Ingredients

1 pound ground beef
11/2 cups chopped yellow onions
2 tablespoons minced garlic
2 teaspoons Essence, recipe follows
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon salt
2 tablespoons tomato paste
1/4 cup heavy cream
2 tablespoons unsalted butter
1/2 pound button mushrooms, chopped
1/4 teaspoon dried thyme

1 tablespoon Worcestershire sauce
1 large egg
2 tablespoons water
Mashed Potatoes, recipe follows
3/4 cup diced smoked Gouda
1 cup grated sharp cheddar
2 sheets puff pastry

Directions

Preheat the oven to 400 degrees F.

In a large skillet, cook the beef, stirring, over high heat until no longer pink, about 5
minutes. Add the onions, garlic, Essence, crushed red pepper and 1/4 teaspoon of the salt
and cook, stirring, until the onions are soft and lightly caramelized, about 7 minutes.
Add the tomato paste and heavy cream and cook until the cream is evaporated, 1 to 2
minutes. Remove from the heat and spread on a plate to cool.

In a large skillet, melt the butter over medium-high heat. Add the mushrooms, thyme,
Worcestershire and remaining 1/4 teaspoon salt and cook, stirring often, until most of the

liquid has evaporated, 8 to 10 minutes. Remove from the heat and spread on a plate to
cool.

In a small bowl, beat the egg and water to make an egg wash.

On a lightly floured surface, 1 at a time, roll the puff pastry sheets to an 1/8-inch
thickness, about 11 inches square. Cut each sheet into 2 rectangles. Spread 1/4 of the
cooled mashed potatoes along the lower third of the pastry, leaving a 1-inch border on 3
sides. Top with the beef and the mushrooms, then sprinkle the Gouda cubes over the top.
Brush the sides with egg wash and fold the pastry over the filling to completely enclose.
Press to seal the edges and with the tines of a fork, press to seal tightly. Transfer to a
large baking sheet and paint with the egg wash. Cut 5 small steam vents in the top of the
pastry. Repeat with remaining ingredients.

Bake until starting to turn golden brown, 15 to 16 minutes. Sprinkle the top with the
cheese and bake until the pastry is golden brown and the cheese is melted, about 4

minutes.

Remove from the oven and let rest for 5 minutes. Transfer to a large serving platter,
slice and serve hot.

Mashed Potatoes
3/4 pound Idaho potatoes, peeled and cut into large dice
3/4 teaspoon salt
6 tablespoons heavy cream
2 tablespoons unsalted butter
1/8 teaspoon white pepper
1 tablespoon minced fresh parsley

In a medium saucepan, combine the potatoes, 1/2 teaspoon of salt, and enough water to
cover by 1 inch. Bring to a boil and cook until just fork tender, about 12 minutes. Remove
from the heat and drain. Return to the pan and cook for 1 minute, mashing with a potato

masher or heavy whisk over medium heat. Add the cream, butter, remaining 1/4 teaspoon
salt, and pepper and mash until smooth. Mix in the parsley.

Remove from the heat and spread on a plate to cool for the Wellingtons. (Note: the
potatoes can be made in advance and refrigerated until ready to use in the other
recipe.)

Ingredients

Essence:

Directions

2 1/2
tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yields: about 2/3 cup