Minced beef wellington - a jamie oliver favourite.

Main Dish
2 servings
30 min
25 min
Very Easy


Number of serving: 2
1 medium onion

1 stick of celery

2 cloves of garlic

2 large field mushrooms

olive oil

4 sprigs fresh rosemary

1 teaspoon Worcestershire Sauce

a big handful of frozen peas

1 large egg

500 g good quality minced beef

sea salt & black pepper

500 g puff pastry


  • Peel and chop the onion, carrot, celery and potato into 1cm sized dice and finely chop the garlic.
  • Clean and roughly chop the mushrooms so they're about 1 cm dice and place all vegetables into a frying pan with olive oil.
  • Pick the rosemary leaves off the woody stalks, chop and add to the pan with the Worcestershire sauce.
  • Fry and stir for about 8 mins or until the vegetables soften and colour.
  • Add frozen peas and cook for another minute, then put vegetables into large bowl to cool completely.
  • When cool, preheat oven to 180 deg C/Gas 4. Whisk the egg lightly in a cup.
  • All combined and ready to go into pastry. Add the minced beef to the bowl with salt and pepper and half the egg. Scrunch together.
  • Roll out pastry to size of small tea towel and place mince mix along one long side, in a sausage shape.


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