Yorkshire Pudding Cottage Pies

Directions

1. 1

   Peel the potatoes & cut up in to smaller pieces then add to boiling water to cook until soft.

2. 2

   To a pan add a drizzle of oil then brown off the mince for 5 mins on a medium heat.

3. 3

   Add the onion, garlic powder & thyme then cook for another 5 mins until the onion has started to soften.

4. 4

   Season with some salt & pepper then add in the carrots & peas cooking for another 5 mins.

5. 5

   Mix the gravy granules with 600ml water and add to the pan. Bring to the boil then turn the heat down to low & leave to simmer for 15-20 mins until the gravy has thickened.

6. 6

   Drain off the potatoes then add the milk, butter and plenty salt & pepper and mash until smooth.

7. 7

   To an overproof dish add the Yorkshire Puddings then split the beef between each one, if there is any spare it is fine for it overspill down the sides. Repeat with the mash & cheese and then cook in middle of the oven for 15 mins at 180.

8. 8

   Serve immediately to stop your Yorkshires going soggy with your choice of vegetables & a bit more gravy if you fancy it!