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Heat a large saucepan or stock pot over a high heat, using vegetable oil brown the beef until fully coloured and remove from the pan.
Seal lamb mince in the same pan until completely coloured.
Reduce to a medium heat and add chunky diced onion, peeled and roughly chopped carrots cook until they begin to soften. Add beef back to pan and stir.
Stir through tomato puree until fully combined, add peeled potatoes cut into large chunks (halves or quarters) dependent on size of potatoes.
Add beef stock or water (use 2 beef stock cubes).
Bring to a gentle simmer and cook until the beef is tender or until the potatoes start to break down and thicken the Scouse, approximately 2 hours.
Add sliced leeks, treacle and mustard and cook for a further 20 minutes, check seasoning and add salt if required.