A Traditional Dish From Liverpool - Scouse

This is Liverpool’s version of a Stew or Hot Pot.

An authentic production of Scouse should allow the spoon to stand straight up in the bowl! For veggies, simply remove the meat from the recipe and cook as normal and you have ‘Blind Scouse’ .


900g/2lb neck of lamb, cubed (remove fat first)
450g/1lb stewing or braising steak, cubed (remove fat first)
600ml/1pt beef stock, plus extra hot water for topping up
Oil for frying
3 onions, peeled and sliced
900g/2lb potatoes, peeled and sliced
900g/2lb carrots or parsnips or swede, peeled and cubed (or a mixture)
seasoning to taste
1 tbsp fresh thyme

Serves: 6 People


Preheat the oven to gas 3/325F/170C. Melt a small amount of oil in a large heavy-based pan (or, alternatively, use a metal casserole dish). Seal the lamb and beef cubes quickly in the hot oil, turning often. When the meat begins to brown, add the onions, and cook for 5 minutes stirring often. Pour into a casserole and add all other ingredients except the salt. With cheap cuts of meat it’s always best to add the salt towards the end of the cooking time, otherwise it will make the meat too tough. Add enough hot water to just cover all the ingredients. Cover with a lid and cook in the centre of the oven for 4 hours until the vegetables are cooked through and the ingredients are softer and mixed together. Taste, adjust the seasoning.