About this recipe: Fantastic for using up meat leftovers like lamb or beef, especially from a weekend roast. This is an easy one pot dish and perfect for midweek suppers.
I haven't made this and I don't want to be unfair by giving only a few stars as it sounds like it would be easy and taste good -- but one thing is for sure: this is *not* a "Classic Scouse" recipe. Scouse requires long cooking of raw meat and potatoes diced small so the potatoes sort of disintegrate and help thicken the broth into lovely gravy. Larger potato pieces, onion, and carrot are added later in the cooking (which do not disintegrate). Read some of the other Scouse recipes on here if you want to cook real Scouse. But ... as a quick meal using delicious leftovers, this sounds like it would fit the bill. - 06 Dec 2015