Why You’ll Love This Recipe

Ground Beef Wellington is a twist on the classic beef Wellington, offering all the deliciousness of the traditional dish in a simpler, more accessible form. This recipe combines a juicy, flavorful ground beef filling with rich mushrooms and savory seasonings, all wrapped in a flaky puff pastry. It’s an impressive dish that’s perfect for special occasions, family dinners, or whenever you’re craving a comforting, indulgent meal. With fewer steps than the original, it still delivers the decadent, melt-in-your-mouth texture and flavors you love!

Ground Beef Wellington

Ingredients

1 lb ground beef
1 tablespoon olive oil
1 medium onion, finely diced
2 cloves garlic, minced
8 oz mushrooms, finely chopped
1 tablespoon Dijon mustard
1 teaspoon dried thyme
Salt and pepper to taste
1 sheet puff pastry (thawed if frozen)
1 egg (for egg wash)
2 tablespoons breadcrumbs (optional, for added texture)
1/4 cup fresh parsley, chopped (for garnish)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Filling: In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Once browned, remove excess fat and set the beef aside.
Cook the Vegetables: In the same skillet, add the diced onion and garlic, cooking until softened, about 3-4 minutes. Add the chopped mushrooms and cook until the moisture from the mushrooms evaporates, about 5-7 minutes. Season with salt, pepper, and dried thyme.
Combine the Filling: Return the browned ground beef to the skillet with the mushrooms and onion. Stir in the Dijon mustard and breadcrumbs (if using), then remove the mixture from the heat and allow it to cool completely.
Prepare the Puff Pastry: Preheat the oven to 400°F (200°C). Roll out the puff pastry on a floured surface to a size large enough to wrap around the beef mixture. Make sure it’s big enough to completely encase the filling.
Assemble the Wellington: Once the filling has cooled, spoon it evenly in the center of the puff pastry. Fold the pastry over the filling, sealing the edges by pinching them together. Carefully transfer the Wellington to a baking sheet lined with parchment paper.
Egg Wash: Beat the egg in a small bowl and brush it over the top of the pastry to give it a golden, shiny finish.
Bake: Bake in the preheated oven for 25-30 minutes, or until the puff pastry is golden and crispy. If you want a darker crust, you can broil it for an additional 1-2 minutes at the end.
Serve: Let the Wellington rest for 5-10 minutes before slicing. Garnish with fresh parsley and serve hot.

Servings and Timing

Servings: 4-6
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Variations

Vegetarian Version: Replace the ground beef with a plant-based ground meat substitute or a mixture of sautéed vegetables like spinach, mushrooms, and lentils for a hearty vegetarian Wellington.
Spicy Kick: Add some finely chopped jalapeños or red pepper flakes to the filling for an extra layer of heat.
Cheese Option: Add a layer of shredded cheese, like cheddar or Gruyère, in the center of the puff pastry before adding the filling for a cheesy twist.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Freezing: To freeze, let the Wellington cool completely, then wrap it tightly in plastic wrap and foil. Freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat in the oven.
Reheating: To reheat, place the leftover Wellington in a preheated oven at 350°F (175°C) for 15-20 minutes, or until heated through.

FAQs

Can I use ground turkey or chicken instead of beef?

Yes, you can substitute ground beef with ground turkey or chicken for a lighter version of this dish. The flavor will be a bit milder, but it will still be delicious.

How do I keep the pastry from becoming soggy?

Make sure the filling is completely cooled before wrapping it in the pastry, as any excess moisture can make the crust soggy. You can also place a layer of breadcrumbs or a thin layer of cheese in the pastry to help absorb moisture.

Can I prepare this dish in advance?

Yes, you can assemble the Wellington ahead of time and store it in the refrigerator for up to 24 hours before baking. You can also freeze it before baking, then bake it directly from frozen—just add a few extra minutes to the cooking time.

Can I make this without Dijon mustard?

Yes, you can omit the Dijon mustard or substitute it with whole grain mustard, or even a little balsamic vinegar for a tangy kick.

Can I use puff pastry sheets from the store?

Yes, store-bought puff pastry works perfectly for this recipe. Just make sure to thaw it according to the package instructions before using

Can I add more vegetables to the filling?

Yes, you can add vegetables like spinach, bell peppers, or even some grated carrots to the filling for added texture and flavor.

How do I know when the Wellington is cooked through?

The Wellington is ready when the pastry is golden brown and crispy. You can use a meat thermometer to ensure the ground beef reaches an internal temperature of 160°F (71°C).

Can I make this gluten-free?

You can make this recipe gluten-free by using gluten-free puff pastry and ensuring that your breadcrumbs are also gluten-free.

Can I make this dish without mushrooms?

Yes, if you don’t like mushrooms, you can omit them or substitute them with finely chopped spinach or another vegetable of your choice.

Conclusion

Ground Beef Wellington is a delicious and comforting dish that’s perfect for impressing your guests or enjoying with family. With its tender ground beef filling, rich flavors, and flaky puff pastry, it’s a simpler take on the classic Wellington that still delivers all the indulgence and satisfaction. Whether you’re celebrating a special occasion or just craving something hearty, this dish is sure to be a hit at the dinner table!