Step 1

Soften the onion in a bit of oil. Transfer onion to slow cooker - crockpot

Step 2

Brown the lamb and the beef in the oil from cooking onions. Add freshly ground black pepper and a dash of worcestershire sauce. Cook till sealed. Transfer to the Slow cooker - crockpot

Step 3

Sautee carrots and parsnip in leftover fat. Transfer to slow cooker.

Step 4

Cube part of the potatoes very finely and add to the Slow cooker - crockpot

Step 5

Sprinkle with beef stock cube and add enough water to nearly cover potatoes. Cover and cook on low for 2-3 hours

Step 6

Chop rest of potatoes in bigger chunks and add to slow cooker - crockpot. Cook for another 2-3 hours.

Step 7

You can taste and add a bit more seasoning to your taste and maybe a further dash of worcestershire sauce.

Step 8

The typical scouse used to be accompanied by red cabbage and pickled beetroot. I suggest any sort of pickles you like will go fabulous. I am planning to have a taste of my first batch of the green beans I pickled back in September.