Ingredients:

- 1 cup all-purpose flour

- 1 cup milk

- 3 large eggs

- 1 tbsp olive oil

- Salt

- Pepper

- Dried thyme

- 1 lb roast beef

- 2 cups beef broth

- 4 large potatoes, peeled and cut into chunks

- 1 large onion, sliced

- 2 carrots, sliced

- 2 cloves of garlic, minced

Direction:

1. Preheat your oven to 425°F (220°C).

2. In a mixing bowl, combine 1 cup of all-purpose flour, 1 cup of milk, and 3 large eggs. Whisk together until smooth and no lumps remain. Season with a pinch of salt, pepper, and dried thyme.

3. Place a 9-inch pie dish or baking dish into the oven for 5 minutes to heat up. This will help to ensure a crispy base for your Yorkshire pudding.

4. Meanwhile, in a large pan, heat 1 tbsp of olive oil over medium-high heat. Add the sliced onions, carrots, and minced garlic. Sauté for 5 minutes until the vegetables are slightly softened.

5. Add 1 lb of thinly sliced roast beef to the pan and cook for another 5 minutes until the beef is browned.

6. Add 2 cups of beef broth to the pan and bring to a simmer. Let it cook for 10-15 minutes until the beef is cooked through and the vegetables are tender.

7. In a separate pot, add the peeled and chopped potatoes. Cover with water and bring to a boil. Let the potatoes cook for 10 minutes until they are soft enough to mash.

8. Drain the potatoes and mash them with a potato masher or fork. Season with salt and pepper to taste.

9. Take the hot baking dish out of the oven and pour the Yorkshire pudding batter into it. Quickly pour the beef and vegetable mixture on top of the batter.

10. Bake in the oven for 20-25 minutes until the Yorkshire pudding is puffed up and golden brown.

11. Serve the Giant Yorkshire pudding with the mashed potatoes and beef and vegetable mixture. Enjoy your delicious Sunday lunch!