Cumberland Tatie Pot

Serves 6

Ingredients

  • 675g/1½lb lean lamb or mutton shoulder, cubed
  • 10ml/2tsp oil
  • 1 medium onion, peeled and chopped
  • 3 medium carrots, peeled and chopped
  • 1 small swede, or 2 small turnips, peeled and chopped
  • 100g/4oz black pudding, skinned and chopped
  • Salt and freshly milled black pepper
  • 15ml/1tbsp plain flour
  • 600ml/1pint good, hot lamb or beef stock
  • 2 fresh bay leaves
  • Small handful freshly chopped mint
  • 450g/1lb potatoes, skin on and thinly sliced on the diagonal
  • 25g/1oz butter
  • 25g/1oz cheese, grated

Method

  1. Preheat the oven to Gas mark 6, 200°C,400°F.
  2. Heat the oil in a large non-stick frying pan and cook the lamb or mutton for 3-4 minutes until brown.
  3. Add the onion, carrots, turnips or swede and black pudding.  Continue to cook for a further 3-4 minutes.  Season if required.
  4. Add the flour and continue to cook for a further 2 minutes, stirring occasionally.
  5. Add the stock and herbs, reduce the heat and simmer for 5 minutes.  Spoon the lamb mixture equally into six individual 300ml/½ pint round or oval ovenproof dishes. 
  6. Arrange the potato slices on top like slates on a roof.  Season and dot with the butter.  Place on a baking sheet, cover with foil and cook in the oven for 35-45 minutes.
  7. Remove the foil, sprinkle over the cheese, return to the oven and continue to cook for a further 10 minutes or until the potatoes are brown.
  8. Serve with pickled red cabbage and crusty bread.
  9. Tip: If you don't fancy individiual portions of this recipe why not use a 1.2L/2pint ovenproof casserole dish for a large version?

You may also like…

Share by: