Scouse pie

400 g organic beef diced

300 g organic lamb diced

1 large onion

2-3 parsnips

2-3 carrots

Black pepper

Oxo cubes x2

Worcestershire sauce

700 g potatoes cubed

Pastry

225 g plain flour

1 egg yolk

Dash salt

125 g butter

125 ml ice cold water (as required)

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