My Scouse

Recipe by Ju_Staniford
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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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.
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