Minced beef Wellington

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• booness

  04 March 2011

  booness commented on this recipe

  I halved the recipe for 4 people. I added in a couple of rashers of applewood smoked bacon when cooking the mushrooms and garlic which gave it a lovely flavour. To keep the pastry crispy on the bottom, wrap the mince beef sausage in a tortilla wrap when you take it out of the over as this will absorb the juices. Brilliant recipe and inexpensive to make!

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• Jools food

  10 March 2011

  Jools food rated and commented on this recipe

  

  Really tasty recipe. I only used 1 large egg as I didn't think it required so much liquid to bind (it didn't)and swapped ketchup (bleurgh) for a small amount of tomato puree, I also spread the pastry with a good amount of dijon mustard before topping with mushrooms and mince, and served with saute root veggies. A fantastic cheap version of a classic and it made for a special Sunday lunch. Leftovers were equally good the next day in lunchboxes with my home made piccalilli

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• Melanie Day

  10 March 2011

  Melanie Day rated and commented on this recipe

  

  I used half quantities for this recipe but found that my mince mixture was quite wet and also made a sausage shape the same size as the full amount of mixture should. The mince mixture was on the wet side, there was a lot of liquid released when the sausage part was cooked in the oven. The finished wellington was lovely to taste but didnt stay formed in shape when we cut it - maybe I wasnt tough enough with the mince when sausage shaping. After the wellington had rested a day it was much better and held its shape when sliced.

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• OldSparky

  22 March 2011

  OldSparky commented on this recipe

  I hated this, it just did not seem right, I swapped the ketchup for tomato puree and, as booness above, also did the mushrooms and bacon, but no. Did I mention that I hated this? The next day, tried to resurrect it and made a shepherds pie - well, sort of, but still not nice. The only ones to enjoy this were our chickens, they didn't hate it - but I did!!!

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• Coedyboy

  06 April 2011

  Coedyboy rated and commented on this recipe

  

  Absolutely loved this recipe. So tasty. It said moderately easy and as a rule I generally only choose the easy recipes but this was ok. Bit tricky getting the mince into the pastry but probably just me. My wife loved this too and even my kids tried some and they are fussy. We will be having this again!

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• masterfox

  09 April 2011

  masterfox rated and commented on this recipe

  

  Great inexpensive recipe to make and feels like a treat. As someone said above it didn't need 3 eggs to bind, my mixture was very wet and when first cooked so much juice escaped it was consequently a little dry when eating. I think I will also swop the ketchup for puree next time too. I will make it again though, it was tasty!

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• Jan Reid

  18 July 2011

  Jan Reid rated and commented on this recipe

  

  Disappointed since I love meatloaf and like things like this but the end result was dry and fiddly and difficult to serve. Children also not impressed since I could have used the mince and just made the classic mince and tatties

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• Ouchy

  22 July 2011

  Ouchy commented on this recipe

  Simply terrible. Bland, watery and far too many onions. Had such a good hit rate on this site so far but this was #fail.

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• Cocoa-bean11

  12 August 2011

  Cocoa-bean11 rated and commented on this recipe

  

  This made a nice change from standard shepherds pie/chille con carne with mince. Like one of the other commenters, this was a bit dry when eating, however the flavour was nice, and a basic jus would have made it more moist. I used 700g of mince, so I guessed most of the other ingrediants! Would recommend for a winter cheap evening meal.

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• Lexxi

  29 August 2011

  Lexxi rated and commented on this recipe

  

  I found this really easy to make, I cut mine in thick slices and froze it. I definately got more than 8 portions out of it. I didn't use all the eggs and mine too tasted a bit dry so I might try all the eggs next time. It's not bland but it isn't strong flavours either, I thought it went well with mash, gravy and veg, or wedges midweek, definately be having again

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• squaccy

  05 September 2011

  squaccy rated and commented on this recipe

  

  I halved everything to serve 4. I did make a few mistakes- I put the same amount of sage in as parsley so the sage REALLY overpowered it...but at the same time, it created a nice flavour. I also chopped the onions too thick so they were nearly raw (don't do that...). I also found so much fat came off the mince that I had to wrap it in kitchen towel as it cooled so I could get some off. My meat also didn't stick together but it still tasted fine. And it was completely budget friendly so I think this is great :)

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• TommyT

  05 September 2011

  TommyT rated and commented on this recipe

  

  Great cheap recipe to impress people with. I used less eggs and mine held together great. When putting the mince on the pastry I placed prosciutto ham underneath to absorb any juices and to keep the mince moist as well as keeping the base crispy. It worked a treat and also added to the overall taste. YOU NEED A SAUCE WITH THIS DISH! I used the shallot and red wine sauce found on this site, was fantastic. Everyone loved it!

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• Mealy

  13 October 2011

  Mealy rated and commented on this recipe

  

  I also had excess liquid issues and a soggy pastry bottom. The flavour of the meatloaf filling is good though. May attempt again or I may just ditch the pastry and put the mushrooms in a sauce to go with the meatloaf!

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• Blondii78

  08 November 2011

  Blondii78 commented on this recipe

  Really good and easy! I didn't realize how big it would be, so ended up using only half the meat the first day and wrapped the rest for the freezer. I made the "sausage" and baked it one day and then we ended up with burritos for lunch, so put the meat in the fridge overnight. It was super easy to assemble the next evening for a quick dinner. My pastry did not go soggy, even with the mushrooms, but I did drain them as much as I could before assembling and a lot of juice ran out the meat when first baking, so Maybe that's why I didn't get a soggy outcome. My family loved it with some gravy, veg and mash!

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• SirMarkStevens

  13 March 2012

  SirMarkStevens rated and commented on this recipe

  

  Lovely dish. Had mine with roasted new pots and kale. Recommeneded to everyone i know

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• CookingMama

  01 April 2012

  CookingMama commented on this recipe

  How could I make this without the bottom of the pastry getting all soggy from the mince juices and fat?? thanks ^^

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• Vixi

  10 May 2012

  Vixi commented on this recipe

  I made this with no mushrooms, only 1 egg, only 1 large onion and used chives instead of sage, as I couldn't get any. I rested the meat on a chopping board before putting it in the pastry, which let the juices seal in, and prevented them from dripping into the pastry. I also placed a layer of parma ham between the meat and pastry. Served with curly kale, carrots, peas and gravy, it was a great midweek treat (about two months ago), which I will repeat tonight.

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• cath34980

  20 June 2012

  cath34980 rated and commented on this recipe

  

  This really didn't work for me, I followed advice above re blotting the meat with a tortilla, the result was a dry hard unpallatable meatloaf.

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• carolsgn

  23 June 2012

  carolsgn rated and commented on this recipe

  

  Economical and delicious!

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• noggin

  25 July 2012

  noggin rated and commented on this recipe

  

  I was looking for something different to do with mince, came across this recipe and took on board comments from other reviewers. I too halved the ingredients but was still alarmed by the size of the sausage. I used 1 egg and a good squirt of ketchup. Quite a lot of liquid from the meat. I left it to sit for 20 mins. I layered the pastry with a thick dollop of Dijon mustard then the parma ham, then the mushrooms. Cooked for 30 mins and was done. Served with selection of veg. but it has to have gravy, too dry otherwise. Husband loved it. I am quite a competent cook but this took me much longer than 20 mins to prepare. Had a slice of left overs for lunch with plenty of HP yum!

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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

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 20 mins

Cook 1 hr 20 mins

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

PER SERVING

640 kcalories, protein 33g, carbohydrate 27g, fat 45 g, saturated fat 20g, fibre 2g, sugar 7g, salt 1.42 g

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