What to bake: Lorraine Pascale’s Beef, Guinness & Porcini puff pie

Who better to go to for puff pie than the queen of baking Lorraine Pascale. The celebrity chef shows us how to create a sumptuous puff pie perfect for a family night in.



Spray oil
1kg lean beef (stewing steak pieces)
4 tbsp plain flour
2 medium onions, quartered, with root left intact
500ml beef stock
330ml Guinness
2 tbsp Worcestershire sauce
2 garlic cloves, finely chopped
Leaves from 4 sprigs of fresh rosemary, finely chopped
2 bay leaves
2 large carrots, cut into chunks
25g dried porcini mushrooms
Salt and freshly ground black pepper


320g sheet of light ready-rolled puff pastry, defrosted
1 egg yolk
1 tbsp semi-skimmed milk

To serve
Garden peas


1. Preheat the oven to 170°C, (Fan 150°C), 325°F, Gas Mark 3. Line a large baking sheet with baking parchment and set aside.

2. Spritz a large non-stick casserole pot with spray oil and set over a high heat. Toss the beef in a large bowl with the flour and season. Then, working in three batches, brown the meat well in the pan to get some good colour on it. This will add lots of extra flavour to the finished stew. Scoop the meat out into a bowl as you go and spray a little more oil between batches if necessary.

3. Once all the beef has been browned and removed, fry the onion wedges over a medium heat for 4–5 minutes, stirring occasionally, until just turning golden. Return the meat to the casserole pot, add the stock, Guinness, Worcestershire sauce, garlic, rosemary, bay leaves and season. Bring to the boil, then pop the lid on and place in the oven for 3 hours.

4. Stir the carrots and porcini mushrooms into the casserole for the last halfhour. At this point don’t put the lid back on, and also turn the heat up to 180°C, (Fan 160°C), 350°F, Gas Mark 4.

5. As soon as you have put the casserole back into the oven, mix the egg yolk and milk together in a small bowl and brush this over the puff pastry pieces. Then, bake the pastry in the oven with the casserole for the final 30 minutes of cooking.

6. Once cooked, the pastry should be puffed and golden. To check that the meat is tender, you should be able to literally cut it with a spoon. Check seasoning and adjust if necessary. To serve, remove the bay leaves from the casserole then divide it between six plates or wide bowls. Put a puff pastry square on top and serve with some peas.

See more recipes on Lorraine’s Blog.

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