Minced beef Wellington

Minced beef Wellington

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(57 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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29th Jul, 2020
A fiddly disasterpiece with unclear instructions. Who do I bill for the ingredients?
John Marsden's picture
John Marsden
10th Jun, 2020
Pretty good base for an alternative – we call this Work Class Beef Wellington! I am sure this is covered elsewhere but it does not need 100ml of water – the mixture should be moist enough without it. When making the uncooked mixture, if there is time, roll into the long sausage shape, wrap in cling film and then place in the fridge for a couple of hours. That will give it a better shape when cooked. To boost the flavour, heat up a couple of tablespoons of Marmite in a cut and the using a pastry brush spread it on the inside of the pastry before putting the cooked meat it and sealing. This is definitely one to experiment with.
20th Nov, 2019
29th Nov, 2018
Used mince lamb, very good, held together perfectly, excellent recipe
Nicola Ritchie's picture
Nicola Ritchie
27th Feb, 2018
5 star for taste but not quite perfect yet. I chopped onions really fine but they still didn't cook through after 50mins in oven. Likewise the Wellington broke apart due to filling not holding it's shape well. I used expensive extra lean minced steak but found it was still too fatty for the bottom to crisp. I think next time I'll try using onion powder and allow meat to cook longer before adding to the pastry. Can't fault the taste but these little flaws seriously impacted presentation.
27th Dec, 2016
Did this as a birthday treat and it was very successful and looks fantastic.
6th Mar, 2016
Not a bad recipe, but one that I'm still trying to perfect. Much cheaper than buying a joint of beef, but the mince can easily break up which can cause difficulties when trying to slice it for serving. I've found that the onions need to be very finely chopped before mixing with the beef, otherwise it doesn't hold together. I would also suggest trying to drain off as much of the fat from the mince as possible, otherwise this tends to leek out during cooking and making the pastry soggy.
5th Mar, 2016
Not as good as I expected I'm afraid. Followed the recipe exactly and all went well but there was not enough taste to it and way too much onion. A few tweaks with ingredients would improve it but it wasn't nice enough for me to make another. Onto a different dish.
23rd Jan, 2016
I made this the other day and bearing in mind I am a complete novice on my third cooking venture this went really well! I took the comments into consideration, didn't add any water to the mix and used passata instead of the ketchup. The mixture was really wet after squelching so I was quite worried that it was going to end up a soggy mess however after cooking first and an appropriate amount of cooling (thanks to my dithering) it turned out to be lovely crisp pastry with a moist and delicious filling. Another thing to mention is that I replaced the mushrooms with cooked cauliflower, after boiling I continued with step 3 but added a sachet of Miso paste to the frying pan to bring out some more flavour, I can tell you now how good that tasted, wow! For people who don't like mushrooms it really is an irreplaceable substitute! Anyway, this dish tastes great and with care can really impress, my in-laws were astounded that I'd cooked it and said if they received it in a restaurant they would've been impressed. I paired it with olive oil-baked potatoes,roasted balsamic asparagus & cherry tomatoes and a beef, onion chutney and port gravy. Absolutely delicious! http://www.bbcgoodfood.com/recipes/2559/olive-oilbaked-potatoes http://www.bbcgoodfood.com/recipes/roasted-balsamic-asparagus-cherry-tomatoes
29th Dec, 2015
I should have read the previous reviews before cooking this. Really nice dish, that looks smart but suitable for all the family as not heavily spiced. Made it for a Boxing Day gathering, along with the Spiced Salmon Coulibiac for the adults. The main issue was fat from the mince - a lot came out during the initial cooking of the meat in the oven which was fine, as I drained that off. I probably didn't cool the meat quite long enough afterwards, as keen to get the dish in the oven, so when wrapped in pastry some more oil came out, which I dabbed up with kitchen paper before cooking. However when I served up, meat was nicely cooked as was the top pastry on show, but the underside beneath the meat was really wet and looked uncooked. Mary Berry would not have been impressed by my soggy bottom! I think previous tips about using steak mince next time might help, plus less water in the beef mixture as it was very wet, and fully cooling the meat loaf before putting onto the pastry. Would happily try again though.


cgibson1989's picture
8th Sep, 2013
hi there my fiancée is allergic too eggs. what could i sub for the 3 eggs used in reciepe
17th Jan, 2014
Hi, I totally forgot to put the eggs (&the water!) in the mince mixture and mine turned out fine, brushing pastry with milk would be a good substitute too.
30th Sep, 2013
Hi just noticed your question ref egg allergy. Is your fiancee able to have egg alternative, you can pick these up in most health food shops, or even on amazon !!.Its a dry ingrediant though so not sure if this would work. Sorry, no other ideas.
27th Sep, 2013
I soften the onions beforehand when I make this now, they didn't seem to cook suffiently when I made it first time round.
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