A good recipe, and one which I would prefer, but it is not scouse.
Scouse was what us poor folks ate. No carrots and no black pepper.
You chuck a scrag end of mutton into the stewing pan. You peel all the potatoes you can fit in. Cut them in thin slices, as if you were doing Lancashire hot pot. Put them in the pan with the meat and leave it to boil or simmer, depending whether its on the gas (simmer to keep the cost down, or on the iron over the fire.
Peel and chop the onions and throw them in. Check every now and then and add more water if it is getting low. When the potatoes have completely boiled to nothing, add salt and pepper to taste.
The only permitted deviation is to add any leftover greens at a late stage.
Incidentally if you want a thick ear, add curry powder before serving it to your dad, like I did.