Blind scouse, made with lentils and garden peas instead of animal flesh.
This looks great. How do I make this?
this post was submitted on 28 Mar 2025
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I substituted the typically used lamb chunks for lentils and peas though TVP works better for this dish, I just didn't have any. It is usually also made with potato chunks, sliced carrots, and onions (though I don't like them personally) cooked in veg stock in a pot, alternatively you could slow cook it if you have the time.
The thing with scouse is that it literally has no fixed recipe. It's an old working class dish that was basically just made with leftovers and scraps of whatever was available. It's a great dish if you have root vegetables you want to use up.
don't know what scouse is but seems like something i would eat
I was also curious. Found this explanation: https://www.liverpoolmuseums.org.uk/stories/best-scouse-recipe
A stew often made with lamb, beef, or both, it originates from the word 'lobscouse', which was a stew often eaten by sailors throughout Northern Europe, popular in port cities such as Liverpool. By association, Liverpudlians are known as Scousers, and many have their own special recipes for this delicious Liverpool staple.
It's a North English stew with no real fixed recipe, traditionally it was literally just made out of whatever scraps were available.
That ain't scouse, my mother is mediterranean and she makes this on winter days.
Yeah it's not like I've lived in or around Liverpool my entire life or anything.
Liverpool isn't real and you can ask anyone from Blackpool.
My only complaint is that this isn't unique to northern culture.
It is an exact clone of what you would see on a table in the mediterranean during the cold months
Scouse is traditionally made out of literally whatever is available. Ask 10 people to make a bowl of scouse and you will get 10 different final products.
Also, rule 4 and 7.
(sorry was trying to be funny, but failing I guess)
The "whatever is available" makes a lot of sense.