My Scouse
- Ready In:
- 1hr 10mins
- Ingredients:
- 7
- Serves:
-
2
ingredients
- low-fat cooking spray
- 226.79 g lamb, cut very small
- 4 large king edward potatoes, sliced
- 3 carrots, sliced
- 1 small turnip, diced
- salt and pepper
- 157.57 ml lamb stock
directions
- Pre-heat the oven to 150.
- Heat up some low-fat cooking spray on the hob and stir-fry the lamb until it is browned on both sides. Transfer to a lidded casserole dish.
- Use this juice from the lamb to stir-fry the carrots and turnip until just starting to soften. Add to the casserole dish.
- Pour in the stock. Cover and cook in the oven for an hour.
- Towards the end of the cooking time, par-boil the potatoes for about 5 - 10 minutes. Add to the casserole dish with salt and a generous amount of pepper and cook at 150 for a further 30 minutes.
- Remove from the oven and stir. The potatoes should have gone all mushy and sludge-like.
- At this point, if you're impatient, you could eat the scouse as it is.
- But it's much better if you transfer it from the casserole into a slow cooker and leave it on medium for about 4 - 6 hours. The flavour will intensify and the lamb will be coming apart,.
- Serve with crusty bread.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Being an exiled Manc in Liverpool, I'm fond of the local speciality! This is a pretty good version of it. The only reason I'm not giving it 5 stars is probably because of my own deficiencies in making it. I tried to cook it in a slow cooker, and while the taste was very good, the potatoes fell apart a little too quickly. Like I said my fault, rather than that of the recipe.