Ground Beef Wellington

Good lord, this is the mother load of dinner~

A really gorgeous way to sneak veggies and herbs (two words that frighten non-cooks at times) into the easiest super-impressive main dish.

I added about 3/4 pound more beef the second time I made it, just because it seemed to not hold as tight as it could have with only a pound. I added thyme, as well, to round out the flavors. I also have omitted the mushrooms both times, and made instead a mushroom sauce from a nice flour roux to give some moisture to the Wellie.

My new favorite thing to make!