Lamb and Red Lentil Casserole

    9 hours

    This casserole is based on the English dish of "scouse" which is effectively a hearty lamb casserole this version differs due to the addition of lentils.

    9 people made this

    Serves: 4 

    • 500g diced lamb
    • 60g red split lentils
    • 1 large cooking onion, peeled and diced
    • 1 small swede, peeled and diced
    • 2 to 3 medium carrots, peeled and diced
    • 1 to 2 lamb stock cubes
    • 1 vegetable stock cube
    • water to cover
    • 1 pinch salt and lots of pepper, to taste
    • 450g potatoes, peeled and quartered

    Preparation:30min  ›  Cook:4hours  ›  Extra time:4hours30min  ›  Ready in:9hours 

    1. Prepare all ingredients; peeling and dicing into medium sized chunks, no need to be too accurate.
    2. Place all ingredients except potatoes and salt in slow cooker with enough water to just cover ingredients.
    3. Mix well and cook on high for a minimum of 4 hours or slow for a minimum of 6 hours.
    4. Boil the potatoes then drain and add to the casserole mixing well.
    5. Adjust seasoning to taste then serve.

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    Reviews in English (6)


    thankyou so much for this recipe,just bought a slow cooker for the first time so made your scouse today,unfortunately they didnt have any red split lentils at our local shop so had to make it without,will get some in for next time,was a bit watery so added cornflour as you suggested and it did the five year old absolutely loved it,i have never seen her plate so clean.thankyou  -  01 Nov 2012  (Review from Allrecipes UK & Ireland)


    Lovely traditional dish  -  08 Apr 2010  (Review from Allrecipes UK & Ireland)


    Sorry to hear you didn't enjoy the recipe - rhikavok. This is tried and tested and cooked one or twice a month. The photo is genuinely mine. A good quality diced lamb is essential. It sounds like you've added too much water. If the cornflour didn't thicken it - you didn't have it hot enough or didn't use enough cornflour. The salt and pepper should be added at the end, to taste....are you sure you put enough in? If under-seasoned, it will not taste as nice. I've successfully cooked this for over 20 years with many compliments (including several people who've said it's the best they've ever had). I've sorry it wasn't for you - but I hope this won't put others off trying the recipe for themselves.  -  25 Dec 2011  (Review from Allrecipes UK & Ireland)