Poor Man's Beef Wellington

• 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

1. Preheat the oven to 400 degrees F.
2. In a large skillet, cook the beef, stirring, over high heat until no longer pink, about 5 minutes.
3. 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.
4. Add the tomato paste and heavy cream and cook until the cream is evaporated, 1 to 2 minutes.
5. Remove from the heat and spread on a plate to cool.
6. In a large skillet, melt the butter over medium-high heat.
7. 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.
8. Remove from the heat and spread on a plate to cool.
9. In a small bowl, beat the egg and water to make an egg wash.
10. On a lightly floured surface, 1 at a time, roll the puff pastry sheets to an 1/8-inch thickness, about 11 inches square.
11. Cut each sheet into 2 rectangles.
12. Spread 1/4 of the cooled mashed potatoes along the lower third of the pastry, leaving a 1-inch border on 3 sides.
13. Top with the beef and the mushrooms, then sprinkle the Gouda cubes over the top.
14. Brush the sides with egg wash and fold the pastry over the filling to completely enclose.
15. Press to seal the edges and with the tines of a fork, press to seal tightly.
16. Transfer to a large baking sheet and paint with the egg wash. Cut 5 small steam vents in the top of the pastry.
17. Repeat with remaining ingredients.
18. Bake until starting to turn golden brown, 15 to 16 minutes.
19. Sprinkle the top with the cheese and bake until the pastry is golden brown and the cheese is melted, about 4 minutes.
20. Remove from the oven and let rest for 5 minutes.
21. Transfer to a large serving platter, slice and serve hot.
22. Mashed Potatoes
23. 3/4 pound Idaho potatoes, peeled and cut into large dice
24. 3/4 teaspoon salt
25. 6 tablespoons heavy cream
26. 2 tablespoons unsalted butter
27. 1/8 teaspoon white pepper
28. 1 tablespoon minced fresh parsley
29. In a medium saucepan, combine the potatoes, 1/2 teaspoon of salt, and enough water to cover by 1 inch.
30. Bring to a boil and cook until just fork tender, about 12 minutes.
31. Remove from the heat and drain.
32. Return to the pan and cook for 1 minute, mashing with a potato masher or heavy whisk over medium heat.
33. Add the cream, butter, remaining 1/4 teaspoon salt, and pepper and mash until smooth.
34. Mix in the parsley.
35. Remove from the heat and spread on a plate to cool for the Wellingtons.
36. (Note: the potatoes can be made in advance and refrigerated until ready to use in the other recipe.)
37. 2 1/2 tablespoons paprika
38. 2 tablespoons salt
39. 2 tablespoons garlic powder
40. 1 tablespoon black pepper
41. 1 tablespoon onion powder
42. 1 tablespoon cayenne pepper
43. 1 tablespoon dried leaf oregano
44. 1 tablespoon dried thyme
45. Combine all ingredients thoroughly and store in an airtight jar or container.
46. Yields: about 2/3 cup

ground beef, yellow onions, garlic, red pepper, salt, tomato paste, heavy cream, unsalted butter, mushrooms, thyme, worcestershire sauce, egg, water, potatoes, gouda, cheddar, pastry

Taken from www.foodnetwork.com/recipes/emeril-lagasse/poor-mans-beef-wellington-recipe.html (may not work)