Name: Minced beef wellington
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 8
Cuisine: British
Ingredients: 1kg minced beef; 100g tomato ketchup; 4 eggs; 3 onions finely chopped; 3 garlic cloves finely chopped; small handful sage chopped; handful parsley chopped; 25g butter; 200g mushrooms finely chopped; 500g pack puff pastry

Home
Recipes
Minced beef wellington

Minced beef wellington

John Torode

Save recipe

Serves 8

More effort

Prep: 20 mins

Cook: 1 hr and 20 mins

A star rating of 3.8 out of 5.79 ratingsRate

loading...

John Torode nostalgically shares his nana's recipe for a Sunday lunch with a money-saving twist

Freezable

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Caramelised shallots

A star rating of 4.8 out of 5.8 ratings

Ingredients

Nutrition

Units:

MetricUS

1kg minced beef
100g tomato ketchup
4 eggs
3 onions

finely chopped
3 garlic cloves

finely chopped
small handful sage

chopped
handful parsley

chopped
25g butter
200g mushrooms

finely chopped
500g pack puff pastry

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal640
fat45g
saturates20g
carbs27g
sugars7g
fibre2g
protein33g
salt1.4g

low

Method

step 1

Mix the beef with the ketchup, 3 eggs, seasoning and 100ml water in a table-top mixer for 5 mins – or squeeze and squelch with your hands in a bowl. Mix in the onions, half the garlic and herbs.
step 2

Heat the oven to 200C/180C fan/gas 6. Press the meat into a sausage shape about 30cm x 10cm on a baking tray. Cook for 20 mins then remove and leave to cool.
step 3

Heat the butter in a frying pan over a high heat, add the mushrooms and cook for 3 mins. Add remaining garlic and cook for a further 2 mins, pouring off the excess water from the mushrooms.
step 4

Roll pastry into a rectangle large enough to wrap up the beef. Beat remaining egg with a little water and brush over pastry.
step 5

Spread the mushroom mix into a meatloaf-size strip along the middle of the pastry. Sit the meat on top then cut pastry either side into strips from the meat outwards. Criss-cross these over the meat to enclose and tuck under ends. Brush with more egg, then place on a tray and cook for 40 mins, covering after 30 mins if going too brown.

RECIPE TIPS

CREAMY MASH

Boil 2kg chunked potatoes for 10 mins until cooked then drain and leave to steam dry. While still piping hot mash with 100g butter, 100ml full-fat milk and season to taste. Serve with a touch more butter melting over the top.

Recipe from Good Food magazine, March 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.8 out of 5.79 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now