- Yorkshire Pudding: Preheat oven to 400°F (200°C). Generously grease 25 muffin cups with cooking spray; preheat in oven for 5 to 10 minutes or until cooking spray starts to smoke.
- In large bowl, beat eggs with 650 mL water. Whisk in Yorkshire Pudding Mix until smooth. Using scant (60 mL) measuring cup (or #16 scoop), pour into hot muffin pan.
- Bake for 20 to 25 minutes or until puffed and golden brown. Let cool completely. Arrange on parchment paper–lined baking sheet.
- Filling: Meanwhile, in large saucepan, stir Beef Flavour Gravy Mix with 750 mL cold water; bring to boil over medium heat, whisking frequently. Reduce heat; simmer, stirring occasionally, for 2 to 3 minutes or until thickened. Keep warm.
- Heat oil in large rondeau or tilt fryer set over medium-high heat; cook ground beef and onions for 8 to 10 minutes or until beef is cooked through and onions are softened. Drain and discard fat. Season with salt and pepper. Stir in gravy and frozen vegetable medley; bring to boil. Reduce heat to medium-low; cook for 2 to 3 minutes or until vegetables are heated through.
- Topping: Meanwhile, in large pot of boiling salted water, cook potatoes for 15 to 20 minutesor until tender. In saucepan set over medium-high heat, bring milk and butter to simmer. Drain potatoes; return to pot set over low heat, along with milk and butter mixture. Mash potatoes. Season with salt and pepper.
- Assembly: Reduce oven temperature to 375°F (190°C). For each serving, spoon 88 g Filling into 1 Yorkshire Pudding shell; spoon 66 g mashed potatoes over top. Bake for 20 to 25 minutes or until topping is golden and filling is heated through.
- Garnish each pie with 5 mL finely chopped parsley.
Tip: Substitute prepared instant potatoes for mashed potatoes.
