Weekend Cook Fest 3

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Scouse, lamb curry, shepherd’s pie


  • 2 lbs cubed lamb or mutton
  • 1 pint lamb or beef stock (or use a stock cube)
    ½ diced swede
  • 1 lb old potatoes, mashed with a little butter and milk
  • 1 lb minced lamb
  • 3 large onions
  • 2 cloves garlic, crushed
    1 lb carrots
  • 2 lbs potatoes
  • Tin of chopped tomatoes
  • 3 tsp curry powder
  • 2 fl oz (50ml) yoghurt
  • 1 oz plain flour
  • Bay leaf
  • Handful chopped herbs, such as thyme, rosemary, or oregano.

Technique and organisation:

STEP 1 Scouse

Finely chop a large onion and fry in a little sunflower oil until transparent. Add 1 lb of cubed lamb or mutton and brown the meat. Pour on 1 pint lamb or beef stock and add a handful of chopped herbs and a bay leaf. Add 1 lb sliced carrots, ½ diced swede, and 3 peeled and cubed potatoes.  Simmer for about an hour, until it starts to thicken. Then transfer to a baking dish and top with the remaining potatoes, sliced and arranged attractively. Bake in a hot oven until the top is browned.

STEP 2 – Lamb curry

Brown 1lb lamb cubes in a large frying pan. Add a chopped onion and some crushed garlic, and cook until the onion is soft and translucent. Add a tin of chopped tomatoes and some curry powder, and cook gently over a low heat until the lamb is soft and tender (30-60 minutes). Finally take off the heat, allow to cool for a moment and then stir in the yoghurt. Serve with rice or naan bread.

STEP 3 – Shepherd’s Pie

Fry a chopped onion in a frying pan, and brown 1 lb lamb mince. Stir in 1 oz plain flour and cook until thickened. Add a dash of Worcestershire sauce if you like, and/or a few gravy granules. Transfer the mince to a baking dish. Peel the potatoes and boil until soft. Drain and mash with a little butter and milk. Spread the mash over the top of the mince and put into a hot oven for a few minutes until browned. Lovely with a steamed green vegetable.

Image: FreeDigitalPhotos.net


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