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!
thankyou so much for this recipe,just bought a slow cooker for the first time so made your scouse today,unfortunately they didnt have any red split lentils at our local shop so had to make it without,will get some in for next time,was a bit watery so added cornflour as you suggested and it did the trick.my five year old absolutely loved it,i have never seen her plate so clean.thankyou - 01 Nov 2012
Lovely traditional dish - 08 Apr 2010
Sorry to hear you didn't enjoy the recipe - rhikavok. This is tried and tested and cooked one or twice a month. The photo is genuinely mine. A good quality diced lamb is essential. It sounds like you've added too much water. If the cornflour didn't thicken it - you didn't have it hot enough or didn't use enough cornflour. The salt and pepper should be added at the end, to taste....are you sure you put enough in? If under-seasoned, it will not taste as nice. I've successfully cooked this for over 20 years with many compliments (including several people who've said it's the best they've ever had). I've sorry it wasn't for you - but I hope this won't put others off trying the recipe for themselves. - 25 Dec 2011