My Scouse

1. 1

   Pre-heat the oven to 150.

2. 2

   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.

3. 3

   Use this juice from the lamb to stir-fry the carrots and turnip until just starting to soften. Add to the casserole dish.

4. 4

   Pour in the stock. Cover and cook in the oven for an hour.

5. 5

   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.

6. 6

   Remove from the oven and stir. The potatoes should have gone all mushy and sludge-like.

7. 7

   At this point, if you're impatient, you could eat the scouse as it is.

8. 8

   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,.

9. 9

   Serve with crusty bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.