Minced beef Wellington

Minced beef Wellington

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(22 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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oscarisla2912's picture

Absolutely gorgeous.changed it a bit.. added white wine vinegar and pancetta to the mushrooms.Seasoned up the mince a bit more with some mixed herbs, Worcestershire sauce a plenty of pepper,added some smoked bacon rashers on top of the mince underneath the pastry.brilliant. definitely on my Sunday lunch menus of the future.

katyjane's picture

I halved the mixture, used mixed herbs instead of sage & totally forgot to add the eggs and water into the minced beef mixture but it was fine. A bit garlicky for my taste, perhaps cooking garlic slightly before might help although I think I will just halve the garlic next time. It was great, maybe even better, the next day cold with a salad.

PPie's picture

This recipe is a new family favourite! I made it in advance and put it in the fridge until I was ready too cook it. It turned out beautifully

studentchef93's picture

This has become a favourite of mine and I'll often have it cold for lunch the next day too... I'm not a mushroom fan, so I'll fry streaky bacon then chop that and some black olives for the base layer, it's so good!

margity's picture
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Used home made passata instead of ketchup.
Lovely food, will be part of my regulars.

claire_pinkprincess's picture

This is a great idea! I omitted the mushrooms and halved the ingredients for 4 people. The puff pastry recipe on here worked well with this too :) would recommend and make again

elizabethlutkin's picture
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I made this as instructed but used tomato puree instead of ketchup, didn't have a problem with liquid from the meat, but I did use steak mince bought from my local butcher. Everyone loved this will be making it again

elizabethlutkin's picture
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This is a lovely recipe reasonably easy to make and very satisfying, I made the recipe as instructions but did use tomato puree instead of tomato sauce. Didn't have a problem with there being to much liquid, but I did use good quality steak mince from the butchers.

kookiekrunchie's picture
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I made this last night and it was a hit. I found the mixture very wet so I added breadcrumbs to bind it, worked a treat. I used dried Italian seasoning instead of the sage and parsley.
Will definitely make this again.

janepettett's picture
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Huge hit with all the family. Will be making this again

briggerz's picture
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This recipe is very tasty if not a little bit dry. I used half ketchup and half tomato puree, I also added a dash of Worcestershire sauce to the mince. Maybe wrapping the mince mix in tin foil whilst cooking for the first time may help to keep some of the juices in.

safronthomas's picture
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Looked super impressive and tasted great. Made red wine gravy to go with it and served with homemade chips and veg.

I added all the eggs plus breadcrumbs, rosemary and thyme. I also added bacon to the mushroom and garlic mix.

I blotted it on a tortilla wrap also and let the sausage sit for 30 mins before wrapping it in the pastry. Ended up pretty crispy all over.

Chopped the ends off thick to freeze as lunches and then froze thick slices for quick midweek meals.

Delicious and easy will make again!

wisnewski's picture
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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
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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
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Economical and delicious!

cath34980's picture
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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
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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!

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