Minced beef Wellington

Serves 8 Prep 20 mins Cook 1 hr 20 mins

1kg minced beef

100g tomato ketchup

4 eggs

3 onions, finely chopped

3 garlic cloves, finely chopped small handful sage, chopped handful parsley, chopped

25g butter

200g mushrooms, finely chopped 500g pack puff pastry creamy mash, caramelised shallots,

roasted carrots, to serve (see right)

1 Mix the beef with the ketchup, 3 eggs, seasoning and 100ml water in a mixer for 5 mins – or squeeze and squelch with your hands in a bowl. Mix in the onions, half the garlic and the herbs.

2 Heat oven to 200C/180C fan/gas 6. Press the meat into a sausage shape about 30 x 10cm on a baking tray. Cook for 20 mins, remove and leave to cool.

3 Heat the butter in a frying pan over a high heat, add the mushrooms and cook for 3 mins. Add remaining garlic and cook for a further 2 mins, pouring off the excess water from the mushrooms. 4 Roll the pastry into a rectangle large enough to wrap up the beef. Beat the remaining egg with a little water and brush over pastry.

5 Spread the mushroom mix into a strip along the middle of the pastry. Sit the meat on top, then cut the pastry either side into strips from the meat outwards. Criss-cross over the meat and tuck in the ends. Brush with egg, place on a baking sheet and cook for 40 mins, covering after 30 mins if too brown.

PER SERVING 640 kcals, fat 45g, saturates 20g, carbs 27g, sugars 7g, fibre 2g, protein 33g, salt 1.4g