Scouse pie
HB-17519 · Hand-built original · British
Liverpool's lamb and potato stew, long-simmered until the meat falls from the bone, capped with a golden puff pastry lid.
BritishMain course2 hr 30 minServes 6703 kcalDairy-free
Main ingredient: beef
Pairs well with: mashed potatoes, roasted carrots, red wine sauce, yorkshire pudding, green beans
Servings:6quantities adjust to match
Ingredients
- 1 tbsp vegetable oil
- 2 lb 4 oz neck of lamb, on the bone
- 2 onions, sliced
- 2 large carrots, cut into chunks
- 1 lb 2 oz potatoes, cut into large chunks
- 1¾ pints beef stock
- 1 bay leaf
- small bunch thyme
- salt and pepper
- 14 oz puff pastry
- 1 free-range egg, lightly beaten
Method
- Brown the lamb neck on all sides in the vegetable oil in a casserole dish, then lift it out and set it aside.
- Fry the sliced onions in the same casserole until softened but not browned.
- Return the lamb and add the carrot chunks, potato chunks, beef stock, bay leaf and thyme.
- Bring the stew to a boil, lower it to a simmer, cover, and cook for 2 hours until the lamb is starting to fall off the bone, topping the liquid up with water if it drops too far.
- Check the seasoning with more salt and pepper, then heat the oven to 400°F.
- Roll the puff pastry slightly larger than the casserole, fix a strip of pastry around the dish's rim, brush it with egg, and lay the pastry lid on top, pressing the edges to seal.
- Brush the lid with the beaten egg and bake the Scouse pie for 20 to 25 minutes until deep golden brown.
Prep: 30 min · Cook: 2 h
Nutrition (per serving, where published)
703 kcalCalories
38.4 gProtein
47.5 gCarbs
40.2 gFat
8.8 gSaturates
2.3 gFibre
0.5 gSugars
314 mgSodium
107 mgCholesterol
1017 mgPotassium
58 mgCalcium
4.6 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data