Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, scouse pie. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
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. Try this Scouse Pie recipe by Chef Paul Hollywood.
Scouse pie is one of the most well liked of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Scouse pie is something that I have loved my entire life. They’re fine and they look wonderful.
To get started with this recipe, we must prepare a few components. You can cook scouse pie using 15 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Scouse pie:
- Make ready 400 g organic beef diced
- Make ready 300 g organic lamb diced
- Prepare 1 large onion
- Make ready 2-3 parsnips
- Prepare 2-3 carrots
- Make ready Black pepper
- Get Oxo cubes x2
- Make ready Worcestershire sauce
- Make ready 700 g potatoes cubed
- Prepare Pastry
- Get 225 g plain flour
- Make ready 1 egg yolk
- Take Dash salt
- Prepare 125 g butter
- Make ready 125 ml ice cold water (as required)
This is the traditional Liverpool stew recipe, as told to me by a genuine Scouser, about how to make Scouse. Homebaked are an Anfield based bakery and have a stall at the Christmas market selling scouse pies to raise money for Liverpool Homeless Football Club. Make blind scouse by leaving the meat out and more of the carrot and onion and also adding some chopped up swede and cabbage, savoy or white Both types of scouse are real winter comfort food! Scouse is a type of lamb or beef stew.
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
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