Slow cooker scouse

    4 hours 30 min

    A quick, easy, tasty and wholesome stew. Known as "scouse" or "lob scouse" in the North West, this is my version where I've added red lentils for extra fibre and to act as a slight thickener for the sauce.


    176 people made this

    Serves: 4 

    • 450 to 675g (1 to 1 1/2 lb) diced lamb
    • 1 large cooking onion, peeled and diced
    • 1 small swede, peeled and diced
    • 2 to 3 medium carrots, peeled and diced
    • 60g (2 oz) red split lentils
    • 1 to 2 lamb stock cubes
    • 1 vegetable stock cube
    • water to cover
    • salt and lots of pepper to taste
    • 450g (1 lb) potatoes, peeled and quartered

    Prep:30min  ›  Cook:4hr  ›  Ready in:4hr30min 

    1. Prepare all ingredients - peeling and dicing into medium sized chunks (no need to be too accurate!).
    2. Place all ingredients except potatoes and salt in slow cooker with enough water to just cover ingredients.
    3. Mix well and cook on high for a minimum of 4 hours or slow for a minimum of 6 hours.
    4. Boil the potatoes, drain and add to the scouse, mixing well.
    5. Add salt to taste. (If you prefer a thicker sauce, stir in 1 tablespoon cornflour and cook out on high to thicken.)
    6. Serve alone or with cooked or pickled red cabbage. Don't forget some delicious crusty bread (and butter if you are feeling naughty!).

    Freeze or make ahead

    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.

    Other ideas

    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!

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    Reviews in English (6)


    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 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