Scouse Hot Pot


Preparation info

  • Difficulty


  • Serves


    Hungry Scousers

Appears in

No sooner has Fogg landed at Liverpool Pier than he is marched off by the police in a case of mistaken identity. He is just six hours from London. As we await news of his fate on the perishing dockside, I feel the need for a stew. Scouse: originally called Labskause, then shortened to Skause, then anglicized to Scouse. The lovely Rosie Scott used to cook this for me as an alternative to flu-busting chicken soup. It’s an equally heart-warming tonic for a good night’s sleep.


  • Olive oil
  • 900kg/2lb neck of lamb, trimmed of fat, cubed
  • 450g/1lb stewing steak, fat removed and cubed
  • 3 onions, peeled and sliced
  • 900kg/2lb potatoes, peeled and sliced
  • 900kg/2lb mixed carrot, swede and parsnip, cubed
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • litres/ pints beef stock
  • Salt and freshly ground black pepper
  • Worcestershire sauce


Preheat the oven to 170°C/325°F/gas mark 3. Heat a little olive oil in a heavy-based pan or casserole dish. When it’s hot, add the lamb and beef cubes to brown and seal, turning often. As the meats begin to brown, add the onion. Carry on cooking and stirring for about 5 minutes.

Now add the rest of the vegetables and the herbs, and pour the beef stock into the pan to cover the contents. Place a lid on top, then put the lot into the oven for 2½—3 hours. When the casserole is ready, taste and season with salt, pepper and a dash of Worcestershire sauce.

Traditionally, this would be served with pickled beetroot or red cabbage and plates of thickly buttered white bread for mopping up.