Minced beef Wellington

Minced beef Wellington

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(24 ratings)

By

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Cooking time

Prep: 20 mins Cook: 1 hr, 20 mins

Skill level

Moderately easy

Servings

Serves 8

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
640
protein
33g
carbs
27g
fat
45g
saturates
20g
fibre
2g
sugar
7g
salt
1.42g

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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Method

  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.

Recipe from Good Food magazine, March 2011

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Comments

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MealyMum's picture
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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

booness's picture

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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