Minced beef Wellington

Minced beef Wellington

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(33 ratings)

Prep: 20 mins Cook: 1 hr, 20 mins

More effort

Serves 8
John Torode nostalgically shares his nana's recipe for a Sunday lunch with a money-saving twist

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal640
  • fat45g
  • saturates20g
  • carbs27g
  • sugars7g
  • fibre2g
  • protein33g
  • salt1.42g
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  • 1kg minced beef
  • 100g tomato ketchup
  • 4 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 3 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 3 garlic cloves, finely chopped
  • small handful sage, chopped



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • handful parsley, chopped



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 25g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 200g mushrooms, finely chopped



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 500g pack puff pastry


  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.

  2. Heat 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.

  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.

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

  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.

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Comments (41)

wisnewski's picture

This was just great..... I used just over half the quantity of best Angus minced steak with 2 onions; 2 eggs; replaced the tomato ketchup with sweet Chile sauce; added some balsamic onion chutney and a cup of breadcrumbs. I also added half a cup of white wine to the mushrooms and cooked them to reduce the liquid rather than draining them. Cooked the mince mixture in a loaf tin and left the loaf to cool before taking it out of the tin and putting it on the pastry which I spread with the mushrooms but also added a layer of Costello cheese; finished wrapping with the pastry, lined my tin with some baking paper.... enough for 4 including seconds which everyone had and still left plenty for a light supper for the two of us. No soggy pastry; meat was moist but quite firm... just great, a winner!

noggin49's picture

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!

carollambregts's picture

Economical and delicious!

cath34980's picture

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.

vulpine_vixi's picture

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.

elizabethjrogers's picture

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

markstevens1986's picture

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

blondii78's picture

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!

MealyMum's picture

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!

tolladay1's picture

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!

squaccy's picture

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 :)

alexia87's picture

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

cocoa-bean's picture

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.

ouchiko's picture

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

reidjan's picture

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

masterfox_86's picture

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!

coedyboy's picture

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!

dinorocker's picture

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!!!

melanieday's picture

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.

julievalighton's picture

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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