You need a decent size yorkshire to be able to fill them enough. I use a 6 pack chilled from Tesco which work well. If using frozen yorkshires, warm them through for a few minutes until heated, then fill and bake as per the recipe.

If the beef isn’t quite tender, it likely needs a little longer. Keep cooking in 30-minute increments until soft slow cookers can vary.

If your gravy is still quite thin at the end, remove the lid for the last 20-30 minutes to let it reduce, or stir in a small slurry of cornflour and water and cook for a further 10-15 minutes. Add a splash of hot water or stock to loosen before serving.

Make sure the beef mixture is hot and fairly thick before filling. Don’t let them sit too long once assembled serve straight away for best texture.

If your mash feels stiff, add a little extra milk to loosen it so it spreads easily on top.

Browning the beef first adds a deeper, richer flavour which is worth it if you’ve got the time.

Subs
Beef - you can use stewing steak, skirt, or even leftover roast beef
Lower cost option - you can swap half the beef for mushrooms or lentils
Cheese - cheddar, mozzarella, or a mix
Mash - can use sweet potato mash for a slightly different vibe
Yorkshires - frozen or chilled both work
Add veg - peas or carrots can be stirred into the beef for extra volume