Cheats Scouse

This is quick, easy, healthy and cheap to make and is sure to sooth on a cold winters night. Serve with lots of pickled beetroot or red cabbage. Traditionally made with leftover meat from a sunday roast, Scouse is a traditional regional stew from Liverpool, UK. I think this is every bit as satisfying as the full version and tastes even better the next day

• Ready In: 40 mins
• Serves: 2-3

Ingredients

• 2  large carrots, chopped
• 2  large potatoes, chopped
• 1  large onion, chopped
• 1⁄2  beef stock cube
• 1 (14 ounce) can  of steak in  gravy
• 1  teaspoon mixed herbs
•  salt
•  pepper

Directions

1. Put the veg in a pan with enough water to just about cover them
2. Bring to the boil, sprinkle over the stock cube, lower the heat and simmer with a lid half on for 30 minutes.
3. Add the can of steak along with the herbs salt and pepper to taste.
4. Bring back to the boil, cook for a few minutes more. It should be quite thick and not watery at all.
5. Serve with pickled beetroot or cabbage and slices of bread.