Lamb scouse
This Liverpudlian dish is similar to an Irish stew, with tender lamb and slow cooked veg. It's a real winter warmer and counts as 2 of your 5 a day
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Prep:15 mins
Cook:2 hrs 20 mins
- Serves 4
- Easy
Nutrition per serving
-
kcal 564
-
fat 30g
-
saturates 10g
-
carbs 38g
-
sugars 12g
-
fibre 8g
-
protein 28g
-
salt 1.4g
Ingredients
- 500g lamb neck fillet, cut into chunky pieces
- 1 tbsp plain flour
- 3 tbsp vegetable oil, plus more if needed
- 1 large onion, chopped
- 4 carrots, cut into chunks
- 350g turnip, cut into chunks
- 250ml bitter ale (we used Cains Finest)
- 250ml chicken stock
- 2 bay leaves
- 2 thyme sprigs
- 2 beef stock cubes
- 500g potatoes, cut into chunks
- pickled red cabbage or cooked beetroot, to serve (optional)
Method
Toss the lamb pieces in flour and season well. Heat 1 tbsp oil in a large flameproof casserole dish over a high heat. Working in batches, brown the lamb on all sides, adding more oil if needed, then set aside on a plate.
Turn down the heat to medium and pour in 2 tbsp oil, tip in the onion, carrots and turnips, add a pinch of salt and cook for 8 mins until softened and coloured. Return the meat to the dish along with the ale, stock and herbs. Crumble in the stock cubes and season well.
Bring to the boil, then reduce the heat to a simmer, sitting the potatoes on the top of the stew. Cook for 2 hrs until the meat is tender and the potatoes are soft. Serve with pickled cabbage or beetroot, if you like.
