Pulled Beef Yorkshire Pudding Pies – Cosy Season Ingredients For the pulled beef: Beef brisket joint (only ¼ is needed for this recipe) 500ml beef stock 2 bay leaves 4 tbsp gravy granules 2 carrots, chopped 1 onion, chopped Salt and pepper For the pies and sides: 3 large frozen Yorkshire puddings 50g puff pastry 1 egg yolk 3 large potatoes 40g butter Tenderstem broccoli Gravy, to serve Method 1. Place the beef brisket in the slow cooker and season with salt and pepper. Pour over the beef stock, add the bay leaves and cook on low for 3 hours. 2. Peel and chop the carrots and onion, then add them to the slow cooker. Stir to submerge the vegetables in the stock and cook on low for a further 3 hours, or until the beef is tender and easily shredded. 3. Remove the beef from the slow cooker and shred using two forks, discarding any excess fat. Stir the gravy granules into the cooking liquid until thickened, then return the shredded beef to the slow cooker and mix until coated in the gravy. 4. Preheat the oven to 180°C. Cut three circles from the puff pastry, roughly the same size as the Yorkshire puddings. 5. Fill each frozen Yorkshire pudding with the pulled beef mixture and place a pastry circle on top. Brush the pastry with the egg yolk and bake for around 20 minutes, or until the pastry is golden and cooked through and the Yorkshire puddings are heated through. 6. Meanwhile, peel and chop the potatoes into even-sized chunks. Boil in salted water for 15–20 minutes, or until tender. Drain well, then mash with the butter until smooth. 7. Cook the Tenderstem broccoli according to the packet instructions. 8. Serve the Yorkshire pudding pies with the buttery mash and Tenderstem broccoli, then finish with plenty of gravy. #cosyseason #DinnerIdeas #mealideas #dinnerinspo - @hopecrosby_eatss