Charleygirl Scouse is minced lamb/potatos/carrots/onions/any other veg you have handy/good stock/salt & pepper all into pan and left for as long as you like to cook the thicker the gravy goes the better,serve with sliced beetroot if you like them or crusty bread to soak up the gravy,always better when eaten on the second day.Roses Unfortunatley I am not a Liverpudlian but pride myself on knowing how to "knock up" a good scouse for my boys
By the way there is a big bowl left in the fridge if anyone fancies scouse & chips to morrow.