Leftover Roast Beef and Yorkshire Pudding

This leftover roast beef and Yorkshire pudding recipe is one of my favorite ways to turn Sunday dinner leftovers into something special. The light and airy puddings hold tender roast beef, rich gravy, and a tangy horseradish sauce, making every bite satisfying and full of flavor.

Why You’ll Love This Recipe

I like this recipe because it transforms leftovers into a whole new meal. The Yorkshire puddings are golden and crisp on the outside with a soft center that soaks up the gravy perfectly. The creamy horseradish sauce adds just the right tang to balance the richness of the beef. It’s a comforting dish that feels like pub-style food, but I get to enjoy it right at home.

Ingredients

For the Yorkshire pudding:
1 Tablespoon vegetable or canola oil
1 cup all-purpose flour
1 cup milk, 2 or 3% milk recommended, at room temperature
2 large eggs, at room temperature
1/2 teaspoon salt

For the pan:
1 Tablespoon cooking oil, such as vegetable oil or canola oil

For the horseradish sauce:
1/4 cup sour cream
2 Tablespoons mayonnaise
Dash Worcestershire sauce
1/2 – 1 Tablespoon horseradish, adjust to taste
salt and freshly ground pepper

For topping:
1/2 lb leftover cooked roast beef, sliced or chopped and rewarmed
1 cup leftover beef gravy, warmed
chopped parsley, for garnish

(Note: All ingredient amounts are listed in the recipe card below.)

Directions

1. I preheat the oven to 425°F (220°C).
2. In a bowl, I whisk together the flour, milk, eggs, and salt until smooth. I let the batter rest while the oven heats.
3. I add 1 tablespoon of oil into each muffin tin cup or Yorkshire pudding pan well, then place it in the oven until the oil is hot and shimmering.
4. I carefully pour the batter into the hot oil-filled cups, filling each about halfway.
5. I bake for 20–25 minutes until the puddings are puffed and golden brown.
6. While the puddings bake, I whisk together the sour cream, mayonnaise, Worcestershire sauce, horseradish, salt, and pepper to make the horseradish sauce.
7. I rewarm the leftover roast beef and gravy on the stovetop.
8. To serve, I fill each Yorkshire pudding with slices of beef, spoon warm gravy over the top, add a dollop of horseradish sauce, and finish with parsley.

Servings and Timing

This recipe makes about 6 servings. It usually takes me 15 minutes to prepare and 25 minutes to bake, so I can have it on the table in around 40 minutes.

Variations

Sometimes I add caramelized onions to the beef filling for extra sweetness. If I want a stronger kick, I stir a little mustard into the horseradish sauce. For a twist, I use leftover lamb instead of beef, which pairs beautifully with the puddings.

Storage/Reheating

I keep the Yorkshire puddings in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 3 days. To reheat, I place them in a hot oven at 350°F until crisp again. I store leftover beef and gravy separately in the refrigerator for up to 3 days and reheat them gently on the stovetop. I don’t usually freeze the puddings since they lose their texture.

FAQs

Can I make the Yorkshire pudding batter ahead of time?

Yes, I often mix the batter a few hours ahead and let it rest in the fridge, which makes the puddings puff even better.

Do I need a special Yorkshire pudding pan?

No, I use a regular muffin tin, and it works just as well.

Can I use leftover lamb instead of beef?

Yes, both work well and taste delicious with the puddings and gravy.

How do I keep Yorkshire puddings from deflating?

I avoid opening the oven door while baking and make sure the oil is very hot before adding the batter.

Can I make this without horseradish sauce?

Yes, but I like the tang it adds. I sometimes replace it with mustard sauce if I don’t have horseradish.

Can I freeze Yorkshire pudding?

I usually don’t because they lose their airy texture, but if I do, I reheat them in a very hot oven to crisp them up again.

What type of gravy works best?

I like using leftover beef gravy, but onion or mushroom gravy also works well.

Can I make mini versions for appetizers?

Yes, I use a mini muffin tin to bake smaller puddings and fill them with beef for party-sized bites.

Do I need to rewarm the roast beef before serving?

Yes, I prefer it warmed through so it blends better with the hot pudding and gravy.

Can I add cheese to the horseradish sauce?

Yes, I sometimes mix in a little grated parmesan or cheddar for extra richness.

Conclusion

This leftover roast beef and Yorkshire pudding recipe is one of my favorite ways to reinvent a meal. I like how the crispy puddings, savory beef, rich gravy, and tangy horseradish sauce all come together for a hearty dish that feels both classic and indulgent. It’s a perfect way to give leftovers new life while still enjoying the comfort of a traditional roast dinner.

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