Freezes well - just make sure you stir well when reheating. Or prepare the ingredients the night before in the pot and refrigerate. Put on before leaving for work and just finish off with potatoes on your return home. You can try putting the potatoes in the stew at the beginning, but I like the taste and texture of them added near the end of cooking.
Other vegetables which would not alter the taste too much include parsnip, white turnip, leeks or savoy cabbage. Or use shin of beef instead of lamb and add some red wine instead of all the water.
Much like Cornish pasties, everyone has their own version of "proper scouse". This is my version, learnt from my dear Mother-in-Law, Vi. It can be made by pressure cooker or simply in a pan...but the slow cooker method is by far the best as the slow cooked lamb adds a rich and tasty flavour to the sauce - pure comfort food!