We LOVED this dish.
Three reasons you should make it:
1) it’s baked in a buttery, flaky crust.
2) it has Rosemary, which smells and tastes incredible.
3) it’s easy.  Minimal prep time, sits in the oven by itself for an hour 😉


Please don’t mind the crafts in the background.
They have commandeered my dining room table.
In spite of the fact that I do, indeed, have a craft room.


Ground Beef Wellington
Source: Jamie’s Food Revolution
Serves: 4-6

– 1 medium onion
– 1 carrot
– 1 celery stick (I opted not to add this, as I am not a huge fan of celery)
– 1 potato
– 2 cloves of garlic
– 2 portabella mushrooms (I used several Baby Bellas instead)
– Olive Oil
– 4 sprigs of fresh rosemary
– a big handful of frozen peas
– 1 large egg
– 1 lb. ground beef
– sea salt and freshly ground pepper
– all purpose flour, for dusting
– 2 sheets puff pastry, defrosted if frozen (I used 1 large sheet)


To prepare your ground beef:
Preheat oven to 350.  Peel and chop the onion, carrot, celery, and potato into 1/4 inch cubes.  Finely grate the garlic.  Clean and roughly chop the mushrooms so they’re about the same size as your other veggies.  Place all the vegetables into a large frying pan on medium-low heat with 2 lugs of olive oil.  Pick the rosemary leaves off the woody stalks, finely chop them, and add to the pan.  Fry and stir for about 8 minutes until the vegetables soften and color lightly.  Add the frozen peas and cook for another minute.  Put the vegetable mixture into a large bowl to cool completely.  Crack the egg into a cup and beat it.  Add the ground beef to the veggie bowl with a good pinch of salt and pepper and half the beaten egg.  With clean hands, scrunch and mix up well.

To roll and fill your pastry:
Lightly dust your clean work surface and rolling pin with flour and lay the puff pastry sheets one on top of the other.  Roll out the puff pastry so it is roughly a rectangle 12×16 inches.  Dust with flour as you go.  turn your pastry so you have a long edge in front of you and place the ground beef mixture along this edge.  Mold it into an even, long sausage shape.  Brush the edges of the pastry with a little of the beaten egg.  Roll the ground beef up in the pastry until it’s covered completely.  Squeeze the ends together – it will look like a big Christmas cracker!  Dust a large cookie pan with flour and place your Wellington on top.  Brush all over with the rest of the beaten egg.  Bake in the preheated oven for an hour until golden.

To serve your Wellington:
Slice the Wellington up into portions at the table.  Lovely served with some lightly boiled or steamed greens, cabbage tossed in a little butter, or mashed potatoes.

*Note – You can also make smaller, individual Wellington’s if you’d prefer.  Also, I think next time I will bake this on a broiler pan to let the grease drain.