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Beef Wellington with Parmesan Mash and Honey Carrots

Prep Time:

Cook Time:


4 Servings


2 Pre-Prepared Beef Wellingtons

2 Medium Potatoes

40g Butter, chopped

1/3 Cup Milk

1/3 Cup Grated Parmesan Cheese

2 Meduim Carrots

3 Tablespoons of Honey

2 Tablespoons of Flat Leaf Parsley (Finely Chopped)


Preheat Oven to 180 degrees. Place Wellingtons on a baking tray and bake for approximately 35 mins (they will be cooked when the pastry puffs and turn slightly brown)

While they are cooking peel 2 potatoes and cut into large chunks. Cook in a large saucepan of boiling salted water for 20 minutes or until very tender but not falling apart. Drain potatoes well and return to saucepan over low heat. Shake pan gently until any remaining water evaporates. Using a potato masher, roughly mash potatoes.

Add butter and milk to potatoes.  Garnish with the parmesan.

Cook the Carrots in a saucepan of boiling water until just tender. Place in a serving bowl, add the honey and toss to coat. Garnish with the parsley and season with salt and pepper to taste.

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