Ground Beef Wellington Recipe For Two

Beef Wellington is a nice way to dress up a cut of beef, especially for two people. However, you may not always have a small roast or a couple of steaks laying around to make beef Wellington with.  Or for that matter, the money to spend on a roast or a couple of steaks. So making a dressed-up version of ground beef, Wellington can be an inexpensive way to dress up some beef and put an appealing and tasty dish on the table for your family. Ground beef Wellington is a nice inexpensive way to have a dressed-up meal or a small-scale holiday meal that looks good and tastes great.

This particular recipe not only uses lean ground beef but also skips the use of onions  and mushrooms that are typically found in beef Wellington. You certainly can add a small quantity of of those ingredients to accommodate your tastes, if you want them, but around our house, onions and mushrooms are not favored ingredients.

Ground Beef Wellington Ingredients

US                                                                        metrics:

0.5 lb. extra lean ground beef                                                              225 gr ground beef

1 small size potato, peeled and cut to small cube              75 gr potato

1 cup frozen mixed vegetable (peas and carrot)                60 gr frozen mixed vegetable

1 celery stalk, cut to small cube                                       1 celery stalk

2 garlic cloves, finely chopped                                        2 garlic cloves

1 sheet puff pastry, thawed                                             1 sheet puff pastry

1 egg, beaten                                                                  1 egg

½ tbsp dry parsley                                                          1/2 tbsp dry parsley

1 tbsp paprika powder                                                     1 tbsp paprika powder

Canola oil for sauté

Pinch of salt

Pinch of white pepper

Ground Beef Wellington Directions

  • Add 2 tbsp oil in a medium skillet over medium heat. Add garlic and potato. Sauté until potatoes are half cooked. Add celery and frozen mixed vegetable, continue to sauté until vegetables are tender. Transfer into a bowl and set aside to cool down
  • Start preheating the oven to 350 F. Once the vegetable mixture is cooled down, add ground beef, half of an egg, dried parsley, paprika powder, salt and pepper to the bowl. Mix together until the ingredients are evenly combined.
  • Roll out the puff pastry in a clean and flour-dusted surface to 1/4-inch thickness. Add the beef mixture on the rolled-out puff pastry sheet. Gently roll up the sides of the pastry over the beef mixture. Pinch the ends together to secure it. Turn it over, so the pinched side now is on the bottom. Seal both ends by pushing it together with a fork. Brush the top and sides of the pastry with the remaining egg.
  • Bake the beef pastry in the preheated oven for 30 minutes to 45 minutes until crust is golden.


  • Makes two servings

Red Lentil Lasagna Recipe

Red Lentil Lasagna Recipe

Lasagna is both a kind of pasta and a dish made with that pasta. Lasagna is long, flat, wide noodles which are ideal for layering in a baking dish to make a pasta casserole, which can contain a variety of meats and vegetables.

A  lasagna can be pre-assembled without being cooked, enabling the cook to set the lasagna aside and cook it later, when ready.  Pre-assembling lasagna can be a useful technique in the culinary armory in a clamoring family since a cook can pre-assembled two lasagnas, cook and serve one, and set aside for another day or cook both and refrigerate or freeze for later use.

There are different lasagna recipes used throughout the world since this Italian dish has been adopted by multiple nations. These recipes incorporate trading layers of lasagna with different sauces, cheeses, and distinctive fixings., but this is one of my favorite recipes.

Recipe Ingredients

Lasagna Body Ingredients


US measure

Metric measure

Red lentils½ cup125 grams
Olive oil2 teaspoons5 grams
Garlic, finely mincedTwo or three cloves
Medium onion, diced1
zucchini, diced small2
celery stalk, finely sliced1
Two chopped tomatoes30 oz850 grams
Tomato puree or paste2 teaspoons9.86 milliliters
Dried oregano1 teaspoons4.93 milliliters
Ricotta cheese or Greek yogurt12 oz350 grams
Sheets of lasagna12
Mozzarella  cheese, grated½ cup60 grams
Lite broth or water1 ½ cup375 ml

White Sauce Ingredients


US measure

Metric measure

Ground Nutmeg or Apple Pie Spice½ teaspoon4 grams
Corn starch1/3 cup (1½ oz)40 gram
Whole Milk3 cups (26 fl oz)750 ml

Pan Size


US measure

Metric measure

10 x 10 x 212 cups3 liter

Recipe Directions

Mixture Recipe

  • Soak the lentils in boiling water for at least 30 minutes, then drain them.
  • At the same time, in a frying pan, heat the oil and add the onion and garlic and cook for 2 minutes.
  • After onion begins to brown, add celery, and zucchini and cook for 3 minutes more.
  • Now in a saucepan, add lentils, tomato puree, tomatoes, and water. Bring to a boil, then turn off and let soak for at least 30 minutes, until lentils are just tender. Do not overcook lentils, or you will have mush.

Sauce Recipe

  • Prepare the white sauce, in a pot, mix the Cornstarch (cornflour) with two tablespoons of stir until it turns into a smooth blend. After that pour in the remaining milk in the pan and mix and cook on medium-low until mixture starts to bubble and thickens. Then add nutmeg and season with pepper and further cook for 5 minutes.

 Baking Method

  • Preheat over to 180 C,  350 F, Gas 4.
  • Take half of the white sauce and beat ricotta cheese into it.
  • Spread a third of the lentils on the base of the dish.
  • Cover with a layer of lasagna sheets.
  • Spread another third of the lentils blend over the pasta
  • Spread the white sauce ricotta cheese blend evenly on top.
  • Add another layer of lasagna
  • Add remaining lentils.
  • Pour the white sauce evenly on the top
  • Sprinkle ground Grated Mozzarella  on the white sauce.
  • Bake for an hour
  • If the top starts to darken too much protect it with a loose aluminum foil cover


  • This mouth-watering dish serves 6

How best to serve the dish?

  • Lasagna is best served hot and usually with a garlic bread side.

How to store

If stored as soon as cool enough to handle safely, Lasagna can be refrigerated 3 to 5 days.  If properly wrapped in freezer paper or aluminum foil Lasagna will keep for about 18 months.

Related References