Ground Beef Yorkshire

Ground Beef Yorkshire

JillSev 0

"This dish features ground beef and Yorkshire pudding in a comfort food one-dish casserole."

Ingredients 1 h 25 m {{adjustedServings}} servings 346 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 346 kcal
  • 17%
  • Fat:
  • 19.2 g
  • 29%
  • Carbs:
  • 21.6g
  • 7%
  • Protein:
  • 21 g
  • 42%
  • Cholesterol:
  • 153 mg
  • 51%
  • Sodium:
  • 887 mg
  • 35%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat an oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
  2. Whisk together the flour, baking powder, and the 1 teaspoon salt. In a separate bowl, whisk together the eggs, milk, and butter. Pour the egg mixture over the flour mixture; beat until well blended. Stir in parsley; set aside.
  3. Heat a large skillet over medium-high heat and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
  4. Combine the drained meat mixture with the celery, carrot, the 1/2 teaspoon salt, pepper, Worcestershire sauce, and steak sauce. Spread meat mixture evenly into the prepared baking dish. Pour the batter over the meat.
  5. Bake in the preheated oven until the pudding has risen tall and is golden, about 45 minutes. Serve immediately.
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Reviews 45

  1. 54 Ratings


I think the problem some people had with rising was because I was taught to use a metal baking pan for yorkshire puds, preferably cast iron for the heat retention; and it has to be hot, hot, hot before you add the batter. Also, if you don't drain the fat from the meat and use that instead of adding butter to the batter you will get a more meaty flavor. I sauteed my veggies til they were almost soft, then browned the meat in my cast iron frying pan, then popped the pan into the oven until it was good and hot before I added the batter. My Yorkie rose so high it almost crawled out of the pan!


Well first of all, it tasted great, but I did things a little different. First of all I cooked the beef first because usually when you make yorkshire you are supposed to bake right away, never set aside batter! I sauteed beef, onions, celery, and carrots. Added to it about 2 tbsp each HP sauce and Tony Romas Bold n spicy bbq sauce, Also about 1 tbsp beef oxo. When ready I whipped together the yorkshire mix, with a wisk (not a mixer) and layered the beef and pudding mix in a large rectangle pyrex, this way the yorkshire isn't burning on top and runny in the middle, or sunken into the beef. It actually nicely coated around the beef mix like a quiche almost, and the top had about 10 little peaks of golden brown yorkshire. Something is still off a bit, and there should be more rising done, but overall, the family was satisfied with the taste and texture, done this way. Next time I think I'll add corn too, it is kind of like sheperds pie when you have no potatoes in the house!


My husband loved this! Loved it! I made it using my extra large iron skillet and the Yorkshire mixture rose as expected - it was beautiful! I did add two tablespoons of our favorite BBQ sauce (honey mesquite) which enhanced the flavor a lot. This one is a keeper for us.