Ground Beef Wellington Recipe

Jump to Recipe·Print Recipe

If you’re looking for a way to enjoy the luxury of Beef Wellington without the luxury price tag, this ground beef wellington recipe is your answer. It’s a comfort food centerpiece—juicy, well-seasoned ground beef, loaded with veggies, wrapped up in a crisp, golden puff pastry. The flavors are classic, but the process is so much easier (and more forgiving) than the original. Make it for Sunday dinner, a special family meal, or whenever you want to wow your table with minimal fuss.

Close-up of golden ground beef wellington with vegetables and rich brown gravy, sliced and ready to serve—an easy, comforting holiday meal.

Why You’ll Love This Ground Beef Wellington

Affordable & Accessible: Uses ground beef and everyday vegetables—no filet or fancy ingredients required.
Ultimate Comfort Food: Think of it as a cross between classic Wellington and a supercharged meatloaf, all wrapped in buttery pastry.
Flexible & Kid-Approved: Swap in your favorite veggies, use whatever herbs you have, and enjoy a meal that everyone at the table will love.
Make Ahead & Freezer Friendly: Assemble up to a day ahead or freeze for later.

Ingredients

Onion
Carrot
Celery
Potato
Garlic
Mushrooms
Rosemary or thyme
Olive oil
Frozen peas
Ground beef
Salt
Black pepper
Puff pastry (thawed)
Flour (for rolling)
Egg (for brushing pastry)

For precise amounts, check the recipe card at the end of the post.

Instructions

Prep the Veggies:
Preheat oven to 350°F (180°C).
In a large pan over medium heat, add olive oil. Sauté onion, carrot, celery, potato, mushrooms, garlic, and herbs. Cook, stirring, until veggies are soft and onions are translucent (about 10 minutes). Transfer to a bowl and let cool completely.

Chopped carrots, potatoes, celery, and red onions sautéed in a skillet, ready for ground beef wellington assembly.

Mix the Filling:
To the cooled veggies, add ground beef, peas, salt, pepper, and half the beaten egg (save the rest for brushing the pastry). Mix thoroughly until evenly combined.

Mixing bowl with ground beef, carrots, potatoes, peas, and mushrooms—ingredients for a hearty beef wellington filling.

Assemble the Wellington:
Dust your work surface with flour. Roll out the puff pastry to ¼-inch thickness (or use a ready-rolled sheet).
Shape the beef mixture into a log and place in the center of the pastry.
Brush pastry edges with remaining beaten egg. Roll up tightly, tucking ends under (like a burrito) and place seam-side down on a parchment-lined baking sheet.

Raw ground beef mixture with potatoes, peas, and carrots, shaped and ready to be wrapped in pastry for a beef wellington.

Finish and Bake:
Brush the top with beaten egg.
Use a sharp knife to make a few shallow decorative slits on top (don’t cut deep).
Bake for 45–60 minutes, until pastry is deep golden and filling is cooked through.

Baked ground beef wellington on a serving platter, topped with fresh parsley, and a beautifully golden crust.

Rest & Serve:
Let cool 5–10 minutes before slicing. Serve with gravy, red onion sauce, or your favorite sides.

Gravy being poured over sliced beef wellington, highlighting flaky pastry and savory beef filling for special dinners.

Pro Tips & Variations

Cool the filling before wrapping: Warm filling can make the pastry soggy.
Customize the veggies: Swap in sweet potato, corn, asparagus, or whatever is in your fridge.
Lean ground beef: Leaner beef helps avoid a soggy bottom, but not too lean—some fat adds flavor and juiciness.
Bake on a rack: Placing the Wellington on a wire rack set over a baking sheet helps keep the bottom crisp.
Leftovers: Store in the fridge for 2–3 days, or freeze unbaked for up to 3 months. Thaw overnight in the fridge before baking.

Sliced ground beef wellington filled with peas, carrots, and potatoes, topped with rich brown gravy on a plate.

What to Serve with Ground Beef Wellington

Creamy mashed potatoes or Irish mashed potatoes
Glazed carrots or lemon butter green beans
Red onion gravy, mushroom Marsala sauce, or brown gravy

Sliced ground beef wellington with golden pastry, rich gravy, and tender vegetables, served on a white plate—perfect for a cozy dinner or holiday meal.

FAQ

Can I make individual Wellingtons?

Yes! Divide the mixture and pastry into smaller portions, wrap, and bake for about 30–35 minutes.

Can I use a mix of beef and pork?

Absolutely. It adds even more flavor and moisture.

How do I keep the bottom from getting soggy?

Cool the filling, use lean beef, and bake on a rack or parchment paper. Scoring the pastry helps vent steam.

Can I freeze it?

Yes, freeze unbaked. Thaw overnight in the fridge, then bake as directed.