Minced Rump Wellington

Name: Minced Rump Wellington
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Ingredients: 350 g frozen classic vegetable base mix; 300 g premium beef sausages; 400 g lean minced rump steak; 100 g fresh white breadcrumbs; 4 tbsp tomato country relish (Ballymaloe or similar); 4 tbsp tomato country relish (Ballymaloe or similar); 4 tbsp tomato country relish (Ballymaloe or similar); 2 large eggs; 2 tbsp chopped fresh flat-leaf parsley, plus extra to garnish; 2 puff pastry sheets, thawed if frozen; 2 large potatoes, peeled and cut into chunks; 2 carrots, peeled and cut into chunks; 1 small turnip, peeled and cut into chunks; a knob of butter; 4 tbsp cream or milk; 4 tbsp cream or milk; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; 1 × 300 ml carton of ready-made beef gravy; 1 × 300 ml carton of ready-made beef gravy

Preparation info

Serves
4-6

Difficulty
Easy
Ready in
1 hr 30

Appears in

Neven Maguire's Midweek Meals

By Neven Maguire

Published 2020

About

I wanted this recipe to be as easy as possible, so I’ve taken a shortcut by using some frozen vegetables. This mix has finely diced celery, carrot and onion, but there are all sorts of variations depending on where you shop.

Ingredients

a knob of butter
350 g frozen classic vegetable base mix
300

Main course

Method

Preheat the oven to 200°C (400°F/gas mark 6).

Heat a large non-stick frying pan over a high heat. Add the butter and frozen vegetables and quickly sauté for 2-3 minutes, until just tender. Season generously.

Meanwhile, remove the beef sausages from their casings and put