Scouse pie. Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Scouse is a type of thrifty meat stew, in this case made with lamb.
Here Liverpool's finest stew is topped with a layer of puff pastry to make a homely pie. Scouse is a dish so close to the Liverpudlian heart that they've adopted it as a nickname – though lobscouse, or lapskaus, lapskojs or skipperlabskovs, depending where you are, is a popular dish. Scouse is a beef or lamb stew traditionally associated with the people of Liverpool, who have come to be known as "Scousers" over the years.
Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, scouse pie. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Scouse pie is one of the most well liked of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Scouse pie is something which I’ve loved my whole life.
Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Scouse is a type of thrifty meat stew, in this case made with lamb.
To begin with this particular recipe, we have to prepare a few ingredients. You can have scouse pie using 15 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Scouse pie:
- {Prepare 400 g of organic beef diced.
- {Take 300 g of organic lamb diced.
- {Get 1 of large onion.
- {Get 2-3 of parsnips.
- {Prepare 2-3 of carrots.
- {Make ready of Black pepper.
- {Get of Oxo cubes x2.
- {Prepare of Worcestershire sauce.
- {Get 700 g of potatoes cubed.
- {Take of Pastry.
- {Prepare 225 g of plain flour.
- {Take 1 of egg yolk.
- {Take Dash of salt.
- {Take 125 g of butter.
- {Take 125 ml of ice cold water (as required).
The recipe for Scouse is pretty broad: There is no definitive recipe, because it was traditionally made from leftovers and whatever was in season at the time. Method Paul O'grady's Scouse is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Cut the meat into large cubes and fry in the vegetable oil until lightly browned all over. If you like, add some Worcester Sauce at this point for added flavour.
Instructions to make Scouse pie:
- Chop onion finely and sautee in olive oil. Do not let it burn..
- Diced the meat to smaller cubes than I would use normally for the scouse. Sprinkle with ground black pepper and brown the meat. Splash with worcester sauce cook out and reserve with the softened onion.
- Soften chopped carrot and parsnip a bit in leftover meat juices. Reserve with meat.
- Dice 2 of the potatoes very finely. We want them to break up while cooking. Add to the slow cooker with rest of ingredients.
- Top with cold water to cover potatoes. Add crumbled oxo cubes and cook on high for 2 hours.
- After 2 hours add rest of potatoes chopped to the slow cooker. Reduce the heat to low and cook for further 3 hours. Stir and add a splash of Worcestershire sauce if you like.
- Make a pastry mixing flour, butter, egg yolk and water in a bowl. Knead until dough soft and doesn't stick to the surface. Wrap in cling film and put in fridge for 40-50 minutes(or you can use ready made short crust pastry).
- Roll with rolling pin. Use 2/3 of the pastry to cover bottom of pie dish..
- Fill pie dish with cold left over scouse. Dampen edges a bit. Roll rest of the pastry and cover pie dish. You may want to press edges together by hand or with fork..
- Make a couple of holes to let air out so that pie doesn't explode. Brush a bit of beaten egg for shine.
- Bake on medium oven 160°C for 30-40 minutes until golden brown.
Serve in small bowls with a sprinkling of chopped parsley and a knob of butter. Serve with crusty white bread and pickled red cabbage or pickled onions. The dish is enjoyed more if eaten while speaking in the scouse accent. Grall said: "Scouse has been on the menu at the Boot Room since we first opened. "It truly is the dish that represents Liverpool and everything that Liverpool FC as a club is about – tradition, quality, history and family. "We pride ourselves on our recipe for scouse, which uses the finest local ingredients, and with it being one of the most popular dishes on the menu, it clearly is a. Scouse butties (sandwiches) are a boss (brilliant) way of using leftover scouse! just use some nice buttered bread, spread a bit of the scouse, hot or cold, and a little bit of pickled red cabbage.
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