A slight twist on the classic beef Wellington – rather than using an expensive joint of beef we’ve used minced beef. The result is different flavours and textures but it is still delicious! Inspired by one of our favourite British chefs, Jamie Oliver.
500g lean minced beef
500g puff pastry
2 small onions
5 large potatoes
6 closed cup mushrooms
2 cloves garlic
A handful of frozen peas
2 tbsp olive oil
1 egg, beaten
3 tbsp rosemary
Salt and pepper
2 tbsp butter
A splash of semi-skimmed milk
1. Finely dice the onions, mushrooms, carrot and one of the potatoes (peeled). Heat the oil in a large frying pan and soften the vegetables for 5-7 minutes. Crush the garlic into the mixture and add the rosemary and the peas, fry for a further 3-4 minutes.
2. Leave the mixture to cool for a while, ideally in the fridge – this is best done in a metal container as other materials will retain the heat better. A baking tray or metal mixing bowl is ideal.
3. When the mixture is cool, add the mince and, using your hands, combine until the mince is broken up and the vegetables are spread evenly. Add half of the beaten egg and season with salt and pepper and mix these in too.
4. Meanwhile preheat the oven to 180C/Gas mark 5. Dust a clean surface with flour and roll out the pastry – it should be rectangular and approximately half a cm thick.
5. Using your hands again, mould the beef mixture onto the long edge of the pastry, leaving a 5cm gap from each side.
6. Brush all the edges with egg and roll up the pastry, scrunching the ends together to ensure there won’t be any leakages. Using the remaining egg, glaze the surface.
7. Place in the oven for approximately one hour.
8. Peel the other four potatoes and chop them roughly. Boil the potatoes for around 20 minutes or until they are soft.
9. Drain the potatoes and add the butter, a splash of milk and season with salt and pepper. Mash until the potatoes are a creamy consistency, adding more milk if necessary, however, don’t add too much milk otherwise the mash will be quite sloppy!
10. Slice the Beef Williamson into equal portions and serve with the mash.