Hello everybody, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, scouse pie. One of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Scouse pie is one of the most popular of current trending foods on earth. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Scouse pie is something which I have loved my entire life.
Scouse is a type of thrifty meat stew, in this case made with lamb. Here Liverpool's finest stew is topped with a layer of puff pastry to make a homely pie. Scouse is a dish so close to the Liverpudlian heart that they've adopted it as a nickname - though lobscouse, or lapskaus, lapskojs or skipperlabskovs, depending where you are, is a popular dish. Heat the oil in a casserole dish and brown the lamb on all sides.
To begin with this particular recipe, we must prepare a few ingredients. You can have scouse pie using 15 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Scouse pie:
- Prepare 400 g organic beef diced
- Prepare 300 g organic lamb diced
- Take 1 large onion
- Get 2-3 parsnips
- Prepare 2-3 carrots
- Get Black pepper
- Make ready Oxo cubes x2
- Make ready Worcestershire sauce
- Get 700 g potatoes cubed
- Take Pastry
- Prepare 225 g plain flour
- Get 1 egg yolk
- Prepare Dash salt
- Take 125 g butter
- Get 125 ml ice cold water (as required)
Perfect warming stew for cold Saturdays. If you fancy a different way to experience the classic scouse flavour then head down to Homebaked by Liverpool's Anfield Stadium for one of their Scouse filled pies. It might not be the traditional way to eat Scouse in Liverpool but that's no bad thing. Having won awards for this pie in particular, it's worth the visit to Anfield for and would also make for the perfect pre-match snack!
Steps to make Scouse pie:
- Chop onion finely and sautee in olive oil. Do not let it burn.
- 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
- Soften chopped carrot and parsnip a bit in leftover meat juices. Reserve with meat
- Dice 2 of the potatoes very finely. We want them to break up while cooking. Add to the slow cooker with rest of ingredients
- Top with cold water to cover potatoes. Add crumbled oxo cubes and cook on high for 2 hours
- 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
- 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)
- Roll with rolling pin. Use 2/3 of the pastry to cover bottom of pie dish.
- 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.
- Make a couple of holes to let air out so that pie doesn't explode. Brush a bit of beaten egg for shine
- Bake on medium oven 160°C for 30-40 minutes until golden brown
It might not be the traditional way to eat Scouse in Liverpool but that's no bad thing. Having won awards for this pie in particular, it's worth the visit to Anfield for and would also make for the perfect pre-match snack! Method Paul O'grady's Scouse is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Cut the meat into large cubes and fry in the vegetable oil until lightly browned all over. If you like, add some Worcester Sauce at this point for added flavour.
So that is going to wrap it up for this exceptional food scouse pie recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
