Slow Cooker Pat's Scouse
I first cooked this typical liverpudlian dish a few years ago. I cooked it in my biggest pot and at the end of the cooking I had to split it in two pans and was struggling to keep it from sticking to the bottom. My friend pat (RIP) lent me a slow cooker and I was a convert ever since. She will always be remembered
Slow Cooker Pat's Scouse
I first cooked this typical liverpudlian dish a few years ago. I cooked it in my biggest pot and at the end of the cooking I had to split it in two pans and was struggling to keep it from sticking to the bottom. My friend pat (RIP) lent me a slow cooker and I was a convert ever since. She will always be remembered
Open in Cookpad AppSteps
- 1
Soften the onion in a bit of oil. Transfer onion to slow cooker - crockpot
- 2
Brown the lamb and the beef in the oil from cooking onions. Add freshly ground black pepper and a dash of worcestershire sauce. Cook till sealed. Transfer to the Slow cooker - crockpot
- 3
Sautee carrots and parsnip in leftover fat. Transfer to slow cooker.
- 4
Cube part of the potatoes very finely and add to the Slow cooker - crockpot
- 5
Sprinkle with beef stock cube and add enough water to nearly cover potatoes. Cover and cook on low for 2-3 hours
- 6
Chop rest of potatoes in bigger chunks and add to slow cooker - crockpot. Cook for another 2-3 hours.
- 7
You can taste and add a bit more seasoning to your taste and maybe a further dash of worcestershire sauce.
- 8
The typical scouse used to be accompanied by red cabbage and pickled beetroot. I suggest any sort of pickles you like will go fabulous. I am planning to have a taste of my first batch of the green beans I pickled back in September.
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Comments (2)
the recipe looks great , I don’t usually cook Scouse in slow cooker but want to try this one
please can you tell me how long I would need to cook for on high and on medium?
many thanks
kirsty