My Scouse

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 2
• low-fat cooking spray
• 1/2 lb lamb, cut very small
• 4 large king edward potatoes, sliced
• 3 carrots, sliced
• 1 small turnip, diced
• salt and pepper
• 1/3 pint lamb stock

Recipe

• 1 pre-heat the oven to 150.
• 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 use this juice from the lamb to stir-fry the carrots and turnip until just starting to soften. add to the casserole dish.
• 4 pour in the stock. cover and cook in the oven for an hour.
• 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 remove from the oven and stir. the potatoes should have gone all mushy and sludge-like.
• 7 at this point, if you're impatient, you could eat the scouse as it is.
• 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 serve with crusty bread.