Beef & Potato Wellington

Today, November 24th, our neighbors to the south in the USA, are celebrating their Thanksgiving Day. It encompasses both religious and secular aspects … being both a harvest festival and a festival of family.

Here in Canada, we have already enjoyed our Thanksgiving in October but I thought it would be nice to acknowledge their holiday with posting a special meal.

While a classic beef wellington makes for a elegant dinner, it is easy to re-create a Wellington into a gourmet, hearty meal but on a more reasonable every day budget & time frame. Rather than using an expensive steak cut, this beef wellington recipe uses inexpensive ground beef and puff pastry sheets. The ground meat can be changed to ground pork, chicken, turkey or sausage. The list of additions to the meat is endless ranging from mushrooms to cheese. Some bacon mixed with the beef gives the dish that nice bacon impact that is very tasty.

This classic beef wellington-revisited is not only delicious but decadent. It is so good with a mushroom gravy.

Print Recipe
Beef & Potato Wellington
  1. Thaw puff pastry overnight in refrigerator. Cook potatoes & mash with grated cheese, salt & garlic powder. On a piece of parchment paper, roll potato/cheese mixture into a log shape. Set aside, keeping warm.
  2. In a large saucepan, cook bacon until browned but not real crisp; drain on paper towel then chop & set aside.
  3. Sauté onions, mushrooms & garlic in bacon drippings; set aside. Add beef to saucepan & scramble fry until browned, stirring to break up & moisture has evaporated. Remove from heat.
  4. Add vegetables back to saucepan along with flour, beef broth powder, beaten egg, bacon & seasonings. Combine well.
  5. Preheat oven to 375 F.
  6. On a sheet of parchment paper, roll out puff pastry thin but not so it will break when filled. On one end (which becomes the center underneath the roll) spoon a layer of meat mixture. Next, lay the mashed potato 'log' on top. Spoon the rest of the meat mixture on top & around the sides, lightly patting it into the potato log.
  7. Taking hold of the pastry (that is already tucked underneath), wrap it over top & tuck the edge in underneath to join up with the other pastry edge. Pinch together the open ends, leaving a bit of a gap to allow steam to escape.
  8. Make egg wash & brush liberally over pastry. Lift the 'wellington', using the parchment paper to a baking sheet.
  9. Bake for about 45 minutes or until nicely browned. Remove from oven, cover lightly with a sheet of foil for about 10 minutes. Slice & serve with a mushroom gravy if you wish.