Description
Beef Wellington Casserole brings classic elegance to your weeknight dinner table without all the fancy fuss. Layers of tender beef, buttery pastry, and rich mushroom sauce create a comforting meal that feels like a restaurant experience right in your kitchen.
Ingredients
Scale
Mains:
- 1 pound lean ground beef
- 1 sheet puff pastry, thawed
Vegetables and Aromatics:
- ½ large onion, finely chopped
- 1 cup finely chopped mushrooms
- 2 cloves garlic, minced
Seasonings and Liquids:
- 1 tablespoon butter
- 1 teaspoon steak seasoning
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 egg
- Salt, to taste
- Pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C). Line a standard baking sheet with parchment paper for easy cleanup and smooth pastry release.
- Melt 1 tablespoon butter in a 10-inch skillet over medium heat. Add ½ large onion and 1 cup mushrooms, cooking until they release their moisture and turn golden, approximately 5-6 minutes.
- Add 2 minced garlic cloves to the vegetable mixture. Stir continuously for 45-60 seconds until fragrant.
- Introduce 1 pound lean ground beef to the skillet. Crumble meat using a wooden spoon. Sprinkle 1 teaspoon steak seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper across the surface.
- Cook beef until no pink remains, roughly 6-7 minutes. Tilt the pan and use a spoon to remove excess liquid and fat.
- Pour 1 tablespoon Worcestershire sauce and 1 tablespoon Dijon mustard over the meat. Mix thoroughly and let the mixture cool for 10 minutes.
- Unfold the thawed puff pastry sheet on a lightly floured surface. Transfer carefully to the prepared baking sheet.
- Spread the beef mixture down the center of the pastry, leaving 2-inch borders on each side.
- Fold pastry edges over the filling, creating a sealed packet. Position seam-side down for a neat appearance.
- Whisk 1 egg and brush across the entire pastry surface for a golden, glossy finish.
- Bake for 22-25 minutes until the pastry turns deep golden brown and looks puffy and crisp.
- Remove from oven and allow the casserole to rest for 8 minutes before slicing into hearty portions.
Notes
- Drain ground beef thoroughly to prevent a soggy pastry, which can make your crust less crisp and flaky.
- Sauté mushrooms and onions until they release their moisture, concentrating their rich flavor and preventing excess liquid in the final dish.
- Refrigerate the pastry for 15 minutes before assembling to help it maintain a crisp, defined shape during baking.
- When folding the pastry, press edges firmly to create a good seal that keeps all the delicious beef filling inside during cooking.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Casseroles
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 4
- Calories: 460 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 27 g
- Cholesterol: 110 mg