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Andy Mogg’s Pulled Beef Lasagne

A close up of a whole baked pulled beef lasagna

Introducing another special guest recipe! This one is from one of our very loyal customers, Andy Mogg – a Mezzo 76 owner, blogger and a keen, active Stone Bake social follower! Enjoy his delicious wood fired pulled beef lasagne.


I cooked the brisket in the slow cooker then finished in my Wood Fired Oven but you could do it all in the oven or in a pan if you don’t have a slow cooker. Depending on how you cook the beef you may need a bit more red wine or some beef stock/hot water.

A Mogg pulled beef lasagne_Fotor


2 tbsp olive oil
1 red onion, peeled
1 large carrot, peeled
2 cloves garlic, peeled
2 pinches dried oregano
2 star anise
1 beef stock cube
10 chestnut mushrooms
500g Brisket of beef chopped into huge chunks..the bigger the better.
1 tbsp tomato purÈe
1 tbsp Worcestershire sauce
2 bay leaf
300ml good quality red wine
2tbsp corn flour
1 x 400g tin chopped tomatoes with herbs
Salt and freshly ground black pepper

For the sauce

25g butter
25g flour
300ml milk
Pinch of ground nutmeg
100g Cheddar cheese, grated
30g Parmesan cheese, grated
6 sheets of ënon-cookí lasagne sheets


Coat the meat in the corn flour and season with salt and pepper.

Grate the carrot and finely slice the onion, chop the mushrooms, and crush the garlic, Heat the olive oil in a pan before frying the carrot, garlic onion and mushrooms together. Season with the bay leaf, a pinch of oregano, Worcestershire sauce, star anise and a little salt and pepper. Allow the onion and mushroom to soften before making a well in the centre of the pan. Place the chunks of meat in the middle of the pan and stir well. Crumble in the stock cube then add the tomato puree and allow to cook out for 30 seconds. Continue until all the meat has browned nicely. Add the wine and cook off the alcohol before adding the tomatoes. Leave to simmer for a further 2-3 minutes. Tip into your slow cooker and cook for 6-8 hours on medium.

When the meat is tender and will pull apart, remove the bay leaf and star anise, then pull the meat into long strands using two forks, mix with the sauce. At this point if you think it’s all a bit runny then you can reduce in a pan on the hob. Pre-heat your wood fired oven then let it drop to around 200 degrees..

To make the cheese sauce, first melt the butter in a saucepan. Add the flour and using a wooden spoon, stir to form a paste. Over a gentle heat add a third of the milk, whisking to prevent any lumps forming. Add the rest of the milk a third at a time, whisking as you go. Season with salt and pepper and a pinch of ground nutmeg. Allow the sauce to cook out for another minute before adding the Cheddar cheese. Stir and remove from the heat.

Spoon half of the meat and sauce into the bottom of the baking dish and place pasta sheets on top (break the sheets if necessary to avoid any overlapping). Next, pour in just under half of the cheese sauce, and spread evenly using a spatula before spooning the remaining meat on top. Add the final layer of pasta and use the spatula to pour over the remaining cheese sauce.
Finish with the grated Parmesan and sprinkle with another pinch of oregano and some grated nutmeg. Add a light seasoning of salt and pepper before cleaning the edges of the dish and placing in the oven to bake for 20-25 minutes, or until golden brown.
Serve with a huge side salad and some garlic bread (you could also do this in your WFO), oh and the rest of the wine.

Be sure to follow Andy on Twitter  for all his latest foodie thoughts and check out his blog!