Minced beef Wellington

Minced beef Wellington

  • Rating: 4 out of 5.61 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 8

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

  • Freezable
Nutrition: per serving
low insalt1.42g



  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 4

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

  • STEP 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.


Boil 2kg chunked potatoes for 10 mins until cooked then drain and leave to steam dry. While still piping hot mash with 100g butter, 100ml full-fat milk and season to taste. Serve with a touch more butter melting over the top.

Goes well with

Recipe from Good Food magazine, March 2011

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    Rating: 4 out of 5.61 ratings

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