Scouse pie

Name: Scouse pie
Total time: 25200 s
Yield: 4 servings
Cuisine: British
Ingredients: 400 g organic beef diced; 300 g organic lamb diced; 1 large onion; 2-3 parsnips; 2-3 carrots; Black pepper; Oxo cubes x2; Worcestershire sauce; 700 g potatoes cubed; 225 g plain flour; 1 egg yolk; Dash salt; 125 g butter; 125 ml ice cold water (as required)

almu21 @cookalmu

#MyCookbook recipe 24
Scouse is the typical meat stew from Liverpool region (liverpudlians also known as scousers) and this is my go back to recipe for cold winter months. But as I always have enough for two dinners I have tried it as pie filling to serve with pickles or a soup. You can use ready made pastry but I have included basic pastry recipe.

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Ingredients

7 hours

4 servings

400 gorganic beef diced
300 gorganic lamb diced
1large onion
2-3parsnips
2-3carrots
Black pepper
Oxo cubes x2
Worcestershire sauce
700 gpotatoes cubed
Pastry
225 gplain flour
1egg yolk
Dashsalt
125 gbutter
125 mlice cold water (as required)

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Steps

7 hours

1

Chop onion finely and sautee in olive oil. Do not let it burn.
2

Diced the meat to smaller cubes than I would use normally for the scouse. Sprinkle with ground black pepper and brown the meat. Splash with worcester sauce cook out and reserve with the softened onion
3

Soften chopped carrot and parsnip a bit in leftover meat juices. Reserve with meat
4

Dice 2 of the potatoes very finely. We want them to break up while cooking. Add to the slow cooker with rest of ingredients
5

Top with cold water to cover potatoes. Add crumbled oxo cubes and cook on high for 2 hours
6

After 2 hours add rest of potatoes chopped to the slow cooker. Reduce the heat to low and cook for further 3 hours. Stir and add a splash of Worcestershire sauce if you like
7

Make a pastry mixing flour, butter, egg yolk and water in a bowl. Knead until dough soft and doesn't stick to the surface. Wrap in cling film and put in fridge for 40-50 minutes(or you can use ready made short crust pastry)
8

Roll with rolling pin. Use 2/3 of the pastry to cover bottom of pie dish.
9

Fill pie dish with cold left over scouse. Dampen edges a bit. Roll rest of the pastry and cover pie dish. You may want to press edges together by hand or with fork.
10

Make a couple of holes to let air out so that pie doesn't explode. Brush a bit of beaten egg for shine
11

Bake on medium oven 160°C for 30-40 minutes until golden brown

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almu21 @cookalmu

on November 02, 2020 16:21

Chemist by trade. Inspired by my grandad to grow my own crops. I hate waste and found a hobby in the art of pickling, jamming and marmalading. Although most of my creations end up as presents I must admit that others happiness makes me proud of my hard work.