Jamie Oliver Minced Beef Wellington

The Jamie Oliver Minced Beef Wellington is a showstopping dish with rich, savory flavor and a satisfying texture, all wrapped in golden puff pastry. It’s a comforting yet elegant meal that’s deceptively easy to pull together. I made it for a weekend dinner and was surprised by how customizable and forgiving it was. (inspired by Jamie Oliver)

Ingredients Needed

For the Beef Mixture:

• 1kg (2.2 lbs) minced beef
• 100g (3.5 oz) tomato ketchup
• 3 eggs
• Salt and pepper to taste
• 100ml (3.4 fl oz) water
• 3 onions, finely chopped
• 3 garlic cloves, finely chopped
• Small handful of sage, chopped
• Handful of parsley, chopped

For the Mushroom Filling:

• 25g (0.9 oz) butter
• 200g (7 oz) mushrooms, finely chopped

For the Pastry:

• 500g (1.1 lbs) pack puff pastry
• 1 egg, for egg wash

How To Make Jamie Oliver Minced Beef Wellington

Mixing the Meat:

Start by combining the minced beef with tomato ketchup, 3 eggs, salt, pepper, and water in a mixing bowl or tabletop mixer. Mix it thoroughly for about 5 minutes until it’s smooth and well combined. Then, stir in the finely chopped onions, half of the garlic, sage, and parsley. It will smell amazing even at this stage!

Preparing the Meat:

Preheat your oven to 200°C (180°C fan/gas 6 or 400°F). Shape the meat into a compact sausage shape about 30cm long on a lined baking tray. Bake it for 20 minutes to help it firm up, then remove and let it cool completely—this step is key to avoiding soggy pastry.

Cooking the Mushrooms:

While the meat is cooling, heat butter in a frying pan over high heat. Add the chopped mushrooms and cook them for about 3 minutes. Then toss in the remaining garlic and cook for another 2 minutes. Make sure to drain off any water that collects—this keeps the filling from getting watery.

Preparing the Pastry:

Roll out your puff pastry into a large rectangle. Beat the remaining egg with a splash of water to create an egg wash. Brush this lightly over the pastry to help it crisp and brown beautifully.

Assembling the Wellington:

Spread the mushroom mixture in a strip down the middle of the pastry. Carefully place your cooled meatloaf on top. Slice the pastry edges into strips and criss-cross them over the beef like a braid. Tuck the ends under, and brush the whole thing with more egg wash.

Baking the Wellington:

Transfer your Wellington to a baking sheet and bake for 40 minutes. After 30 minutes, check the color—if it’s browning too quickly, loosely cover with foil. When it’s golden and puffed, it’s done!

Why I Love This Recipe

I made this Jamie Oliver Minced Beef Wellington on a Sunday evening, and it quickly became a family favorite. It’s hearty, packed with flavor, and looks way fancier than it actually is to make. Plus, it gave me big “comfort food with flair” energy—exactly what I was craving. This one’s going in regular rotation!

Recipe Tips

• Cool the meat completely before wrapping—it keeps the pastry crisp.
• Drain the mushrooms well to prevent a soggy bottom.
• Don’t skip the egg wash—it gives that lovely golden sheen.
• Use ready-rolled puff pastry to save time and stress.
• Get creative—add spinach, leeks, or even mustard to the mushroom layer for a twist.

How To Store This Jamie Oliver Minced Beef Wellington

At Room Temperature

Best served hot or warm. Don’t leave it out for more than 2 hours.

In the Fridge

Store leftovers in an airtight container for up to 3 days. Great for next-day lunches!

In the Freezer

Wrap slices in plastic wrap and foil. Freeze for up to 3 months. Defrost in the fridge overnight before reheating.

Reheating

Reheat in the oven at 180°C (350°F) for 15–20 minutes. For quicker heating, use a microwave for 2–3 minutes on medium power, but note that the pastry may soften.

Nutrition Facts (per serving)

• Calories: 640 kcal
• Carbs: 27g
• Protein: 33g
• Fat: 45g
• Sugar: 7g
• Fibre: 2g
• Sodium: 1.4g

Let’s Answer a Few Questions!

Can I substitute the puff pastry?
Totally! Phyllo dough works in a pinch—it’s lighter and crispier, but not as buttery.

What type of beef works best?
Lean minced beef is ideal. It holds together well and keeps the pastry from getting greasy.

Can I prep this ahead of time?
Yes! Assemble it, cover tightly, and refrigerate up to a day ahead. Bake fresh for best results.

How do I avoid soggy pastry?
Make sure the filling is cool and dry. Drain mushrooms well and let the meatloaf cool completely before assembly.

Can I make a veggie version?
Absolutely—try Jamie Oliver’s Vegetarian Wellington for a meat-free spin!

Try More Recipes:

• Jamie Oliver Beef Stroganoff
• Jamie Oliver Beef Short Rib
• Jamie Oliver Corned Beef Hash