Minced beef Wellington

Minced beef Wellington

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(39 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 eggs



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

  • 3 onions, 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, questions and tips

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10th Mar, 2014
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.
17th Jan, 2014
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.
12th Nov, 2013
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
9th Nov, 2013
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!
9th Jun, 2013
Used home made passata instead of ketchup. Lovely food, will be part of my regulars.
30th Mar, 2013
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
14th Mar, 2013
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
14th Mar, 2013
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.
19th Feb, 2013
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.
7th Jan, 2013
Huge hit with all the family. Will be making this again


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