1-Take 4 large eggs out of the fridge so they come to room temperature; warmer eggs help the batter rise.

2-Measure 1 cup all-purpose flour and sift into a bowl. Add a pinch of salt and 2 teaspoons more flour reserved for small adjustments.

3-Whisk 3/4 cup whole milk with 1 tablespoon whole milk and 2 teaspoons water. Pour into the flour while whisking, then add the eggs. Whisk until smooth and slightly glossy. The batter should be pourable and similar to heavy cream.

4-Cover and rest the batter at least 30 minutes at room temperature. Resting relaxes the gluten and helps the puddings puff into the Yorkshire pudding cottage pies you want.

5-Heat a medium skillet over medium heat. Melt 1 heaping tablespoon butter and add 1 heaping tablespoon flour to make a quick roux. Stir and cook 1-2 minutes until the raw flour taste is gone but it does not brown.

6-Slowly whisk in 1 1/2 cups beef broth until smooth. Add 1 teaspoon Worcestershire sauce and 1 tablespoon ketchup. Simmer 2-3 minutes to thicken into gravy.

7-Add 1 1/2 cups chopped cooked roast beef or deli meat or cooked ground beef to the pot and warm through. Stir in 1 cup frozen peas and carrots rinsed with hot water, then season with a pinch of salt and fresh cracked black pepper. Keep warm off the heat while the puddings bake.

8-If you prefer a vegetarian take, swap the beef for browned mushrooms and use vegetable broth; thicken the same way with flour or cornstarch.

9-Preheat the oven to 450°F (230°C). Place a large muffin tin or individual ramekins in the oven with 6 teaspoons meat drippings, lard, or shortening already in each cup so the fat is smoking hot when the batter goes in. Hot fat is essential for a high rise and crisp edges.

10-When the oven is fully preheated and the fat is almost smoking, quickly remove the tin and fill each cup about two thirds full with the rested batter. Work fast so the fat stays hot.

11-Bake at 450°F for 20-25 minutes until the puddings are well risen and golden. Do not open the oven door early; the sudden chill can make them collapse.

12-Once puffed, remove tins and immediately poke 3 or 4 holes in the base with a fork to release steam and create a cavity for filling. Let cool just enough to handle.

13-Prepare about 3 cups mashed potatoes from 5-6 medium boiled potatoes. Add 1/2 cup milk or enough to make them very soft, 1 tablespoon horseradish, and a pinch of salt. Whip until smooth and light.

14-For lighter mash, use low-fat milk or skip the horseradish. For creamier, add butter or cream to taste.

15-Fill each deflated pudding with about 1/2 cup of the shepherd’s pie filling. Top with a generous spoonful or pipe of the whipped potato mixture so each Yorkie has a golden cap.

16-Return filled Yorkies to a 400°F (205°C) oven for 15-20 minutes until heated through and the potato tops are slightly browned.

17-Let rest 5 minutes before serving so the filling sets slightly. Enjoy warm.