the assembled stuffed Yorkshire pudding pies on a baking tray.
- Bake in a hot oven (200C / 400F) for about 20 minutes until the cheese is melted and golden and the pies are well heated through.
- Serve hot with a fresh green salad. Optionally serve with leftover gravy.
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.
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