My Scouse

Directions

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.