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Ground Beef Wellingtons

A delightful and savory twist on the classic beef Wellington, this casserole format is easy to prepare and packed with flavor, making it perfect for weeknight dinners and special occasions.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 lb ground beef
  • 1 cup mushrooms, finely chopped
  • ½ onion onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried thyme
  • ¼ cup parsley, chopped (optional) Optional for added freshness
For the Sauce
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup beef broth
  • 1 tablespoon heavy cream
  • 1 teaspoon soy sauce
For the Casserole
  • 1 package puff pastry, thawed (14 oz)
  • 1 egg beaten (for egg wash)

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large skillet over medium heat, add the ground beef and cook until browned. Drain any excess fat.
  3. Stir in the chopped mushrooms, onion, and garlic. Sauté for about 5-7 minutes, until the vegetables are softened.
  4. Add the Worcestershire sauce, Dijon mustard, salt, pepper, thyme, and parsley. Mix well and cook for another 2-3 minutes to let the flavors meld. Remove from heat and let cool slightly.
Sauce Preparation
  1. In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until it forms a paste.
  2. Gradually add the beef broth while whisking continuously to avoid lumps.
  3. Bring the mixture to a simmer and let it thicken for about 3-5 minutes. Stir in the heavy cream and soy sauce, then remove from heat.
Assembly
  1. Pour the sauce over the beef and vegetable mixture, stirring to coat evenly.
  2. On a lightly floured surface, roll out the thawed puff pastry sheet. Cut it into rectangles that are large enough to hold the filling.
  3. Place a scoop of the beef filling on each rectangle of pastry.
  4. Fold the pastry over the filling to create a pocket. Use a fork to crimp the edges, sealing in the delicious goodness.
  5. Place the filled pastries onto a baking sheet lined with parchment paper. Brush the tops with the beaten egg.
Baking
  1. Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.
Serving
  1. Once baked, let the Ground Beef Wellingtons cool for a few minutes before serving. They are best enjoyed warm.

Notes

Tips: Don’t overfill the pastry, make ahead by preparing beef filling in advance, and experiment with flavors by adding other ingredients like spinach or cheese.