Stranger Foods

Scouse

Serves 4 2 hr 25 mins

British

This meat-and-potato stew from Liverpool has versions throughout northern Europe, and not even Scousers agree what the best recipe is.

Ingredients

x0.5

Metric

Imperial

800 g scrag end/lamb neck, on the bone in thick slices or 600 g boneless lamb shoulder
2 tbsp beef dripping or neutral oil
500 g floury potatoes, cleaned
2 onions
600 ml beef stock
2 sprigs fresh thyme
1 bay leaf
2 carrots
250 g swede, optional
Salt and pepper
Worcestershire sauce, to taste

°C

°F

Heat the oven to 140°C/gas 3; alternatively, cook this on the hob. Heat the fat in a large, lidded saucepan or ovenproof pan over a medium-high heat, then sear the meat in batches, until properly browned.
Lift out and set aside. Meanwhile, peel half the potatoes and cut into small cubes, setting the rest aside for the time being, and peel and thinly slice the onions.
Turn down the heat, add the onions and fry, stirring regularly, until soft.
Now add the cubed potatoes, fry for five minutes more, then stir in the stock, scraping the bits off the bottom of the pan as you do so, and return the meat to the pot along with the herbs.
Bring to a simmer, then cover and put in the oven (or leave on a low heat) for , until the potatoes have begun to dissolve into the sauce. Mash a few of them against the sides of the pot to help them along.
Meanwhile, peel and cube the carrots and swede, if using, and dice the remaining potatoes – there’s no need to peel them.
After the scouse has been cooking for , add the vegetables to the pot and return to the oven (or hob) for another hour, or until the vegetables are tender.
Season to taste with salt, pepper and a dash of Worcestershire sauce, and serve hot with pickled cabbage or beetroot.