Scouse
Serves: 4
Prep time: 15 minsTotal time: 
Recipe photograph by Toby Scott
Scouse
This simple, homely hotpot gets its name from Lobskause, a recipe brought to Liverpool by sailors from Baltic ports around the North Sea, and from which Liverpudlians took their nickname
Serves: 4
Prep time: 15 minsTotal time: 
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Nutritional information (per serving)
Calories
452Kcal
Fat
19gr
Saturates
8gr
Carbs
39gr
Sugars
12gr
Fibre
8gr
Protein
29gr
Salt
1.7gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 500g lamb neck fillet
- 1 tbsp plain flour
- 2 large onions, roughly chopped
- 800ml stock (use 2 cubes or stockpots)
- 3 potatoes, about 500g
- 3 carrots, about 350g
- 1 tsp Worcestershire sauce, optional
- chopped parsley to garnish, optional
- pickled red cabbage, to serve
Step by step
- Chop the lamb into roughly 2cm pieces. Toss with the flour in a heavy-based pan so that the meat gets coated. Add the onion, stock and a generous amount of freshly ground black pepper. Bring to the boil, skim off any scum, then turn the heat right down and simmer gently, covered, for 1½ hours.
- Peel and chop the potatoes and carrots into roughly 2cm chunks. Mix in to the pot and bring back to a simmer, then re-cover and cook for another hour. By this time the veg should be tender, and the potatoes will have started to break down and thicken the sauce. Add the Worcestershire sauce if using and check the seasoning.
- Serve in deep bowls, scattered with some chopped parsley if you want, and with pickled red cabbage (the traditional accompaniment).
